Pineapple Chicken Summer Rice Bowl

Ingredients for Chicken:
1 and 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into 1 1/2 inch cubes (or try extra firm tofu, ripped into chunks)
1/4 c. Roasted Onion Olive Oil
2 Tbsp. Pineapple White Balsamic
2 Tbsp. lime juice or juice of 1 lime
2 tsp. minced garlic
2 tsp. honey
2 1/2 tsp. ground cumin
1 tsp. ground coriander
sea salt and pepper to taste

Ingredients for Rice Bowls:
pineapple rings, fresh or canned
1 c. cilantro, roughly chopped
1. jalapeno, thinly sliced (seeds removed, optional)
1/2 c. red onion, thinly sliced
additional lime wedges for serving
1 large avocado, sliced as desired
4 c. cooked brown rice (or try with quinoa!)

In shallow container or ziploc bag, add Roasted Onion Olive Oil, Pineapple White Balsamic, lime juice, minced garlic, honey, cumin, coriander, salt and pepper. Mix well to combine ingredients. Add chicken and ensure every piece is coated. Marinate minimum 30 minutes or up to 4 hours.

Cook chicken as desired, such as stir fry method or grill in a foil grilling pan. When fully cooked, remove from heat.

In four individual meal-sized salad bowls, assemble dish with rice on the bottom and all other desired ingredients on top. Finish with an additional drizzle Roasted Onion Olive Oil and Pineapple White Balsamic.

Note: Alternatively, omit rice and serve as chicken tacos or nachos with thick-cut tortilla chips. Could also grill the pineapple for additional flavour!