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Spicy Pineapple Chicken Buddha Bowl

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
marinating time 1 hour
Total Time 1 hour 35 minutes
Servings 4 people

Ingredients
  

  • 1 Pineapple cut in half (the insides scooped out and used for the rice!)
  • 4 small chicken breasts skinless, boneless
  • 1/2 plain greek yogurt or coconut yogurt
  • juice of one lime
  • 2 Tbsp. fresh cilantro finely chopped
  • 1/4 tsp. red pepper flakes
  • 1/8 tsp. chili powder
  • Rice:
  • 1/2 small head of cauliflower
  • one red onion finely chopped
  • 1 cup diced pineapple
  • juice of half lime
  • 1/2 cup fresh cilantro chopped

Instructions
 

  • Cut pineapple in half. Scoop out insides to resemble a bowl. Set aside.
  • Place one cup of scooped out pineapple in a food processor. Blend until pureed. Mix with greek yogurt, lime juice, cilantro red pepper flakes and chili powder.
  • Place chicken in glass pan and spread pineapple-yogurt marinate all over. Let it marinade for at least one hour.
  • While waiting for chicken, cut up cauliflower and place into a food processor. Blend until it resembles cauliflower rice. Add diced pineapple, lime juice and cilantro.
  • Place a sautéing pan on medium heat and add red onion, until browned (about 5 minutes). Add rice mixture and let sauté until rice starts to brown ( about 10 minutes), stirring occasionally.
  • Add rice to pineapple bowls.
  • Once chicken is done marinating for at least one hour, grill (or bake in oven at 350) until done.
  • Slice and add to pineapple bowl, if desired. (Yes this serves 4 people and you only get two pineapple bowls :) )
  • Enjoy!