Recipe

Fusion Burrito Bowl

A fruity, bright burrito bowl with cilantro lime rice, saucy chili-lime chicken, mango pineapple salsa, and a creamy lime drizzle. Weeknight-friendly, loud flavors, zero drama.

By Matt Campbell

•

4.8

A colorful burrito bowl with cilantro lime rice, chili-lime chicken, mango pineapple salsa, black beans, avocado slices, and a drizzle of creamy lime sauce on a wooden table in natural light

Jump to Recipe

This is the burrito bowl I make when I want my dinner to feel like turning the lights on. It is fruity and bright in the best way, with juicy mango and pineapple, lime everywhere (as it should be), and a salty-spicy chicken situation that makes rice feel exciting again.

It is also very forgiving. No perfect knife cuts required. No sacred ingredient list. You can swap the protein, take shortcuts with store-bought salsa, or go full meal-prep mode and stack everything into containers like a boss. The goal is simple: big flavor, crisp edges, cozy carbs, and a sauce you will be tempted to eat with a spoon.

Freshly chopped mango, pineapple, red onion, cilantro, and jalapeno on a cutting board with limes nearby

Why It Works

Sweet meets heat: fruit salsa brings the sunshine, while chili, cumin, and lime keep it grounded and savory.
Texture for days: fluffy rice, creamy avocado, crisp onion, juicy fruit, and browned chicken make every bite feel different.
Fast flavor building: a quick spice rub plus a one-bowl lime crema gets you restaurant energy without restaurant effort.
Meal prep friendly: components hold well, and the bowl stays bright even after a night in the fridge.

Pairs Well With

Storage Tips

Best move: store components separately so the rice stays fluffy and the salsa stays fresh.

Chicken: refrigerate in an airtight container up to 4 days. Reheat in a skillet with a splash of water or broth, or microwave in short bursts so it stays juicy.
Rice: refrigerate up to 4 days. Add a teaspoon of water before reheating to bring it back to life.
Fruit salsa: best within 1 to 2 days for peak freshness. After that it is still tasty but softer and juicier.
Lime crema: refrigerate up to 5 days. Stir before using.
Avocado: slice fresh if you can. If you must store it, press plastic wrap directly on the surface and add extra lime juice.

Meal prep tip: build containers with rice, beans, and chicken. Pack salsa and crema in small containers to add right before eating.

Common Questions

Can I make this vegetarian?

Absolutely. Swap chicken for black beans plus roasted sweet potatoes, or use tofu. Keep the spice mix the same and crank the lime.

What if I do not like cilantro?

Use chopped scallions or parsley in the rice and salsa. Add a little extra lime zest to make up for the lost pop.

Can I use frozen mango or pineapple?

Yes. Thaw completely and drain well, then chop. Frozen fruit releases more liquid, so draining keeps your salsa from turning into soup.

Is the bowl very spicy?

It is more zippy than spicy as written. For more heat, add chipotle in adobo to the crema or keep the jalapeno seeds in the salsa.

What rice works best?

Jasmine or long-grain white rice is easy and fluffy. Brown rice is great too, just budget extra cook time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid (for rice)
Large skillet or grill pan (for chicken)
Cutting board and sharp knife
Mixing bowls (at least 2)
Citrus juicer or fork and strong hands
Measuring spoons

I started making versions of this bowl when I realized my “quick burrito night” was always missing something. It was filling, sure, but it never had that moment where you take a bite and immediately go back in for another just to confirm it is actually that good.

The fix was fruit. Not in a weird dessert way, in a bright, tangy, spicy way. Mango and pineapple with lime and a little jalapeno make everything taste more awake. Now this is the bowl I make when I need dinner to feel like a reset and I want my kitchen to smell like I know what I am doing.

Fusion Burrito Bowl

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

Chili-Lime Chicken

1 1/4 lb boneless, skinless chicken thighs (or breasts), patted dry
1 1/2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
3/4 tsp kosher salt
1/4 tsp black pepper
Zest and juice of 1 lime
1 tsp honey (optional, helps browning and balance)

Cilantro Lime Rice

1 cup long-grain white rice, rinsed
1 3/4 cups water or low-sodium chicken broth
1/2 tsp kosher salt
1 tbsp butter or olive oil
Zest and juice of 1 lime
1/3 cup chopped cilantro

Mango Pineapple Salsa

1 ripe mango, diced
1 1/2 cups diced pineapple (fresh is best)
1/3 cup finely diced red onion
1 jalapeno, seeded and minced (or leave some seeds for more heat)
1/3 cup chopped cilantro
Juice of 1 lime
1/2 tsp kosher salt, plus more to taste

Creamy Lime Drizzle

1/2 cup plain Greek yogurt (or sour cream)
2 tbsp mayonnaise (optional, for extra richness)
Juice of 1/2 lime
1 small garlic clove, grated (or 1/4 tsp garlic powder)
Pinch of salt
1 to 3 tbsp water, to thin

For Serving

1 (15 oz) can black beans, rinsed and warmed
1 cup corn (thawed if frozen), optional
1 to 2 avocados, sliced
Shredded romaine or cabbage (optional, for crunch)
Pickled jalapenos or hot sauce (optional)

Instructions

Cook the rice. In a medium saucepan, combine rinsed rice, water or broth, and salt. Bring to a boil, cover, and reduce to low. Cook 15 minutes, then turn off the heat and rest 5 minutes. Fluff, then stir in butter or oil, lime zest and juice, and cilantro. Cover to keep warm.
Mix the salsa. In a bowl, combine mango, pineapple, red onion, jalapeno, cilantro, lime juice, and salt. Taste and adjust with more salt or lime. Let it hang out while you cook the chicken so the flavors wake up.
Make the creamy lime drizzle. In a small bowl, whisk Greek yogurt, mayo (if using), lime juice, garlic, and a pinch of salt. Add water 1 tablespoon at a time until it is drizzle-able. Taste. If it needs something, it is usually salt or more lime.
Season the chicken. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, salt, pepper, lime zest and juice, and honey (if using). Give it 5 minutes while your skillet heats, or up to 30 minutes if you are planning ahead.
Cook the chicken. Heat a large skillet over medium-high. Add a small splash of oil if your pan is dry. Cook chicken 5 to 7 minutes per side (thickness matters), until browned and cooked through to 165°F. Rest 5 minutes, then slice or chop.
Warm the beans and corn. Warm black beans in the microwave or a small saucepan with a splash of water and a pinch of salt. If using corn, char it quickly in the chicken skillet for crisp edges, about 3 to 5 minutes.
Build your bowls. Start with cilantro lime rice, then add chicken, black beans, corn, and a big scoop of mango pineapple salsa. Add avocado and crunchy greens if using. Finish with the creamy lime drizzle.
Final move: taste and tweak. Add a pinch of salt, another squeeze of lime, or hot sauce. This bowl loves a last-second adjustment.

A skillet with sliced chili-lime chicken resting after cooking with a lime cut in half nearby

Nutrition information is estimated.

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