Tropical Chicken Cauliflower Rice Bowls

• 1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
• 1/2 cup plain or coconut Greek yogurt
• 2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
• 3 tablespoons lime juice, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon chili powder
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 cups fresh cauliflower florets (about 1/2 small cauliflower)
• 1 tablespoon canola oil
• 1 small red onion, finely chopped
• Toasted sweetened shredded coconut or lime wedges, optional

1. For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.
2. In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm.
3. Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165u0b0, 4-6 minutes per side. Let stand 5 minutes before slicing.
4. To serve, divide cauliflower mixture among four bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

pineapple, yogurt, fresh cilantro, lime juice, salt, red pepper, chili powder, chicken breast halves, fresh cauliflower, canola oil, red onion, coconut

Taken from www.tasteofhome.com/recipes/tropical-chicken-cauliflower-rice-bowls/ (may not work)