Whole 30 Whole30 Pineapple-Jalapeño Chili Lime Fish Bowls
These vibrant bowls are a full-on flavor experience — smoky, cumin-spiced fish seared to a golden crust, piled over fluffy cauliflower rice and finished with a bright pineapple-jalapeño salsa that brings just the right amount of heat and sweetness. Every single ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required. The cauliflower rice base keeps things grain-free without feeling like a compromise, especially once it's crisped up in avocado oil and soaking up all those citrusy juices. Fresh pineapple, lime, red onion, and cilantro come together in minutes while the fish cooks, making this a genuinely weeknight-friendly dinner that still feels special. Creamy sliced avocado on top rounds out the bowl with richness and healthy fat, hitting that satisfying note that can sometimes be hard to find when you're eating this way. It serves four, so it's great for the whole family or for meal-prepping lunches that actually hold up.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or mahi-mahi fillets (about 4 portions)
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 lime, zested and juiced
- 2 tbsp avocado oil
For the pineapple-jalapeño salsa
- 2 cups fresh pineapple, cut into ¼-inch dice
- 1 jalapeño, seeded and finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, juiced
- ¼ tsp fine sea salt
For the cauliflower rice
- 1 bag (12 oz) frozen riced cauliflower
- 1 tbsp avocado oil
- ¼ tsp fine sea salt
For serving
- 2 ripe avocados, sliced
- 1 lime, cut into wedges
- pinch of red pepper flakes (optional)
Instructions
- 1
Make the salsa: combine the diced pineapple, jalapeño, red onion, cilantro, lime juice, and salt in a medium mixing bowl. Toss to combine and set aside at room temperature while you prepare the rest of the dish.
- 2
Season the fish: in a small bowl, stir together the chili powder, cumin, smoked paprika, salt, pepper, and lime zest. Rub the spice mixture evenly over both sides of each fillet, then drizzle the lime juice over the top.
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