Hawaiian Chicken and Pineapple Rice Bowl
A tropical fusion dinner with teriyaki-glazed chicken, sweet pineapple, and colorful vegetables served over coconut rice. This kid-friendly meal brings island flavors to your weeknight table in just 30 minutes.
Time Breakdown
Ingredients (5 servings)
- 1 1/2 poundschicken breastscut into bite-sized pieces
- 1 1/2 cupsjasmine riceuncooked
- 1 can (14 oz)coconut milk
- 1 cupchicken broth
- 1 1/2 cupspineapple chunksfresh or canned, drained
- 1 largered bell pepperdiced
- 1 cupsnap peas
- 1 mediumred oniondiced
- 2 tablespoonsvegetable oil
- 3 clovesgarlic clovesminced
- 1 teaspoonfresh gingergrated
- 1 teaspoonsalt
- 1/4 cupcashewsfor garnish
- 2 stalksgreen onionssliced, for garnish
Instructions
- 1
In a small bowl, whisk together all teriyaki sauce ingredients. Set aside.
2min - 2
In a pot, combine rice, coconut milk, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
15min - 3
Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with remaining salt and cook for 5-6 minutes until golden.
6min - 4
Add red onion, bell pepper, and snap peas to the skillet. Cook for 3 minutes.
3min - 5
Add garlic, ginger, and pineapple chunks. Cook for 1 minute.
1min - 6
Pour teriyaki sauce over everything and cook for 2-3 minutes until sauce thickens and coats everything.
3min - 7
Serve chicken mixture over coconut rice. Garnish with cashews and green onions.
1min
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