Spicy Pineapple Chicken Fajita Bowls

Ingredients

For the Chicken:

-4 boneless, skinless chicken breasts
-1 cup pineapple juice
-1 tbsp olive oil
-1 tsp ground cumin
-1 tsp smoked paprika
-1/2 tsp chili powder
-Salt and pepper to taste

For the Bowls:

-2 cups cooked rice (white, brown, or cauliflower rice)
-1 cup black beans, drained and rinsed
-1 red bell pepper, sliced
-1 green bell pepper, sliced
-1 red onion, sliced
-Fresh cilantro for garnish

For the Jalapeño Ranch Swirl:

-1/2 cup ranch dressing
-1-2 fresh jalapeños, finely chopped
-1 tbsp lime juice

Instructions

Marinate the chicken. Combine pineapple juice, olive oil, cumin, paprika, chili powder, salt, and pepper in a bowl. Marinate chicken for at least 30 minutes.

Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side, until the internal temperature reaches 165°F. Let the chicken rest before slicing.

In a skillet, sauté the bell peppers and onion with a bit of olive oil until tender and slightly charred, about 5-7 minutes.

In a bowl, combine ranch dressing, chopped jalapeños, and lime juice. Stir to combine.

Divide rice into bowls. Top with black beans, sautéed vegetables, and sliced chicken. Drizzle with jalapeño ranch swirl and garnish with fresh cilantro.