Chipotle Chicken and Pineapple Bowls

Say hello to these Chipotle Chicken and Pineapple Barley Bowls are the BEST healthy meal that are not only delicious but SO satisfying. Brown sugar and chipotle marinated chicken is grilled and nestled on a bed of nutty barley, quinoa, pineapple,cilantro, and tossed in a citrusy vinaigrette. It can be served at room temperature or warm from the stove/grill!

Course Main Course

Cuisine American

Keyword grain bowls, barley bowls, quinoa bowls, chipotle chicken, grilled chicken

Prep Time 2 15

Cook Time 30

Resting time 0

Total Time 2 45

Servings people

Calories 268kcal

Author Nicole

Cost $20

Equipment

Cast iron skillet

Ingredients

1 1/2 lbs chicken breasts (4 small or 2 large)
3 tbsp adobo sauce from chipotle peppers in adobo + 2-3 of the peppers, chopped
2 tbsp packed brown sugar
4 large garlic cloves, divided (2 cloves grated, 2 minced)
1 1/2 tsp chili powder
2 tsp kosher salt, divided
1/2 cup quinoa
1 cup barley
2 tbsp + 2 tsp olive oil
1/2 cup chopped onion
1 cup chopped pineapple
3 tbsp sunflower seeds, plus. more for garnish
1/3 cup roughly chopped cilantro, plus more for garnish
1/4 cup lemon juice
2 tbsp lime juice
1/ tsp ground cumin

Instructions

Add chicken, 3 tablespoons adobo sauce, brown sugar,grated garlic and chili to a large ziplock bag. Massage mixture into the chicken and marinate for 1 1/2 - 2 hours.
As the chicken marinates, cook the barley and quinoa according to package directions. Be sure to season with salt and pepper. (See note) Combine cooked barley and quinoa in a bowl and set aside.
Using the same pan you cooked barley and quinoa in, heat to a medium heat. Add 2 teaspoons olive oil, and when the olive is hot, add onion and garlic. Saute until translucent and fragrant, about 3-4 minutes. Season with salt. Transfer to barley and quinoa.
Heat grill to medium-high. Remove chicken from the marinate. Let any excess drip off. Season both sides of breasts with 1 1/4 teaspoons salt. Grill until slightly charred and cooked through, about 5 minutes on one side, 3-4 minutes on the other (depending on the size of your chicken breasts.). Let chicken rest for 1-2 minutes, then slice into thin pieces.
As the chicken cooks, toss the barley, quinoa and onion and garlic mixture with remaining 3/4 teaspoon salt, 2 tablespoons olive oil, 2 chopped chipotle peppers (3 if you like super spicy). pineapple, sunflower seeds, cilantro, lemon juice, lime juice, and cumin. Season to taste with salt and pepper.
Divide barley mixture between bowls, top with sliced chicken. Garnish with sunflower seeds and chopped cilantro.

Notes

You can use all barley or all quinoa if you want to eliminate one of the steps!

You can usually buy canned chipotles in adobo sauce at most grocery stores in the latin/mexican isle. You can also buy them herez.

Nutrition