Bright, comforting, and packed with bold island flavors, this Caribbean Chicken Bowls With Grilled Plantains recipe is a weeknight superstar and a weekend showstopper. Imagine tender, cumin-spiced chicken, charred sweet plantains, crisp cauliflower florets, and a creamy cilantro-avocado mash—each component coming together in a bowl that sings with tropical warmth. Simple pantry ingredients and a quick grill or skillet are all you need to make a meal that feels like a mini getaway.

This bowl balances savory, sweet, and slightly spicy notes. Coconut oil and coconut flakes add a toasty, nutty background while coconut sugar brings a mellow caramel touch to the plantains and spice rub. Fresh cilantro and mashed avocado brighten the plate and create a creamy element that pairs perfectly with the seasoned chicken. The recipe is written so you can follow it step-by-step, making it easy to assemble everything and serve piping hot.

Why you’ll love this recipe

Quick to prepare: the chicken cooks fast and the plantain slices grill in minutes.
Layered textures: creamy avocado, crispy grilled plantains, and tender chicken.
One-bowl satisfaction: everything comes together beautifully for a convenient meal.
Bold but accessible flavors: cumin, coconut, and a touch of cayenne make this exciting without being overpowering.

Ingredients

Serves 2–3

2 tablespoons unsweetened coconut flakes
2 cups cauliflower florets
3 teaspoons coconut oil, melted, divided
½ large ripe green plantain, very thinly sliced
3 teaspoons coconut sugar
¼ cup cilantro, roughly chopped
1 large avocado, mashed
1 tablespoon honey
3 teaspoons ground cumin
¼ teaspoon cayenne pepper
2 teaspoons coconut sugar
Sea salt and pepper
8 ounces chicken breast

Prep & timing

Active time: 25–35 minutes
Total time: 35–45 minutes
Hands-on prep: 15–20 minutes

Tips before you start

Slice the plantain as thinly as possible so it grills quickly and crisps up.
Use a hot skillet or preheated grill to get good char on the plantains and chicken.
If your cauliflower florets are large, cut them down so they cook evenly.

Step-by-step instructions

Below are clear, sequential directions to prepare the components and assemble the Caribbean Chicken Bowls With Grilled Plantains. Follow each step in order for best results.

Prep the ingredients. Pat the 8 ounces chicken breast dry and season both sides with sea salt, pepper, 3 teaspoons ground cumin, ¼ teaspoon cayenne pepper, and 2 teaspoons coconut sugar. Rinse and roughly chop ¼ cup cilantro and set aside. Mash 1 large avocado in a small bowl and stir in 1 tablespoon honey and a pinch of salt; set this avocado-honey mash aside for serving. Measure out 2 cups cauliflower florets and, if needed, cut larger florets into bite-size pieces. Have 2 tablespoons unsweetened coconut flakes and 3 teaspoons coconut oil (melted, divided) ready. Thinly slice ½ large ripe green plantain very thinly so the slices cook quickly and evenly.
Toast the coconut flakes. Heat a small dry skillet over medium heat. Add the 2 tablespoons unsweetened coconut flakes and toast, stirring frequently, until they become fragrant and just golden—this takes about 1–3 minutes. Watch closely to avoid burning. Transfer the toasted coconut flakes to a small dish and reserve for topping the bowls.
Sauté the cauliflower. In a medium skillet over medium heat, warm 1 teaspoon of the melted coconut oil. Add the 2 cups cauliflower florets, season with a pinch of sea salt and pepper, and cook, stirring occasionally, until the cauliflower is tender and has some golden spots—about 6–8 minutes. If you prefer softer florets, cover the skillet for a couple of minutes to steam, then uncover and let any extra moisture evaporate. Transfer the cooked cauliflower to a plate and keep warm.
Cook the chicken. Return the same skillet to medium-high heat and add another teaspoon of the melted coconut oil. Place the seasoned 8 ounces chicken breast into the hot skillet. Cook the chicken without moving it until the underside is well browned, about 4–5 minutes. Flip and continue cooking on the second side until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, another 4–5 minutes depending on thickness. Remove the chicken from the skillet and let it rest for 3–5 minutes before slicing thinly against the grain.
Grill the plantain slices. In a small bowl, toss the very thin plantain slices with the remaining 1 teaspoon melted coconut oil and 3 teaspoons coconut sugar so they are evenly coated. Heat a clean skillet or grill pan over medium-high heat. Arrange the plantain slices in a single layer and cook for 1–2 minutes per side, or until they are golden and have charred edges. Work in batches if necessary to avoid overcrowding. Transfer plantain slices to a paper towel-lined plate to drain any excess oil.
Assemble the cilantro-avocado drizzle. Chop the reserved ¼ cup cilantro and stir it into the mashed avocado and honey mixture. Taste and adjust seasoning with sea salt and pepper, adding a squeeze of lime if you have one on hand for brightness. This cilantro-avocado mixture will serve as the creamy element for the bowls.
Plating the bowls. Divide the cooked cauliflower florets between bowls as the base. Lay sliced chicken breast over the cauliflower, then arrange the grilled plantain slices alongside. Dollop the cilantro-avocado mash on top or to the side. Sprinkle the reserved toasted coconut flakes across the bowls for crunch and a toasty coconut flavor. Finish with an extra pinch of sea salt and freshly cracked pepper if desired.
Serve and enjoy. Serve the Caribbean Chicken Bowls With Grilled Plantains warm. These bowls are best enjoyed immediately while the chicken is hot and the plantains are crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the chicken.

Flavor variations and swaps

If you want more heat, add an extra 1/8 teaspoon cayenne pepper to the chicken rub or serve with a hot sauce on the side.
Swap cauliflower for shredded cabbage or cooked rice if you prefer a grain base—keep the same seasonings for the chicken.
Stir a squeeze of lime into the mashed avocado for a brighter, tangier finish.
Top with thinly sliced red onion or pickled red onions for a sharp contrast to the sweet plantains.

Make-ahead notes

Toast the coconut flakes up to two days in advance and store in an airtight container at room temperature.
Cooked chicken and cauliflower can be prepared ahead and refrigerated; reheat gently before assembling the bowls.
Plantains are best freshly grilled, but you can pre-slice them and keep them wrapped in a damp paper towel in the fridge for a few hours.

Why these ingredient choices work

The cumin and coconut sugar form a balanced spice profile for the chicken, giving warmth and a hint of sweetness without overwhelming the meat. Coconut oil imparts a subtle tropical aroma that pairs beautifully with both the plantains and coconut flakes. Toasted unsweetened coconut flakes add a contrasting crunch and deepen the coconut flavor without extra sweetness. Fresh cilantro and avocado bring herbaceous and creamy freshness that balances the pan-seared chicken and caramelized plantains.

Serving suggestions

These bowls are lovely on their own, but you can pair them with a simple side salad or a citrusy slaw for extra brightness. A squeeze of lime or a drizzle of extra honey across the plantains and avocado adds a final layer of contrast that makes each bite pop.

Final notes

If you’re after one-pan convenience or a make-ahead meal that still tastes fresh, these Caribbean Chicken Bowls With Grilled Plantains are a wonderful choice. The recipe is straightforward, flexible, and full of satisfying textures and island-inspired flavors. Whether you’re cooking for a small family, meal-prepping for the week, or hosting a low-key dinner, these bowls will deliver a flavorful, comforting experience.

Ready to cook? Gather your ingredients, heat your skillet, and enjoy a deliciously vibrant bowl that brings a little island sunshine to your table.

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Caribbean Chicken Bowls With Grilled Plantains

A vibrant bowl of spiced grilled chicken, cauliflower 'rice', charred sweet plantains, avocado, and toasted coconut.

Prep Time15

Cook Time30

Total Time50

Servings: 2 servings

Ingredients

2 tablespoons unsweetened coconut flakes
2 cups cauliflower florets
3 teaspoons coconut oil melted, divided
1/2 large ripe green plantain very thinly sliced
3 teaspoons coconut sugar
1/4 cup cilantro roughly chopped
1 large avocado mashed
1 tablespoon honey
3 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons coconut sugar
sea salt and pepper to taste
8 ounces chicken breast

Instructions

Preheat the oven to 350°F (175°C). Spread the coconut flakes on a small baking sheet and bake until lightly golden, about 2–3 minutes; watch closely to avoid burning. Set aside.
Preheat your grill to medium and place a grill basket on the grill.
In a medium bowl toss the cauliflower florets with 2 teaspoons melted coconut oil and season with sea salt and pepper.
Place the cauliflower in the preheated grill basket and grill, stirring occasionally, until tender and slightly charred, about 10–15 minutes. Remove and keep covered to stay warm.
Arrange the plantain slices in a single layer on a plate. Brush both sides with about 1/2 teaspoon of the remaining melted coconut oil and sprinkle half of the 3 teaspoons coconut sugar over one side; flip and repeat on the other side. Set aside.
In a small bowl combine the ground cumin, cayenne pepper, the remaining 2 teaspoons coconut sugar, and a pinch of salt and pepper. Pat the chicken breasts dry and rub the spice blend evenly over them.
Grill the chicken over medium heat until cooked through and no longer pink in the center, about 4–5 minutes per side. Transfer to a plate, cover, and let rest for 5 minutes.
Grill the prepared plantain slices in the grill basket in a single layer (work in batches if needed). Flip immediately after placing them so both sides get charred; they cook quickly and should be slightly crispy and browned. Remove and keep warm.
Place the grilled cauliflower and chopped cilantro into a food processor and pulse until the mixture reaches a rice-like texture. Stir in the toasted coconut flakes.
Divide the cauliflower rice between two bowls. Top each with grilled plantains, mashed avocado, and sliced or shredded grilled chicken.
Drizzle 1/2 tablespoon honey over each bowl and serve immediately.

Equipment

small baking sheet
grill (or grill pan) with grill basket
Medium Bowl
Small Bowl
Food Processor
Plate
Tongs

Notes

Buy a green plantain that is yellow with brown spots for best slicing and grilling.
Watch toasted coconut closely as it browns in 2–3 minutes.
Work in batches when grilling plantains to avoid overcrowding.
Let the chicken rest 5 minutes before slicing to retain juices.