Chicken Pineapple Taco Bowls (Print version)

A vibrant bowl with spiced chicken, pineapple salsa, and creamy coconut jasmine rice.

# Required ingredients:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup unsweetened full fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Spiced Chicken

05 - 1 pound boneless skinless chicken breasts, cut into bite-size pieces
06 - 1 tablespoon olive oil
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Pineapple Salsa

14 - 1 1/2 cups fresh pineapple, diced
15 - 1/4 cup red onion, finely diced
16 - 1 small jalapeño, seeded and minced
17 - 1/4 cup fresh cilantro, chopped
18 - Juice of 1 lime
19 - Salt to taste

→ Bowl Assembly

20 - 1 cup canned black beans, rinsed and drained
21 - 1 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges for serving

# How to make it:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
02 - In a large bowl, toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.
03 - In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss to mix and set aside.
04 - Divide coconut rice between four bowls. Top each with cooked chicken, pineapple salsa, black beans, cherry tomatoes, and avocado slices. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The coconut rice is so creamy and fragrant, it makes you feel like you're eating something way fancier than 20 minutes of actual work.
  • Everything comes together in one bowl, so cleanup is mercifully simple and dinner is on the table before you know it.
  • It's naturally dairy-free and packed with fresh vegetables, so you can eat this guilt-free on a regular Tuesday.
02 -
  • Don't skip letting the rice rest after cooking—those 5 minutes make the difference between fluffy grains and a dense, mushy result.
  • Make your pineapple salsa fresh right before serving so the cilantro stays bright and the lime juice doesn't turn the onion into mush.
03 -
  • Buy your pineapple fresh and cut it yourself; it makes a real difference in how alive and juicy the salsa tastes compared to pre-cut versions.
  • Don't be shy with the cilantro and lime—they're what transform this from nice into actually memorable.
Return