Pineapple Chicken and Rice
Enjoy a tropical twist on dinner with this Pineapple Chicken and Rice – a delightful combination of flavors that brings a taste of the tropics to your table!
Ingredients
- 4 cups chilled cooked white or brown rice
- 1 lb boneless, skinless chicken thighs cut into small pieces
- 3 tablespoons coconut oil split use
- 1 small lime juice
- ½ cup yellow onion diced
- 1 tablespoon honey
- 2 tablespoons soy sauce use gluten-free if necessary
- ¾ cup frozen peas
- ½ cup red bell pepper chopped
- ½ cup green bell pepper chopped
- 1 ½ cups fresh pineapple cut into cubes
- 1 large garlic clove finely minced
- 1 inch fresh ginger grated
- green onions for garnish
- sesame seeds for garnish
Instructions
- Generously season the chicken with salt, then set it aside for 10-15 minutes. Pat the chicken dry with a paper towel to remove excess moisture.
- In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once hot, add the chicken and cook, stirring occasionally, for about 5-7 minutes until fully cooked and no longer pink inside. Remove the chicken and set it aside.
- Add the remaining tablespoon of coconut oil to the skillet. Stir in the chopped onion and cook for 3-4 minutes until softened. Add the garlic, ginger, and chopped bell peppers and sauté for another 2-3 minutes.
- Pour in the soy sauce, scraping up any browned bits from the skillet to incorporate them into the mixture.
- Lower the heat and mix in the chilled rice, honey, and pineapple cubes along with the cooked chicken. Stir and cook for about 5 more minutes until everything is well-heated.
- In the final minutes, stir in the frozen peas and lime juice, allowing the peas to warm through.
- Serve the dish topped with green onions and a sprinkle of sesame seeds for garnish.