Grilled Tropical Chicken Bowls

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.