Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl

If you’re craving a bowl that’s sweet, spicy, refreshing, and satisfying all at once, this Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl is exactly what you need. Imagine juicy, caramelized chicken bites glazed with maple and sriracha, nestled onto fluffy coconut rice, topped with a bright mango avocado salsa, and finished with a silky chili mayo drizzle. It’s a dreamy combination of flavors and textures — creamy, crunchy, saucy, and fresh.

Whether you’re whipping up a weeknight dinner, prepping lunches for the week, or treating yourself to a vibrant, feel-good meal, this bowl checks every box. It feels restaurant-worthy but is surprisingly simple to make at home in just 40 minutes.

Why You’ll Love This Recipe

• Sweet–spicy flavor perfection thanks to the maple-sriracha glaze.
• Balanced and wholesome with protein, fresh fruit, healthy fats, and aromatic coconut rice.
• Customizable and meal-prep friendly for easy weekday planning.
• Vibrant, colorful, and delicious — a bowl that tastes as good as it looks.

Ingredients

For the Chicken

• 1 ½ pounds boneless skinless chicken thighs – Juicy, tender, and perfect for grilling.
• 2 tablespoons maple syrup – Adds sweetness and helps caramelize the glaze.
• 2 tablespoons sriracha sauce – Brings bold, spicy heat.
• 1 tablespoon soy sauce – Adds savory depth to balance the sweet and spicy flavors.
• 2 cloves garlic, minced – Aromatic and essential for flavor.
• 1 tablespoon olive oil – Helps the marinade coat the chicken.
• ½ teaspoon salt – Enhances all the seasoning.
• ¼ teaspoon black pepper – Adds mild heat and earthiness.

For the Coconut Rice

• 1 cup jasmine rice – Light, fragrant base for the bowl.
• 1 cup full-fat coconut milk – Creates creamy, rich coconut rice.
• ¾ cup water – Helps achieve the perfect rice texture.
• ¼ teaspoon salt – Brings out the natural sweetness of the coconut.

For the Mango Avocado Salsa

• 1 ripe mango, diced – Sweet and juicy.
• 1 avocado, diced – Creamy and rich.
• ¼ cup red onion, finely chopped – Adds zing and crunch.
• ½ cup cherry tomatoes, chopped – Fresh and bright.
• 2 tablespoons fresh cilantro, chopped – Adds freshness and herbal flavor.
• 1 tablespoon lime juice – Brings acidity and brightness.
• ⅛ teaspoon salt – Balances the salsa.

For the Chili Mayo

• ¼ cup mayonnaise – Creamy, smooth base.
• 1 tablespoon sriracha – Adds heat.
• 1 teaspoon lime juice – Balances richness with acidity.

How to Make Grilled Maple Sriracha Chicken Bites

1. Marinate the Chicken

In a bowl, whisk together the maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper.
Cut the chicken thighs into bite-sized pieces and fully coat them in the marinade.
Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).

Tip: The longer the marination, the better the caramelization when grilling.

2. Cook the Coconut Rice

Rinse the jasmine rice until the water runs clear — this prevents gumminess.
Add rice, coconut milk, water, and salt to a saucepan. Bring to a boil.
Reduce heat, cover, and simmer for 15–18 minutes.
Remove from heat and let sit for 5 minutes, then fluff with a fork.

3. Grill or Sear the Chicken

Heat a grill or skillet over medium-high heat.
Cook the marinated chicken bites for 3–4 minutes per side, until they’re glossy, caramelized, and fully cooked.
Set aside.

Tip: Avoid overcrowding the pan so the chicken can brown instead of steam.

4. Make the Mango Avocado Salsa

In a medium bowl, gently combine mango, avocado, red onion, tomatoes, cilantro, lime juice, and salt.
Stir carefully so the avocado keeps its shape.

5. Prepare the Chili Mayo

Whisk mayonnaise, sriracha, and lime juice together until smooth and creamy.

6. Assemble Your Bowls

Add a scoop of coconut rice to each bowl.
Top with the grilled chicken bites.
Spoon mango avocado salsa over the top.
Finish with a generous drizzle of chili mayo.
Garnish with fresh cilantro or lime wedges if desired.

Tips for Success

• Use chicken thighs for maximum tenderness and flavor.
• Don’t skip rinsing the rice — it makes the coconut rice fluffy.
• Cut chicken evenly for consistent cooking and browning.
• Add salsa right before serving so the avocado stays fresh.
• Taste as you go — adjust lime, salt, or heat based on your preference.

Equipment Needed

• Mixing bowls
• Sharp knife & cutting board
• Grill pan or skillet
• Saucepan with lid
• Whisk
• Serving bowls

Recipe Variations

• Spicier Version: Add extra sriracha or include sliced jalapeños in the salsa.
• Low-Carb Bowl: Swap coconut rice for cauliflower rice (sauté with a splash of coconut milk).
• Vegetarian Twist: Replace chicken with grilled tofu or crispy chickpeas tossed in the maple-sriracha sauce.
• Tropical Vibe: Add pineapple chunks to the salsa for extra sweetness.

Serving Suggestions

• Serve with lime wedges for brightness.
• Add tortilla strips for crunch.
• Pair with steamed vegetables, such as broccoli or green beans.
• Garnish with extra cilantro or a sprinkle of toasted coconut.

FAQs

Can I use chicken breast?
Yes — just be careful not to overcook, since breasts dry out faster than thighs.

Can I meal-prep this recipe?
Absolutely! Keep the rice, chicken, salsa, and sauce stored separately for best freshness. Assemble just before eating.

How long does the salsa last?
The mango holds up well, but the avocado is best within 24 hours. Add avocado fresh if prepping ahead.

Can I grill the chicken outdoors?
Yes! An outdoor grill adds delicious smoky flavor.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce.

Can I make the rice in a rice cooker?
Yes — use the same coconut milk-to-water ratio and cook as usual.

Print

Final Thoughts

This Grilled Maple Sriracha Chicken Bites Bowl is the perfect way to bring bold, colorful, feel-good cooking into your kitchen. Every bite is a balance of sweet, spicy, creamy, and fresh — the kind of meal that feels just as good on a busy weeknight as it does served to friends on a cozy weekend.