In a medium bowl whisk together orange juice, lime juice, olive oil, honey, soy sauce, minced garlic, chopped cilantro, ground cumin, salt, and black pepper until honey is dissolved and mixture is well combined.

Marinate the chicken

Place chicken breasts in a shallow dish or resealable bag. Pour 3/4 of the marinade over the chicken (reserve the remaining marinade for basting). Ensure chicken is fully coated, press out air and refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill

Preheat gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat over medium-high and lightly oil the grates.

Grill the chicken

Remove chicken from fridge 10 minutes before grilling. Pat lightly to remove excess marinade. Grill chicken 5-7 minutes per side, brushing occasionally with the reserved marinade and turning once, until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will vary with thickness; adjust as needed.

Rest

Transfer chicken to a cutting board, tent with foil, and rest 5 minutes. Slice on bias into 1/2-inch slices before plating.

Tropical Salsa

Combine diced mango, diced pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro in a bowl. Add lime juice, salt, and black pepper. Toss gently to combine. Taste and adjust seasoning (add more lime or a pinch of salt if needed). Let salsa sit at room temperature for at least 10 minutes to allow flavors to marry.

Coconut-Lime Rice

Cook the rice

In a medium saucepan combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

Finish the rice

Remove pan from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, stir in lime zest and chopped cilantro, and adjust salt to taste.

Garnish & Plating

Spoon coconut-lime rice onto plates. Fan sliced grilled chicken alongside the rice. Top chicken with generous spoonfuls of tropical salsa. Garnish with toasted coconut flakes, cilantro sprigs, and lime wedges. Serve immediately so the salsa and chicken remain vibrant.