My husband has been asking for pineapple chicken, so I decided to whip together this pineapple chicken bowl and he was raving about it! I prepped it on a Sunday night and it was great as leftovers throughout the week! I adapted this recipe from Chelsea’s Messy Apron.
INGREDIENTS
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3 chicken breasts
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1/4 cup olive oil
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1/4 cup + 2 tbsp lime juice
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2 tsp minced garlic
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2 tsp honey
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3 tsp cumin
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1 fresh pineapple, chopped into 1/2 inch cubes (discard core and outside)
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1 cup loosely packed cilantro, chopped
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1 jalapeno, chopped
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1/2 cup red onion, chopped
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1 large avocado, sliced
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Salt and pepper
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Brown rice (We love Trader Joe’s frozen organic brown rice!)
DIRECTIONS
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In a bowl or ziplock bag, combine chicken, olive oil, 1/4 cup of lime juice, garlic, honey, 2 1/2 tsp of cumin as well as salt and pepper to taste. Let marinate for at least 30 minutes, but no longer than 2-3 hours.
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Meanwhile, in a bowl, combine pineapple, cilantro, jalapeno, red onion, 2 tablespoons of lime juice, 1/2 teaspoon of cumin and salt and pepper to taste. Set aside.
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Once chicken is done marinating, preheat grill or pan to roughly 400 degrees F and be sure to spray with non-stick grill spray. Grill chicken for 4-6 minutes per side, or until no longer pink inside. Remove from heat.
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Slice chicken and serve over brown rice (or cauliflower rice!) and top with avocado and pineapple salsa!
PORTION FIX: One serving would be 1/2 cup of brown rice, 3/4 cup of chicken, 1/4 avocado and 1/2 cup of pineapple salsa. This would count at 1 red, 1 yellow, 1/2 purple, 1 blue and 1 teaspoon.
