Grilled Pineapple Mojito Chicken Quinoa Bowls - fresh mint

Method

• 1.
• In a medium-sized bowl, combine the lime juice, mint and honey.
• Add the chicken and flip them a couple of times to coat with the marinade.
• Cover and refrigerate for at least 2 hours or up to overnight.
• 2.
• To make the quinoa: 3.
• Heat the coconut oil on medium-high heat in a medium pan.
• Toast the uncooked quinoa until lightly golden and nutty smelling, about 2-3 minutes.
• 4.
• Pour the toasted quinoa into a large pot and combine with water.
• Bring to a boil on high heat, and then cover and turn to low heat.
• Cook until the water is absorbed, about 15 minutes.
• 5.
• Heat your grill up to medium/high heat.
• When hot add your chicken and cook until it is no longer pink throughout, about 4-6 minutes a side depending on how hot your grill is.
• Remove chicken from the grill to a plate.
• Cover the chicken with some foil and set aside to let it rest.
• 6.
• Turn the heat up on your grill to high heat, and add the sliced onions and pineapple rings.
• Cook until they have a nice char, about 1-2 minutes per side.
• Set aside and turn off the grill.
• 7.
• In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice.
• Toss until well mixed.
• 8.
• Divide the quinoa between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
• 9.
• Serve!
• Notes: If youre not sure how to to toast coconut flakes and macadamia nuts, I put them in a 400 F oven onto separate tin foil lined pans.
• Coconut flakes only take 2-3 minutes to go lightly golden, macadamia nuts take closer to 10 minutes.
• Be sure to watch closely so you dont burn them.