Tropical Chicken Cauliflower Rice Bowls Recipe

Tropical Chicken Cauliflower Rice Bowls Recipe
Tropical Chicken Cauliflower Rice Bowls Recipe photo by Taste of Home
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Tropical Chicken Cauliflower Rice Bowls Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. + marinating. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. + marinating. Grill: 10 min.

Ingredients

  • 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

Directions

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.

Test Kitchen tips
  • Save time and buy cauliflower that’s already been processed. Look for “riced” cauliflower in the refrigerated section of the produce department. You'll need 3 cups.
  • To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
  • Originally published as Tropical Chicken Cauliflower Rice Bowls in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 325 calories, 10g fat (3g saturated fat), 100mg cholesterol, 529mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.

    • 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
    1. 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.
    2. 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.
    3. 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.
    4. To serve, divide cauliflower mixture among four bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges. Yield: 4 servings.

    Test Kitchen tips
  • Save time and buy cauliflower that’s already been processed. Look for “riced” cauliflower in the refrigerated section of the produce department. You'll need 3 cups.
  • To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
  • Originally published as Tropical Chicken Cauliflower Rice Bowls in Simple & Delicious February/March 2018

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