Chicken Pineapple Taco Bowls (Printer-Friendly)

A vibrant bowl with spiced chicken, pineapple salsa, coconut rice, black beans, and fresh avocado slices.

# What You 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

# Steps:

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 before serving.
02 - In a large bowl, toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper 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.
03 - In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently to combine and set aside.
04 - Divide coconut rice between four serving bowls. Top each bowl with cooked chicken, pineapple salsa, black beans, cherry tomatoes, and avocado slices. Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The sweet pineapple salsa cuts through the richness of the coconut rice in the most satisfying way, and you'll find yourself reaching for a lime wedge between bites.
  • It comes together in under 45 minutes, which means you can have something restaurant-quality on the table without the stress.
  • Every component tastes good on its own and even better together—there's flexibility to swap things out based on what you have.
02 -
  • Don't skip letting the rice sit covered after cooking—it finishes steaming and becomes fluffy instead of gummy.
  • Keep the pineapple salsa separate until serving or it will get watery and the fresh crunch disappears.
  • Make sure your chicken is actually in bite-size pieces; larger chunks take longer and cook unevenly.
03 -
  • Toast your spices in the oil for 30 seconds before adding the chicken so they bloom and taste more complex and less dusty.
  • If your coconut milk separates, whisk it before measuring—this ensures consistent creaminess throughout the rice.
  • Don't oversalt the salsa; the lime juice brings enough acidity that a light hand is better than heavy-handed seasoning.
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