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Hawaiian Chicken and Pineapple Burrito Bowls
Ingredients
  • subheading: Enchilada Sauce:
  • (14.5 oz) can tomato sauce
  • 2 tablespoon tomato paste
  • 2 tablespoon chili powder
  • 2 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup pineapple juice
  • subheading: Chicken:
  • 1 tablespoon coconut oil (or olive oil)
  • 6 chicken tenders or 3 lg breasts
  • 2 teaspoon cumin
  • 1 teaspoon chile powder
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • subheading: Garnish:
  • ½ tablespoon coconut oil
  • 1 ½ cups quinoa, uncooked, rinsed and drained
  • 3 cups water
  • chopped spinach
  • roasted sweet potato cubes
  • 1 green onion, thinly sliced
  • 1 Pineapple, sliced into rings
  • Avocado, sliced
  • Cilantro, chopped
Note: Ingredients may have been altered from the original.
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