Pineapple Grilled Cauliflower Rice Mexican Chicken Bowls

Place the chicken into a bowl and cover with lime juice. Let it sit and marinate while you prep the rest of the ingredients and preheat your grill to medium high heat (about 350ºF.) Place a grill basked onto the grill while it heats.

Toss cauliflower with olive oil and a pinch of salt and pepper. Place it into the heat grill basket and cook until light charred and fork tender, about 10–15 minutes, stirring once. Transfer to a bowl.

Rub the chicken with the cumin and a pinch of salt and pepper. Grill until no longer pink inside, flipping once. This takes about 5–6 minutes per side. Once done, transfer to a plate cover with tinfoil and keep warm until ready to use. Additionally, place the grill basket back on the grill to heat.

Place all for the ingredients for the salsa into the grill basket and cook until charred, about 5–10 minutes, stirring occasionally. Make sure to spray the grill basket with cooking spray before hand, so the veggies and fruit don’t stick.

While the salsa cooks, place the cauliflower into a food processor, along with the cilantro, and pulse until small and rice-like.

Divide the cooked cauliflower rice, field greens, tomato and avocado between bowls. Slice chicken and divide it between the bowls, followed by the grilled salsa.

In a small bowl, whisk together all the vinaigrette ingredients, except the olive oil. Then, while whisking, stream in the olive oil until well mixed. Pour over top of the bowls. Season to taste with salt and pepper and devour.

Notes:
1. If you have a really big grill, you can probably cook the chicken and salsa at the same time. Just place the chicken to the side with the basket in the center of the grill.
2. If using pineapple rings, place them directly on the grill beside the basket.