Tropical Chicken and Cauliflower Rice Bowls
This tropical chicken and cauliflower rice recipe blends juicy pineapple, tender grilled chicken, and flavorful cauliflower rice for a satisfying, healthy dinner perfect for weeknight meals or meal prep.
Ingredients
- 1 fresh pineapple, peeled, cored, and cubed (about 3 cups), divided
- 1/2 cup plain or coconut Greek yogurt
- 2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
- 3 tablespoons lime juice, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon chili powder
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3 cups fresh cauliflower florets (about 1/2 small cauliflower)
- 1 tablespoon canola oil
- 1 small red onion, finely chopped
- Optional toasted sweetened shredded coconut or lime wedges for garnish
Instructions
- Add 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, red pepper flakes, and chili powder to a food processor. Blend until smooth. Toss chicken in the marinade, cover, and refrigerate for 1-3 hours.
- Pulse cauliflower florets in a clean food processor until they resemble rice grains, being careful not to overprocess. Heat canola oil in a large skillet over medium-high heat and saute the red onion until lightly browned (3-5 minutes). Add riced cauliflower, cooking for another 5-7 minutes until lightly golden. Stir in 1 cup pineapple, remaining lime juice, and salt. Cover and cook an additional 3-5 minutes until tender. Garnish with fresh cilantro.
- Preheat the grill or broiler. Remove the chicken from the marinade and grill over medium heat for 4-6 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Divide the cauliflower rice among 4 bowls. Top with sliced chicken, additional pineapple, and optional toppings like toasted coconut or lime wedges.