Pineapple Chicken Bowls


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.


  • 3 chicken breasts

  • 1/4 cup olive oil

  • 1/4 cup + 2 tbsp lime juice

  • 2 tsp minced garlic

  • 2 tsp honey

  • 3 tsp cumin

  • 1 fresh pineapple, chopped into 1/2 inch cubes (discard core and outside)

  • 1 cup loosely packed cilantro, chopped

  • 1 jalapeno, chopped

  • 1/2 cup red onion, chopped

  • 1 large avocado, sliced

  • Salt and pepper

  • Brown rice (We love Trader Joe’s frozen organic brown rice!)


  1. 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.

  2. 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.

  3. 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.

  4. 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.