Tropical Chicken Bowls

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These tropical chicken bowls with cilantro lime rice are the bright and fresh summer meal you’ve been looking for! Made with our crockpot pina colada chicken, the flavors will transport you to a tropical island as soon as you take one bite.

What This Recipe Entails

These tropical chicken bowls are made with our crockpot pina colada chicken, so you’ll need to make sure to prep this in advance. It takes about 4 hours to cook. Otherwise, it’ll take about 20 minutes to steam the rice, and you can prepare the remaining ingredients while everything else cooks.

• Prep time: 5 minutes
• Cook time: 4 hours 15 minutes

If you’re using leftover crockpot chicken, these bowls will come together in just the 20 minutes it takes to cook the rice!

Tropical Chicken Bowl Ingredients

We love to throw together these tropical chicken bowls after making our crockpot pina colada chicken. Once you have the chicken prepared, all you need is a few simple ingredients:

• Cilantro lime rice
• Crockpot pina colada chicken
• Mango
• Avocado
• Tajin
• Fresh cilantro

The pineapple coconut flavored chicken tastes so good with zesty cilantro lime rice, fresh mango, and creamy avocado. Sprinkling some Tajin over everything amps up these flavors and adds just a bit of heat if you like your food spicy!

If you don’t want to make our pina colada chicken, you can easily swap it with your favorite pineapple chicken or other tropical chicken recipe.

How To Make Tropical Chicken Bowls

It’s super easy to throw together a tropical chicken bowl with our crockpot pina colada chicken and rice! Here’s how to make this recipe:

1. First, make the crockpot pina colada chicken ahead of time as it takes about 4 hours to cook.
2. Next, prepare the cilantro lime rice. Steam white rice for about 20 minutes, or until all the water has been absorbed and the rice is fluffy. Then fluff the rice and stir in chopped cilantro and lime juice.
3. In the meantime, cube the mango and avocado. Optionally chop extra cilantro for garnishing.
4. Finally, assemble the tropical chicken bowls. Plate 1 to 2 scoops of rice and top with chicken, mango, and avocado. Sprinkle generously with Tajin, then garnish with cilantro. Serve immediately.

That’s all there is to it!

This recipe is even easier if you’ve already prepared the crockpot chicken a day or two in advance. Simply reheat single servings of the chicken in the microwave for about 1 minute, stirring halfway through, before adding it to your bowl.

Meal Prep Tips

You can easily make a big batch of the crockpot pina colada chicken and cilantro lime rice ahead of time, and then reheat throughout the week for easy lunches. You can also cut up a few mangoes at the beginning of the week and store in the fridge for 3 to 4 days so it’s easy to throw in your tropical chicken bowl. 

For the avocado, we recommend slicing it fresh each time you want to make a tropical chicken bowl. You can store sliced avocado in the fridge for about 1 to 2 days, but it will brown and not taste as fresh.

If you like to use pre-portioned meal prep containers, you can store the chicken and rice together in the same container. Simply reheat in the microwave for about 1 minute per serving, stirring halfway through, before adding mango, avocado, Tajin, and cilantro.

Serving Suggestions

Tropical chicken bowls are the perfect summer meal when you’re craving something bright and fresh! Serve them on their own, or with a side of chips and salsa.

It’s easy to scale this recipe and feed a crowd, so it’s perfect for summer entertaining. Make a big batch of the crockpot chicken and rice, then slice up the mango and avocado and let everyone assemble their own tropical chicken bowls for lunch or dinner!

Storing and Reheating Leftovers

We recommend storing leftover ingredients for these tropical chicken bowls in separate airtight containers in the fridge. The chicken and rice will stay good for up to 5 days, while fresh mango cubes should stay good for about 3 to 4 days. Sliced avocado can be kept in the fridge for 1 to 2 days, but note that it may brown.

Reheat chicken and rice in the microwave for about 1 to 2 minutes per serving, stirring halfway through.