For The Pineapple Salsa:

1. Add salsa ingredients into a bowl, stirring to combine.

For The Rice:

1. Add lime juice and cilantro to rice; stir.

For The Steak:

1. Heat grill (or cast-iron skillet) to medium-high heat.
2. Place steak on grill, flipping after 4 minutes then cook another 2-3 minutes.
3. Transfer to a cutting board, cover with foil and let rest for 5 minutes. Then slice thinly.

For The Steak Taco Bowls:

1. Evenly divide ingredients into bowls: rice, salsa, steak; then add toppings.
2. Enjoy!

• PINEAPPLE SALSA:

• 1 pineapple, cut into bite-sized chunks

• 1 small red onion, diced

• 1 jalapeno, seeded and finely diced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• CAULIFLOWER RICE:

• 10 oz package frozen cauliflower rice, cooked

• ½ lime, juiced

• 2 tbsp fresh cilantro, chopped

• STEAK:

• 2 lb. ribeye steak

• Salt and pepper

• TOPPINGS:

• Good Foods Chunky Guacamole

• Jalapeno, sliced

• Radish, sliced

• Fresh cilantro

• Salt and pepper to taste