Pineapple Chicken Cauliflower Rice Bowls

Name: Pineapple Chicken Cauliflower Rice Bowls
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 3 cans (8 ounces each) unsweetened pineapple chunks, drained; 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; Toasted sweetened shredded coconut or lime wedges, optional

6 reviews

Total Time

Prep: 40 min. + marinating. Grill: 10 min.

Makes

4 servings

This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania

Pineapple Chicken Cauliflower Rice Bowls Recipe photo by Taste of Home

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Ingredients

3 cans (8 ounces each) unsweetened pineapple chunks, drained
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
Toasted sweetened shredded coconut or lime wedges, optional

Directions

For marinade, place 1 can pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.
In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 can pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm.
Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing.
To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining 1 can pineapple and, if desired, coconut and lime wedges.

Reviews

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Average Rating:

Kelandry
Jul 30, 2020
So doing the cauliflower in a blender doesn't work very well. Takes forever. I ended up doing half riced cauliflower and half white rice and mixing the rice into the cauliflower towards the end so it could pick up the flavors. It turned out really tasty still. I'm not even a fan of pineapple but I loved this. It's not an easy dish but it has a great taste for summer
Lynda
Jul 7, 2020
this is a great summer recipe
noagladys
Jul 2, 2020
We love this recipe I’ll make it again and again so delicious, the chicken with the pineapple together makes a great combination.!! Delicious
Janis
Jun 20, 2020
Will use again and again! And will try the lemon juice and avocado variation!
debpenns
Jun 16, 2020
we loved this recipe the pineapple is amazing with the chicken five stars deb P VFE
frombraziltoyou.org
Jun 10, 2020
The dish has a great flavor and makes a fulfilling meal. But if you are on a low carb diet like me, I recommend replacing the pineapple with lemon juice for the marinade. Then serve with fresh avocado chunks instead of pineapple chunks. If you are not on a keto/low carb diet, make the recipe as it is.

Pineapple Chicken Cauliflower Rice Bowls

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