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
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VERIFIED BY Taste of Home Test Kitchen
- 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
- Toasted sweetened shredded coconut or lime wedges, optional
- For marinade, place 1 cup 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 cup 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 four bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges. Yield: 4 servings.
Originally published as Tropical Chicken Cauliflower Rice Bowls in Video Production 2017