Summertime is almost here! I’m sure most of us have prepared our closets accordingly. But have you considered preparing your kitchens, as well? These tropical, summer-inspired recipes will not only remind you of the summertime, but they are quite delicious, as well!

Grilled Tropical Chicken Bowls

These delicious and nutritious chicken bowls will satiate your cravings for tropical food (and for a tropical vacation!).

Ingredients

For The Marinade

Juice of 2 large limes

1 Tbsp Fresh mint, Roughly chopped

1 Tbsp Honey

Pinch of salt

1/2 lb Chicken breast (2 small breasts)

For The Cauliflower Rice:

3 Cup Raw cauliflower, cut into florets

1/2 Tbsp Coconut oil, melted

1/4 Cup Cilantro, roughly chopped

1 Tbsp Fresh mint, tightly packed

2 Tbsp pineapple juice

2 Tbsp Unsweetened Coconut flakes toasted

For The Bowl:

1/2 a White onion, Sliced into rings

4 Pineapple rings

2 Tbsp Roasted macadamia nuts

1/2 An avocado, sliced

Instructions

1. In a medium bowl, combine the lime juice, mint, honey and a pinch of salt. Add the chicken in a cover with the marinade. Cover and refrigerate for at least 2 hours – overnight.
2. Preheat your grill to medium/high and place a grill basket in it.  Toss the cauliflower in the coconut oil.  Once the grill is hot, place the cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10-15 minutes
3. While the cauliflower cooks, grill your chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes a side. Cover the chicken and set aside to let it rest. Additionally, remove your cauliflower from the basket and set it aside for later use.
4. Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
5. In a small food processor, add the cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and “rice like.” Transfer to a bowl and stir in the pineapple juice and coconut flakes.
6. Divide the rice between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
7. Enjoy.

Tropical Salad with Pineapple Vinaigrette

This salad is perfect for those looking for a light and refreshing meal on a summer day. It’s simple to make and very nutritious!

Ingredients

6 slices bacon

¼ cup pineapple juice

3 tablespoons red wine vinegar

¼ cup olive oil

freshly ground black pepper to taste

salt to taste

1 (10 ounce) package chopped romaine lettuce

1 cup diced fresh pineapple

½ cup chopped and toasted macadamia nuts

3 green onions, chopped

¼ cup flaked coconut, toasted

Instructions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
2. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
3. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

5-Ingredient Tropical Smoothie

Not only is this recipe quick and easy to make, it’s vegan and contains no added sugars!

Ingredients

1 orange, peeled and quartered

1 ripe banana, peeled and sliced

1 cup coconut water (or fruit juice)

1 cup frozen mango chunks

1 cup frozen pineapple chunks

Instructions

1. Add all ingredients to a blender, and blend until smooth. 
2. Enjoy! 

Click here to read about 3 Indigenous Food Recipes to Try