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Grilled Tropical Chicken Bowls

Charred pineapple and grilled chicken served over coconut cauliflower 'rice' for a bright tropical bowl.
Prep Time10 minutes
Cook Time30 minutes
Total Time2 hours 40 minutes
Servings: 2 servings

Ingredients

  • lime juice juice of 2 large limes (or juice of 1 lime for Whole30 version)
  • 1 tbsp fresh mint roughly chopped
  • 1 tbsp honey or 1/4 cup fresh pineapple juice for Whole30
  • pinch salt
  • 1/2 lb chicken breast about 2 small breasts
  • 3 cup raw cauliflower cut into florets
  • 1/2 tbsp coconut oil melted
  • 1/4 cup cilantro roughly chopped
  • 1 tbsp fresh mint tightly packed (for cauliflower rice)
  • 2 tbsp pineapple juice
  • 2 tbsp unsweetened coconut flakes toasted
  • 1/2 white onion sliced into rings
  • 4 pineapple rings
  • 2 tbsp roasted macadamia nuts
  • 1/2 avocado sliced

Instructions

  • In a medium bowl whisk together lime juice, 1 tablespoon chopped mint, honey (or pineapple juice for Whole30), and a pinch of salt to make the marinade.
  • Place chicken breasts in a covered dish or container and pour the marinade over them. Cover and refrigerate for at least 2 hours or overnight.
  • Preheat the grill to medium-high and place a grill basket on the grates.
  • Toss cauliflower florets with melted coconut oil to coat, then place them in the grill basket. Grill, stirring occasionally, until tender and charred, about 10–15 minutes.
  • While the cauliflower cooks, grill the marinated chicken over indirect heat until cooked through, about 6 minutes per side; remove and let rest covered.
  • Increase grill heat to high and char the sliced onion rings and pineapple rings about 1–2 minutes per side until nicely browned; set aside.
  • Place the cooked cauliflower, chopped cilantro, 1 tablespoon mint, and a pinch of salt in a small food processor and pulse until it reaches a rice-like texture.
  • Transfer the cauliflower 'rice' to a bowl and stir in 2 tablespoons pineapple juice and the toasted coconut flakes.
  • Divide the cauliflower rice between two bowls and top each with a grilled chicken breast, sliced avocado, grilled onion and pineapple, and sprinkle with roasted macadamia nuts.

Equipment

  • Medium Bowl
  • covered dish or container
  • Grill
  • grill basket
  • small food processor
  • Mixing Bowl
  • Knife
  • Cutting Board

Notes

  • Marinate the chicken at least 2 hours for best flavor.
  • Toast coconut flakes until lightly golden for best crunch.
  • Use pineapple juice in the marinade for a Whole30-compliant swap for honey.
  • Pulse cauliflower just until rice-like; avoid overprocessing.