Pina Colada Chicken W Calypso Confetti Cauliflower Paleo

Experience the vibrant flavors of the tropics with this Paleo-friendly Pina Colada Chicken with Calypso Confetti Cauliflower! Juicy, perfectly seared chicken breasts are bathed in a luscious coconut milk and pineapple sauce, lightly sweetened with honey for an irresistible balance of savory and tropical sweetness. Paired with a colorful cauliflower rice medley bursting with diced bell peppers, grated carrot, zesty jerk seasoning, and fresh cilantro, this dish delivers a Caribbean-inspired feast that’s both healthy and bursting with bold flavors. Ready in under an hour, this dairy-free and grain-free recipe is perfect for weeknight dinners or entertaining guests with its bright presentation and unique pairing of sweet and spicy notes.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts (boneless, skinless)
• 1 cup Coconut milk (full-fat, canned)
• 0.5 cup Pineapple juice (unsweetened)
• 0.5 cup Fresh pineapple, finely diced
• 1 tablespoon Honey (or maple syrup, for Paleo)
• 1 tablespoon Coconut aminos (or soy sauce alternative)
• 2 cloves Garlic cloves, minced
• 1 teaspoon Arrowroot powder (or tapioca starch)
• 2 tablespoons Olive oil (or coconut oil)
• 1 medium Cauliflower head, grated into rice
• 1.5 cups Bell peppers (red, yellow, green), diced
• 0.5 cup Carrot, grated
• 2 stalks Green onions, sliced
• 0.25 cup Fresh cilantro, chopped
• 1.5 teaspoons Jerk seasoning blend
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 Fresh lime, juiced

Directions

Step 1

Step 1: Preheat a large skillet over medium heat. Season the chicken breasts with salt, pepper, and 1 teaspoon of jerk seasoning on both sides.

Step 2

Step 2: Heat 1 tablespoon of olive oil in the skillet. Sear the chicken breasts for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside on a plate.

Step 3

Step 3: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Reduce heat to low and add the coconut milk, pineapple juice, honey, coconut aminos, and diced pineapple. Stir to combine.

Step 4

Step 4: In a small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry. Stir it into the sauce to thicken. Simmer the sauce for 3-4 minutes on low heat.

Step 5

Step 5: Return the chicken breasts to the skillet, spoon the pina colada sauce over them, and cover. Cook for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 6

Step 6: While the chicken cooks, heat the remaining 1 tablespoon of olive oil in another large skillet over medium heat. Add the grated cauliflower, bell peppers, carrot, green onions, remaining jerk seasoning, and a pinch of salt and pepper. Sauté for 5-6 minutes, stirring frequently, until the cauliflower is tender.

Step 7

Step 7: Stir the chopped cilantro and lime juice into the cauliflower rice for a zesty, herbal finish.

Step 8

Step 8: To serve, plate the Calypso Confetti Cauliflower as a base and top with the Pina Colada Chicken. Drizzle any extra sauce over the chicken and garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(2257.3g)

Amount per serving	% Daily Value*
Calories	2453.8

Total Fat 112.9g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat g
Cholesterol 591.6mg	0%
Sodium 3559.1mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 29.5g	0%
Total Sugars 80.0g
Protein 238.6g	0%

Vitamin D 90.5IU	0%
Calcium 411.2mg	0%
Iron 19.9mg	0%
Potassium 5426.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 38.2%

Carbs: 21.1%