Pineapple Salsa Chicken Bowls with Cilantro Lime Rice

Move over, Hawaiian pizza-there’s a new pineapple-centric dinner in town. These vibrant chicken bowls feature an easy homemade pineapple salsa with fresh cilantro, lime juice and onion for a delightfully sweet and savory condiment. The pineapple juice is simmered with rich spices to create a tantalizingly sticky glaze for the chicken.

It’s all joined by fluffy cilantro lime rice, sautéed green pepper and onion and a smoky red pepper crema for brightness. One bite will have you totally bowled over.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Drain the pineapple, reserving the juice; roughly chop the pineapple. Roughly chop the cilantro. Zest and quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the minced onion, chopped pineapple, half the cilantro and a big squeeze of lime juice. Season with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt and pepper. Cook, stirring occasionally, until the veggies are browned and softened, 7-9 minutes. If the seasoning begins to brown too quickly, add a splash of water. Turn off the heat; transfer to a medium bowl and cover to keep warm. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the chopped chicken breast; using a spatula, press into an even layer. Cook, undisturbed, until browned on the bottom, 3-4 minutes. Break up the meat into pieces and stir in the Tex-Mex paste, remaining Southwest Spice Blend and reserved pineapple juice. Bring to a simmer and cook until the sauce has thickened and the chicken is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off the heat.
6. Fluff the rice with a fork; stir in the lime zest, remaining cilantro and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice between bowls and top with the chicken, veggies and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly in this recipe. Just follow the same cooking instructions.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and chili powder for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.