| Prep Time | 5 minutes |
| Servings |
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Ingredients
- Red peppers
- olive oil
- salt
- pepper
- Pineapple sliced and grilled on the BBQ or grillpan
- B&W coconut quinoa See recipe below
- Hawaiian Chicken See recipe below
- Reserved chicken marinade
- avocado sliced
- red onion diced
- Blood red oranges sliced into quarters
- scallions sliced
Ingredients
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Instructions
- Cut the red pepper into chunks. Toss with olive oil, salt and pepper. Roast at 400 F until skin starts to blister. Turn the oven to broil and broil for 2 minutes, just until crispy.
- It's time to make our bowls! Place quinoa at the bottom of the bowl. Layer sliced chicken, peppers, pineapples, avocado, scallions, red onions and blood red oranges.
- Drizzle with leftover marinade that we had put aside. Enjoy!
