Published: by Absolutely Recipes, in the Birds recipes category.

Tropical Chicken & Cauliflower Rice Bowls Recipe.

Ingredients:

1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
1/2 cup plain or coconut Greek yogurt
2 TBSPs plus 1/2 cup chopped fresh cilantro, divided
3 TBSPs lime juice, divided
3/4 TSP salt, divided
1/4 TSP crushed red pepper flakes
1/8 TSP chili powder
4 boneless skinless chicken breast halves (6 ounces each)
3 cups fresh cauliflower florets (about 1/2 small cauliflower)
1 TBSP canola oil
1 small red onion, finely chopped
Optional: Toasted sweetened shredded coconut or lime wedges

Recipe Instructions:

For marinade, place 1 cup pineapple, yogurt, 2 TBSPs each cilantro and lime juice, 1/4 TSP 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" pan.
Grill, covered, or broil 4 in.
from heat until a thermometer reads 165 degrees , 4-6 minutes per side.
Let stand 5 minutes before slicing.

To serve, divide cauliflower mixture among 4 bowls.
Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

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