Chicken Pineapple Taco Bowls (Printable Version)

Tender chicken paired with pineapple salsa and creamy coconut rice creates a vibrant, satisfying 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, optional
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Pineapple Salsa

14 - 1.5 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 Make It:

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 if using, 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 Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that feels special without the stress.
  • The flavor combination is bright and unexpected—sweet pineapple dancing with smoky spiced chicken over creamy coconut rice—and it never gets boring because the salsa adds that fresh kick.
  • Everything is naturally dairy-free and nut-free, so it works for so many dietary needs without requiring a separate recipe.
02 -
  • Don't skip letting the rice rest after cooking—I learned this the hard way by uncovering it immediately, and the result was sticky and uneven instead of fluffy and individual.
  • Fresh pineapple makes an enormous difference in the salsa; canned tastes muted and one-dimensional by comparison, so it's worth the few extra minutes of prep.
  • The avocado should be sliced just before assembly to prevent browning, and if you're making this ahead of time, keep the avocado whole and slice it only when you're ready to serve.
03 -
  • The chicken will stay more tender if you don't overcrowd the pan when cooking—use a skillet large enough so each piece gets contact with the hot surface.
  • Toast your spices for 30 seconds in a dry skillet before coating the chicken if you have time; it deepens their flavor and makes the difference between good and genuinely memorable.
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