• 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
  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.
Recipe by Rachel Schultz at