Chicken Pineapple Taco Bowls (Printable)

Tender spiced chicken with pineapple salsa and creamy coconut rice in a vibrant bowl.

# What You'll Need:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup unsweetened full fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 pound boneless skinless chicken breasts, cut into bite-size pieces
06 - 1 tablespoon olive oil
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Pineapple Salsa

14 - 1 1/2 cups fresh pineapple, diced
15 - 1/4 cup red onion, finely diced
16 - 1 small jalapeño, seeded and minced
17 - 1/4 cup fresh cilantro, chopped
18 - Juice of 1 lime
19 - Salt to taste

→ Assembly

20 - 1 cup canned black beans, rinsed and drained
21 - 1 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges for serving

# How To:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
02 - In a large bowl, toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat.
03 - In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss to mix and set aside.
04 - Divide coconut rice between four bowls. Top each with cooked chicken, pineapple salsa, black beans, cherry tomatoes, and avocado slices. Garnish with cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • It feels fancy enough for guests but comes together faster than ordering delivery, leaving you wondering why you don't make it every week.
  • The contrast of cool, tangy salsa against warm, fragrant rice creates a moment where each bite feels intentional and satisfying.
  • Everything is naturally dairy-free and nut-free, so you can feed almost anyone without stress or substitutions.
02 -
  • Don't skip the resting time for the rice after it comes off the heat—those five covered minutes are when it transforms from wet grains into something actually fluffy and separate.
  • If your pineapple is mild, add an extra squeeze of lime to the salsa and let it sit for a few minutes to wake up those tropical flavors before serving.
03 -
  • Cut your pineapple into small, uniform dice so it releases its juices evenly into the salsa and creates a sauce rather than just sitting as chunks.
  • If your lime is hard and doesn't roll easily under your palm, microwave it for 20 seconds to soften it slightly—this small gesture yields almost twice as much juice with half the effort.
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