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Tropical Chicken Cauliflower Rice Bowls

8 reviews
Total Time
Prep: 40 min. + marinating Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Bethany DiCarlo, Harleysville, Pennsylvania

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 26, 2023

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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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.

    • Watch How to Make Tropical Chicken Cauliflower Rice Bowls

    Test Kitchen Approved

    Tropical Chicken Cauliflower Rice Bowls

    8 reviews
    Prep Time 40 min
    Cook Time 10 min
    Yield 4 servings

    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
    • Optional: Toasted sweetened shredded coconut or lime wedges
    Text Ingredients

    Directions

    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 1 tablespoon lime juice and 1/2 teaspoon salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining 1/2 cup 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 4 bowls. Top with chicken, remaining 1 cup pineapple and, if desired, coconut and lime wedges.

    Nutrition 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 fruit, 1 vegetable, 1 fat.

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