Weeknight Saucy Pineapple BBQ Chicken Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 lbs boneless, skinless chicken breasts
  • 1½ cups BBQ sauce, divided
  • juice from 2 limes, divided
  • 2 cups fresh pineapple chunks, divided
  • 1 jalapeño, seeds removed and minced, divided
  • 2 (8.8 oz) pkgs microwavable quinoa-rice blends
  • 1 cup cherry tomatoes, halved
  • ¾ cup fresh cilantro, roughly chopped and divided
  • ¼ tsp salt
  • 5 cups shredded romaine lettuce
  • 1 avocado, sliced
  • 6 tsp fried garlic for serving
  1. In the bowl of your slow cooker, combine the chicken, 1 cup BBQ sauce, juice of 1 lime, 1 cup pineapple chunks, and ½ the jalapeño. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in ¼ cup cilantro and remaining ½ cup BBQ sauce.
  2. Meanwhile, in a bowl, toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, remaining cilantro, juice of 1 lime, and salt.
  3. Divide the rice/quinoa among bowls and top with the lettuce, pineapple salsa, the chicken, and avocado. Sprinkle with fried garlic. Drizzle the chicken with the remaining BBQ sauce left in the bowl.
Recipe slightly adapted from Half Baked Harvest
Nutrition Information
Serving size: ⅙ recipe (2/3 cup rice/quinoa, 5 oz chicken, and ⅙ avocado and salsa) Calories: 467 Fat: 9.5 Carbohydrates: 63.7 Sugar: 30 Sodium: 950 Fiber: 7.2 Protein: 35.8 Cholesterol: 73
Recipe by Prevention RD at https://preventionrd.com/2019/10/weeknight-saucy-pineapple-bbq-chicken-bowls/