Description
Loaded with spicy-sweet island flavors, this is sure to be a crowd-pleaser! Gluten-free, paleo and whole30!
Ingredients
- 2 Large Limes, Juiced
- 1 Tablespoon Fresh Mint
- 1 Tablespoon Honey
- 1 pinch Salt
- ½ pounds Chicken Breast
- 3 cups Raw Cauliflower
- ½ Tablespoons Coconut Oil
- ½ White Onion, Sliced
- 4 Pineapple Rings
- ¼ cups Cilantro
- 1 Tablespoon Fresh Mint
- 2 Tablespoons Pineapple Juice
- 2 Tablespoons Unsweetened Coconut Flakes
- ½ Avocado, Sliced Or Diced
- 2 Tablespoons Roasted Macadamia Nuts
Preparation
In a medium bowl, combine lime juice, mint, honey and a pinch of salt. Add chicken and cover with the marinade. Cover and refrigerate for at least 2 hours, up to overnight.
Preheat grill to medium/high and place a grill basket in it. Toss cauliflower in coconut oil. Once grill is hot, place cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10–15 minutes
While cauliflower cooks, grill chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes each side. Cover chicken and set aside to let it rest. Additionally, remove cauliflower from the basket and set it aside for later use.
Turn heat up on grill to high heat, and cook sliced onions and pineapple rings until they have a nice char, about 1–2 minutes each side. Set aside.
In a small food processor, add cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and rice-like. Transfer to a bowl and stir in pineapple juice and coconut flakes.
Divide rice between bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast. Devour.
