Chicken tenders are fab and all, but this grilled chicken pineapple bowl blows them out of the water. This healthy recipe will also make your typical Chipotle burrito bowl look basic as ever. Who wants a real bowl when you can use a pineapple?
You can easily cut the recipe in half (or double it) to accommodate the size of your appetite, but it’s a great dish to make when you have company because let’s face it, fruit bowls automatically make any food more interesting. But these Buddah Bowls do more than make you look cool, they are as healthy as they are delicious. Connect your mind and body, make a healthy conscious choice, and find your inner zen with this Buddha Bowl.
Grilled Chicken Pineapple Bowl
- Prep Time:20 minutes
- Cook Time:35 minutes
- Total Time:55 minutes
- Advanced Course
- 1 pineapple, cut in half
- 2 chicken breast
- 1/2 plain Greek yogurt or coconut yogurt
- 2 tablespoon fresh cilantro, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon chili powder
- 1/2 cup rice
- 1/2 red onion, finely chopped
- 1 cup pineapple, diced
- 1/2 juice of lime
- 1/2 cup fresh cilantro, chopped
Cut pineapple in half, scoop out inside, and set aside.
Puree half of scooped pineapple inards in food processor. Mix in greek yogurt/coconut yogurt, lime juice, cilantro, red pepper flakes, and chili powder.
Place chicken breast in glass pan and spread marinade over. Let marinate for at least one hour.
While waiting for chicken, prepare rice of choice. Mix in remainder of pineapple, red onion, and cilantro. Add rice to pineapple bowl.
After marinating for one hour, bake chicken at 350ºF for 35 minutes or until done.
After baking, slice chicken, add to pineapple bowl and enjoy the serenity.