These paleo and whole30 compliant Grilled Tropical Chicken bowls are an easy, healthy and gluten free weeknight dinner loaded with sweet and tangy island flavors!
PIN Grilled Tropical Chicken Bowls
MINTY punches of freshness dancing around your taste buds with a little “party in the back of your mouth” pops of tangy lime, sweet honey and crunchy macadamia nuts in every bite.
It’s a tropical bite of BLISS and it’s what T-H-I-S bowl is gonna give ya.
This tropical chicken recipe is pretty much me wanting to be back in the Dominican Republic, sipping on a Pina colada and having the beachy breeze blow through my hair…
And then realizing that, alas, I love in Missouri soooo tropical-food-flavors are gonna have to CUT IT for now.
And oh, my internet friends, the spicy-zesty-tangy-sweet-island flavors of this bowl piled HIGH with the GOODS, CUTS IT in the yummiest of ways.
Like many good bowl recipes on the interwebz, it starts with a base of cauliflower rice. Buuuut, not just any old run-of-the-mill cauliflower rice my friends. OH NO.
This is GRILLED cauliflower rice. <–!!!
Liiike, smoky and charry and rubbed in creamy coconut oil and then mixed with fresh cilantro. cool mint and toasty coconut, kinda grilled cauliflower rice. Ughhhhh it’s just SO GOOOOD.
Even if you’re not a person who “does” rice of the vegetal variety, you’re going to like it.
What else could I serve with these Grilled Tropical Chicken Bowls?
If you’re still not convinced that you can get down on grilled cauliflower goodness, I’ve also made these bowls using white rice or even quinoa! Just chop the mint and cilantro and mix into the grain by hand, as opposed to using a food processor!
Now, the chicken. OHHH this stupid-easy, 4 ingredient tropical chicken that has all the flavor profiles of a MOJITO. You’re gonna <3 <3 <3 itttttt.
Especially WITH a mojito on the side, if you’re pickin’ up what I’m putting down. *wink wink*
The longer that you can let your chicken swim around in the pretty-much-perfectly balanced combination that is zippy lime juice, fresh, cool mint and sticky-sweet honey, the better. But at LEAST 2 hours my friends.
You want that chicken to LATCH on to all the mojito flavor and SOAK IT UP GOOD PLUS it’s the key to grilling chicken which i told you in the how to grill chicken breast post!
The honey also gives this grilled tropical chicken a SRSLY addicting crispness on the outside, as the flames from your grill kiss the natural honey sweetness and amp up the smokiness.
Smoky. Sweet. DELICIOUS.
Do we even need to talk about grilled pineapple? You and I both know that it’s pretty much going to be a part of EVERY summer meal that we shovel into our faces on account of it being basically one of the greatest foods ever to exist on the planet.
And when the fruity-fresh sweetness marries with the tender-crisp, punchy grilled onions and dances around your hungry mouth?
DEAD.
Pro tip: make extra grilled onion and put them on EVERYTHING that you eat forever and ever the end. I like to make a big batch and FREEZE them! It adds some SERIOUS yum factor to things like a chicken burrito bowl!
Add a (heavy) hand of roasty-toasty macadamia nuts, because you can’t call something tropical without them, you know?
See also: avocado. Because it’s an avocado and it’s bound to make anything you put it on infinitely better. You know it’s true.
I promised you THE GOODS.
And the GOODS are what this island-flavored bowl of dinner dreams is made of.
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Ingredients
For the marinade
- Juice of 2 large limes (juice of 1 lime for whole30 version)
- 1 Tbsp Fresh mint, Roughly chopped
- 1 Tbsp Honey (1/4 cup fresh pineapple juice for whole30)
- Pinch of salt
- 1/2 lb Chicken breast (2 small breasts)
For the cauliflower rice:
- 3 Cup Raw cauliflower, cut into florets
- 1/2 Tbsp Coconut oil, melted
- 1/4 Cup Cilantro, roughly chopped
- 1 Tbsp Fresh mint, tightly packed
- 2 Tbsp pineapple juice
- 2 Tbsp Unsweetened Coconut flakes toasted *
For the bowl:
- 1/2 a White onion, Sliced into rings
- 4 Pineapple rings
- 2 Tbsp Roasted macadamia nuts
- 1/2 An avocado, sliced
Instructions
- In a medium bowl, combine the lime juice, mint, honey and a pinch of salt. Add the chicken in a cover with the marinade. Cover and refrigerate for at least 2 hours - overnight.
- Preheat your grill to medium/high and place a grill basket in it. Toss the cauliflower in the coconut oil. Once the grill is hot, place the cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10-15 minutes
- While the cauliflower cooks, grill your chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes a side. Cover the chicken and set aside to let it rest. Additionally, remove your cauliflower from the basket and set it aside for later use.
- Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
- In a small food processor, add the cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and "rice like." Transfer to a bowl and stir in the pineapple juice and coconut flakes.
- Divide the rice between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
- DEVOUR
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 10 Points+: 9. Old Points: 8
(per 1 bowl)
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