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Grilled Tropical Chicken Bowls

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 People
Calories 396kcal
Author Taylor


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


  • 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.



If you're not sure how to to toast coconut flakes, I put them in a 400 degree oven on a baking sheet.  They only take 2-3 mins and burn quickly, so watch them closely!


Calories: 396kcal | Carbohydrates: 25.4g | Protein: 28.6g | Fat: 15.1g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.3g | Cholesterol: 64mg | Sodium: 215mg | Potassium: 984mg | Fiber: 7.3g | Sugar: 14.8g | Vitamin A: 75IU | Vitamin C: 104mg | Calcium: 60mg | Iron: 1.3mg