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Tropical Grilled Chicken and Cauliflower Rice
1 cup pineapple chunks (fresh or canned) 1/2 cup plain yogurt 2 tbsp cilantro (fresh) 2 tbsp lime juice 1/4 tsp salt 1/4 tsp crushed red pepper flakes 1/8 tsp chili powder 4 boneless skinless chicken breasts (I cut mine into strips)
1 small onion chopped 1 tbsp light cooking oil 3 cups of fresh cauliflower florets 1 cup pineapple chunks (fresh or canned) 1/2 tsp salt 1 tbsp lime juice 1/2 cup chopped fresh cilantro
shredded coconut lime wedges
Combine all ingredients for marinade in a bowl. Add in chicken, cover with plastic wrap and place in refrigerator for 1 to 3 hours.
Add florets to your food processor and pulse until it looks "riced" Do not over mix and do not cook cauliflower first. Set aside.
In a large skillet, heat oil and add in chopped onion. Cook until tender.
Add in riced cauliflower, and cook for 5-7 minutes, stirring frequently.
Add in lime juice, pineapple and salt. Cook until the cauliflower is tender. Stir in cilantro.
Remove chicken from the marinade and grill until cooked through -- either on your outside grill, on the stove top or under the broiler. I used my Foreman grill. Slice chicken, and arrange on top of riced cauliflower.
Garnish with shredded coconut and lime wedges if desired.