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Pineapple Grilled Cauliflower Rice Mexican Chicken Bowls

These easy, paleo-friendly Mexican chicken bowls have grilled cauliflower rice and a spicy-sweet pineapple chili sauce! They’re a healthy, gluten free dinner that’s big on flavor!
Course Dinner, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 459kcal


For the chicken:

  • 8 oz Chicken Breast
  • 1/2 lime juiced
  • 1 tsp Ground cumin
  • Salt and Pepper

For the cauliflower rice:

  • 3 Cups Cauliflower cut into bite-sized pieces
  • 1 tsp Olive oil
  • 1/2 Cup Cilantro roughly chopped + additional for garnish

For the salsa:

  • 3/4 Cup Corn kernels (thawed frozen or right from the cob, which is about 1 small cob) (omit for paleo option)
  • 1/2 Cup Pineapple chunks or 4 pineapple rings
  • 1/4 Cup Onion roughly chopped

For the bowl

  • 2 Cups Field greens
  • 1/2 Cup Tomato diced
  • 1/2 Avocado sliced

For the vinaigrette

  • 1/4 Cup Pineapple juice
  • 1 lime juiced
  • 1 tsp Honey
  • 1/2 tsp Adobe sauce from a can of chilies in adobe sauce
  • 1 Tbsp Olive oil


  • Place the chicken into a bowl and cover with the juice from half a lime. Let it sit and marinate while you prep the rest of the ingredients and preheat your grill to medium high heat (about 350 degrees.) Place a grill basked onto the grill while it heats.
  • Toss the cauliflower with the olive oil, and a pinch of salt and pepper. Place it into the heat grill basket and cook until light charred and fork tender, about 10-15 minutes, stirring once. Transfer to a bowl.
  • Then, rub the chicken with the cumin and a pinch of salt and pepper. Grill until no longer pink inside, flipping once. This takes about 5 to 6 minutes per side. Once done, transfer to a plate cover with tinfoil and keep warm until ready to use. Additionally, place the grill basket back on the grill to heat. *
  • Place all for the ingredients for the salsa** into the grill basket and cook until charred, about 5-10 minutes, stirring occasionally. NOTE: Make sure to spray the grill basket with cooking spray before hand, so the veggies/fruit don't stick.
  • While the salsa cooks, place the cauliflower into a food processor, along with the cilantro, and pulse until small and rice-like.
  • Divide the cooked cauliflower rice, field greens, tomato and avocado between two bowls. Slice the chicken and divide it between the bowls, followed by the grilled salsa.
  • In a small bowl, whisk together all the vinaigrette ingredients, up to the olive oil. Then, while whisking, stream in the olive oil until well mixed. Pour over top of the bowls.
  • Season to taste with salt and pepper and DEVOUR.


*If you have a really big grill, you can probably cook the chicken and salsa at the same time, just place the chicken to the side with the basket in the center of the grill.
**If using pineapple rings, place them directly on the grill beside the basket.


Serving: 1g | Calories: 459kcal | Carbohydrates: 62g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 417mg | Potassium: 1701mg | Fiber: 11g | Sugar: 34g | Vitamin A: 1240IU | Vitamin C: 132.6mg | Calcium: 101mg | Iron: 3.5mg