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Tropical Grilled Chicken and Cauliflower Rice
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Ingredients

Chicken Marinade

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)

Cauliflower Rice

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

Optional:

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. 
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