Bright, citrusy, and just a touch smoky, these Grilled Cuban Mojo Chicken Bowls are the kind of weeknight meal that feels like a celebration. Tangy orange and lime meet garlic, ginger, and a whisper of cumin in an ultra-fragrant marinade that soaks into tender chicken. Serve it over fluffy white rice with caramelized plantains, charred pineapple, black beans, fresh tomatoes, red onion, and creamy avocado for a bowl that’s comforting, fresh, and packed with flavor.

Why you’ll love these bowls

Fresh, vibrant marinade made from orange juice, lime juice, and aromatics.
Simple grilling gives the chicken and pineapple a light char that boosts flavor.
Sweet plantains and smoky grilled pineapple pair elegantly with savory chicken and beans.
Easy to prep ahead—marinate the chicken and chop toppings the day before.

Ingredients

Yields about 4 bowls.

2/3 cup orange juice
3 tablespoons fresh lime juice
2/3 cup olive oil
1 teaspoon lemon zest
2 teaspoons honey
3 cloves garlic, minced
2 tablespoons white or yellow onion, finely chopped
2 teaspoons fresh ginger, peeled and grated
½ teaspoon sea salt, to taste
¼ teaspoon ground cumin
1/4 teaspoon dried oregano
2/3 cup coconut oil or vegetable oil
3 large plantains, peeled and chopped into spears
Sea salt
1 pound boneless skinless chicken tenders or breasts
1 ripe pineapple, chopped into spears
1½ cups uncooked white rice
1 14-ounce can black beans, drained and rinsed
½ cup red onion, finely chopped
2 vine-ripened tomatoes, sliced
1 ripe avocado, peeled and sliced

Prep work and tips

Read through the steps before you start. Prep the rice first so it has time to steam while you work on the other elements. Use a good-quality orange juice and fresh lime juice for the best flavor. If you’re using chicken breasts, slice them into tenders or thin cutlets so they cook quickly and evenly on the grill.

Step-by-step directions

Make the mojo marinade: In a bowl or jar, whisk together 2/3 cup orange juice, 3 tablespoons fresh lime juice, 2/3 cup olive oil, 1 teaspoon lemon zest, 2 teaspoons honey, 3 cloves minced garlic, 2 tablespoons finely chopped white or yellow onion, 2 teaspoons grated fresh ginger, ½ teaspoon sea salt, ¼ teaspoon ground cumin, and 1/4 teaspoon dried oregano. Taste and adjust the salt if needed. This bright, aromatic mixture is your mojo.
Marinate the chicken: Place 1 pound boneless skinless chicken tenders or breasts in a shallow dish or resealable bag. Pour half of the mojo marinade over the chicken, reserving the other half for basting and drizzling. Make sure each piece is coated, then cover and refrigerate for at least 30 minutes and up to 4 hours. If using thicker breasts, marinate longer for deeper flavor.
Cook the rice: Rinse 1½ cups uncooked white rice under cold water until the water runs clear. Combine the rice with the appropriate amount of water for your rice type in a pot (typically 3 cups water for 1½ cups rice, but follow your rice package if different). Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 10 minutes, then fluff with a fork.
Prepare the plantains: Heat 2/3 cup coconut oil or vegetable oil in a large skillet over medium-high heat. While the oil warms, peel and chop 3 large plantains into spears. Once the oil is shimmering, gently add the plantain spears in a single layer (work in batches if necessary). Fry until golden brown and cooked through, about 2–4 minutes per side depending on thickness. Remove to a paper towel-lined plate and season lightly with sea salt.
Preheat the grill: While the plantains cook, preheat your grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Grill the chicken: Remove the marinated chicken from the refrigerator and let excess marinade drip off. Place the chicken on the hot grill and cook for 3–5 minutes per side for tenders, or 6–8 minutes per side for thicker breasts, until the internal temperature reaches 165°F (74°C) and the exterior has a nice char. Brush with some of the reserved mojo marinade during grilling for extra flavor, but stop basting in the last minute of cooking to ensure the chicken chars properly.
Grill the pineapple: While the chicken rests for 5 minutes after grilling, place the pineapple spears directly on the grill. Grill for 2–3 minutes per side until you see caramelized grill marks and the pineapple becomes slightly softened but still holds its shape. Remove and chop into bite-sized pieces if desired.
Warm the black beans: Heat the drained and rinsed 14-ounce can of black beans in a small saucepan over low heat until warmed through. You can stir in a tablespoon of the reserved mojo for extra flavor if you like.
Chop fresh toppings: While the beans warm, finely chop ½ cup red onion, slice 2 vine-ripened tomatoes, and peel and slice 1 ripe avocado. Keep these fresh and cool to balance the warm components in the bowl.
Assemble the bowls: Build each bowl starting with a base of fluffy white rice. Add a portion of grilled mojo chicken, several fried plantain spears, a scoop of warmed black beans, charred pineapple pieces, sliced tomatoes, a sprinkle of finely chopped red onion, and avocado slices. Drizzle a little of the reserved mojo marinade over the bowl components for extra brightness, and finish with a light pinch of sea salt to taste.

Serving suggestions

Serve these Grilled Cuban Mojo Chicken Bowls immediately while the grilled chicken and pineapple are warm. A wedge of lime on the side brightens each bite, and a simple green salad or quick pickled red onions would be a lovely, tangy accompaniment. Leftovers store well: keep components separate and reheat chicken and plantains briefly on a hot skillet or under the broiler to return some crispness.

Make-ahead and storage

Marinate chicken up to 4 hours in advance. Beyond that, the citrus will begin to change the texture too much.
Cooked rice keeps well in an airtight container for up to 4 days in the fridge.
Store grilled chicken and plantains separately from fresh toppings for up to 3–4 days. Reheat gently before serving.

Flavor notes and swaps

The mojo uses a bright mix of orange and lime juices along with garlic, ginger, and a touch of honey. If you prefer a tangier profile, add more lime juice. For a deeper smoky note, finish the chicken over high heat for the last 60–90 seconds. Swap black beans for pinto beans if you like, and choose coconut oil for frying plantains to add a hint of tropical aroma.

Nutrition snapshot

These bowls are balanced with protein from the chicken and beans, complex carbs from the rice, and healthy fats from olive oil and avocado. Plantains add a satisfying sweet-starchy element that pairs beautifully with the citrusy mojo.

Final thoughts

Bright, aromatic, and satisfying, these Grilled Cuban Mojo Chicken Bowls bring together simple techniques and bold flavors in a bowl you’ll want to make again and again. The combination of citrus-marinated chicken, caramelized plantains, and charred pineapple feels festive without being fussy—perfect for a weekend cookout or a weeknight dinner that still feels special.

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Grilled Cuban Mojo Chicken Bowls

Zesty Cuban mojo-marinated grilled chicken served with rice, black beans, grilled pineapple and fried plantains for bright, savory bowls.

Prep Time30

Cook Time20

Total Time50

Servings: 3 servings

Ingredients

2/3 cup orange juice
3 tablespoons fresh lime juice
2/3 cup olive oil
1 teaspoon lemon zest
2 teaspoons honey
3 cloves garlic minced
2 tablespoons white or yellow onion finely chopped
2 teaspoons fresh ginger peeled and grated
1/2 teaspoon sea salt to taste
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2/3 cup coconut oil or vegetable oil for frying plantains
3 large plantains peeled and chopped into spears
sea salt for sprinkling fried plantains and pineapple
1 pound boneless skinless chicken (tenders or breasts)
1 ripe pineapple chopped into spears
1 1/2 cups uncooked white rice
1 14 ounce can black beans drained and rinsed
1/2 cup red onion finely chopped
2 vine-ripened tomatoes sliced
1 ripe avocado peeled and sliced

Instructions

Combine the mojo sauce ingredients—orange juice, lime juice, olive oil, lemon zest, honey, minced garlic, chopped onion, grated ginger, 1/2 teaspoon sea salt, ground cumin and dried oregano—in a blender and blend until smooth.
Reserve about one-third of the blended mojo for serving, then place the chicken in a resealable container or bag and pour approximately 2/3 cup of the marinade over it. Seal and refrigerate to marinate 1 hour up to 8 hours.
Cook the rice according to package instructions while other components are prepared; keep warm.
Heat 2/3 cup coconut or vegetable oil in an 8–10 inch skillet over medium-high heat; there should be enough oil for the plantains to float slightly.
Slice the plantains into spears (or rounds) after peeling. Fry in batches until browned and soft, about 2–3 minutes per side and 4–6 minutes total, turning occasionally. Drain on paper towels and sprinkle with sea salt.
Heat a grill or grill pan to medium-high and brush the grates with oil. Brush pineapple spears with a little olive oil and sprinkle with sea salt, then grill 2–3 minutes per side until charred and tender. Transfer to a plate.
Grill the marinated chicken over medium-high heat, starting with 2–3 minutes per side to develop grill marks, then continue flipping every 1–2 minutes until cooked through. Total cook time is about 6–8 minutes for tenders or 10–12 minutes for 1-inch-thick breasts; internal temperature should reach 160°F.
Warm the drained black beans in a saucepan over low heat until heated through.
Assemble bowls: divide the cooked rice among bowls, then top with grilled chicken, grilled pineapple, black beans, fried plantains, chopped red onion, tomato slices and avocado. Drizzle reserved mojo sauce over each bowl and serve.