PINEAPPLE RICE BOWLS

January 18, 2018

There are two ways this can be served. Both with their own strengths and appeal. I am already rambling and I don’t know what this means. Let me just put it this way, sometimes for fun while harvesting the pineapple from the… pineapple, we hollow out the pineapple and then serve the dinner with pineapple back inside of it.

Maybe a recipe for date night dinner in? I don’t know, what if you did! It’s actually not hard.

And either way you can just have this in a regular bowl and it’s still a fresh, colorful meal. And there’s chopped pineapple in the dish AND in the marinade. So it’s still a very pineapple-y dinner. If I told you my goal in this intro was to say pineapple as many times as possible you’d believe it, right?

PINEAPPLE RICE BOWLSPineapple Rice Bowls
Serves two

1 pineapple
2 tablespoons olive oil
2 tablespoon lime juice
1 tablespoon honey
1 tablespoon sriracha
1/4 teaspoon salt
1/4 teaspoon red pepper flake
1/4 cup cilantro
2 chicken breasts
1 cup rice
1/2 red onion, sliced
1 bell pepper, sliced
1/2 cup black beans
1 avocado, sliced

Slice pineapple in half. Use a paring knife to cut an oval along the perimeter of each half. Slice oval into strips and spoon out the insides. Cube 1 cup of pineapple into large chunks and place in blender. Chop the remaining pineapple and set aside.

PINEAPPLE RICE BOWLSPINEAPPLE RICE BOWLSPINEAPPLE RICE BOWLS

Prepare marinade by adding olive oil, lime juice, honey, sriracha, salt, red pepper flake, and cilantro to blender. Reserve 1/2 cup of marinade. Marinade chicken for two hours or overnight. Whatever, it’s kind of the longer the better.

Preheat oven to 425 degrees.

Prepare rice on stovetop according to package instructions or in a rice cooker.

Roast chicken for 40 minutes in a foil lined baking dish (or grill it!). Shred chicken and toss in reserved marinade.

Assemble rice bowls with rice, shredded chicken, chopped pineapple, red onion, bell pepper, black beans, avocado, and additional cilantro.

PINEAPPLE RICE BOWLSPINEAPPLE RICE BOWLS

PINEAPPLE RICE BOWLS
 
Author:
Ingredients
  • 1 pineapple
  • 2 tablespoons olive oil
  • 2 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flake
  • ¼ cup cilantro
  • 2 chicken breasts
  • 1 cup rice
  • ½ red onion, sliced
  • 1 bell pepper, sliced
  • ½ cup black beans
  • 1 avocado, sliced
Instructions
  1. Slice pineapple in half. Use a paring knife to cut an oval along the perimeter of each half. Slice oval into strips and spoon out the insides. Cube 1 cup of pineapple into large chunks and place in blender. Chop the remaining pineapple and set aside.
  2. Prepare marinade by adding olive oil, lime juice, honey, sriracha, salt, red pepper flake, and cilantro to blender. Reserve ½ cup of marinade. Marinade chicken for two hours or overnight. Whatever, it's kind of the longer the better.
  3. Preheat oven to 425 degrees.
  4. Prepare rice in on stovetop according to package instructions or in a rice cooker.
  5. Roast chicken for 40 minutes in a foil lined baking dish (or grill it!). Shred chicken and toss in reserved marinade.
  6. Assemble rice bowls with rice, shredded chicken, chopped pineapple, red onion, bell pepper, black beans, avocado, and additional cilantro.

 

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