Tropical Chicken Cauliflower Rice Bowls

tasteofhome.com

Kathrine Collard Weaver

1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided

½ cup plain or coconut Greek yogurt

2 tablespoons plus ½ cup chopped fresh cilantro, divided

3 tablespoons lime juice, divided

¾ teaspoon salt, divided

¼ teaspoon crushed red pepper flakes

⅛ teaspoon chili powder

4 boneless skinless chicken breast halves (6 ounces each)

3 cups fresh cauliflower florets (about ½ small cauliflower)

1 tablespoon canola oil

1 small red onion, finely chopped

Optional: Toasted sweetened shredded coconut or lime wedges

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