Sweet, smoky, and sizzling with island flavor, these Caribbean Chicken Bowls With Grilled Plantains are a vibrant tropical twist on dinner.
Maybe it’s the way all the delicious elements come together—harmoniously layered, balanced, and beautiful. Or maybe it’s the instant satisfaction of digging into a colorful, flavor-packed dish that feels just as good to eat as it looks. Whatever it is, this Caribbean chicken bowl falls squarely into the crave-it-again-tomorrow category.
Inspired by the warm, bold flavors of Caribbean cuisine, this dish hits the sweet spot—literally—with juicy grilled plantains, spice-rubbed chicken, and a drizzle of honey. The coconut-cilantro cauliflower “rice” brings freshness and just a hint of richness, while mashed avocado adds creamy contrast to the charred edges of grilled ingredients. From street food stalls in Havana to home kitchens around the world, the combination of grilled plantains and seasoned proteins has long been beloved, and this recipe celebrates those roots with a healthy, modern twist.
While each component is simple enough on its own, the magic really happens when everything comes together in the bowl. Think sweet and smoky, spicy, and creamy all in one bite. It’s the kind of meal that keeps you going back for just one more forkful.
Are Caribbean Chicken Bowls With Grilled Plantains Healthy?
Yes, this bowl is a healthy option and a good choice for those following a gluten-free, dairy-free, or Paleo eating style. The grilled chicken offers lean protein, while avocado adds filling healthy fats and fiber. Switching out traditional white rice for cauliflower rice keeps the carb count lower. And while plantains contain some sugars and are higher in carbs, they’re also a good source of potassium.
Why Plantains Deserve The Spotlight
Grilled plantains are a star ingredient in many Caribbean, Central American, and Latin American cuisines, where they have been a staple food for centuries. Originating from Africa, plantains were brought to the Americas during the transatlantic trade and quickly became beloved for their versatility and hearty nature. Unlike their sweeter banana cousins, plantains are starchy and can be enjoyed at various stages of ripeness—from green and savory to ripe and sweet.
In Caribbean and Latin American cooking, plantains are often fried, baked, or roasted to highlight their natural sweetness and create a perfect balance against bold, savory, and spicy dishes. Their caramelized edges and tender interior add rich texture and flavor that complement fiery seasonings and smoky grilled meats. They bring not only flavor and texture but also a comforting connection to culinary traditions.
How Do I Store Leftovers?
Store any leftover components in separate airtight containers in the fridge. The chicken, cauliflower rice, and grilled plantains will keep for up to 3 days. Avocado is best added fresh when serving.
Serving Suggestions
Serve these bowls with a light citrusy drink, like Limeade or a Coconut Blueberry Mojito, to echo the tropical notes. A side of Easy Fresh Mango Salsa or Grilled Pineapple Mango Salsa With Corn would complement the bowl beautifully.
If you’re a fan of plantain-forward recipes, you’ll also love Air-Fryer Plantains, Alcapurrias, and Baked Plantain Chips.
Recipe
Ingredients
For The Bowls:
- 2 tablespoons unsweetened coconut flakes
- 2 cups cauliflower florets
- 3 teaspoons coconut oil melted, divided
- ½ large ripe green plantain very thinly sliced
- 3 teaspoons coconut sugar
- ¼ cup cilantro roughly chopped
- 1 large avocado mashed
- 1 tablespoon honey
For The Chicken:
- 3 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 2 teaspoons coconut sugar
- Sea salt and pepper
- 8 ounces chicken breast
Instructions
- Preheat your oven to 350°F and spread the coconut flakes on a small baking sheet. Bake until golden brown, 2-3 minutes. Watch closely as coconut can burn quickly.
- Place a grill basket on your grill and preheat to medium heat. (I do this while I prep the ingredients.)
- Place the cauliflower in a medium bowl and toss with 2 teaspoons of coconut oil. Season with salt and pepper and place in the preheated grill basket. Grill until tender with some charred spots, stirring occasionally, about 10-15 minutes. Remove the cauliflower from the grill and cover to keep warm.
- Place the plantain slices on a plate in a single layer and brush them with half the remaining coconut oil (about ½ teaspoon), then sprinkle with half the coconut sugar (about 1½ teaspoons). Flip gently and repeat on the other side. Set aside.
- In a small bowl, combine the cumin, cayenne pepper, 2 teaspoons coconut sugar, and a pinch of salt and pepper. Pat the chicken dry with paper towels, then rub the spice blend all over the chicken.
- Grill the chicken until no longer pink inside, about 4-5 minutes per side, flipping once. Transfer to a plate and cover to keep warm. Let rest for 5 minutes.
- While the chicken rests, place the plantain slices in the grill basket in a single layer (you may need to work in batches). Immediately flip in the order that you put them on, then remove them in the same order. You want them a little bit crispy and charred, and they cook almost instantly! Place on a plate and cover to keep warm.
- Place the cauliflower and cilantro into a small food processor and pulse until broken down and a rice-like texture is achieved. Stir in the toasted coconut flakes.
- Divide the cauliflower rice between two bowls, followed by the plantains, mashed avocado, and grilled chicken.
- Drizzle the bowls with honey (½ tablespoon per bowl) and DEVOUR.
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