What's more fun than the kind of food that can be served inside other kinds of food.
Pineapple is one of my favourite fruits in the summer. It reminds me of the beaches in the Dominican Republic just laying around soaking up the sun and enjoy endless amounts of fresh fruit and Pina coladas.
Tonight I decided to bring some of that tropical fruit flavour to our dinner table. This recipe is super easy and ready to serve in less than 30 minutes!
You'll start by cooking your rice. Add white rice and chicken broth to a pot and bring to a boil. Once boiling cover with a lid and lower heat, allow rice to simmer until it soaks up all the chicken broth. Finish the rice off with a squirt of lime juice, parsley, black pepper and chipotle salt. Set aside.
Cut your chicken thighs in to bite size pieces and add to a pan with red and orange sweet peppers. Allow them to cook for about 4-5 minutes. Here you will add your hibachi sauce, brown sugar and honey. Bring sauce to a boil then let it simmer with the chicken for about 12 minutes.
While chicken is simmering cut your pineapple in half and spoon out the insides. Chop your pineapple chunks in to bite side pieces and add them to your chicken mixture. Allow to simmer for another 2-3 minutes allowing the sauce to absorb the juices from the pineapple.
Divide your chicken in to your hallowed out pineapple bowls and add a scoop of rice on the side. Top with sesame seeds and green green onion and enjoy!
Recipe
Pineapple Chicken And Rice Bowl
2 Servings 10 Minutes Prep 25 Minutes Total
472 Calories
Ingredients
1 Pineapple
1 Cup Rice
2 Cup Chicken Broth
1/2 Lime
1 tsp chipotle salt
1/2 tsp pepper
1 tbsp Fresh Parsley
3 Boneless Chicken Thighs
3/4 Cup Hibachi Sauce
1/4 Cup Brown Sugar
1/4 Cup Honey
2 Sweet Peppers
2 Tbsp Green Onion
1 tsp Sesame Seeds
Directions
Add rice and chicken broth to a pot over high heat and bring to a boil. Once boiling lower to a simmer and cover with lid until rice absorbs chicken broth. Once fully cooked add chipotle sauce, pepper, lime juice and parsley. Set aside.
Cut chicken thighs in to bite size pieces and add to pan over medium high heat with chopped sweet peppers. Cook for 5 minutes stirring occasionally.
Add hibachi sauce, honey and brown sugar to pan with chicken and stir until combined. Let sauce boil then lower heat and allow to simmer for 12 minutes.
While chicken is cooking in sauce scoop out the pineapple to create a bowl shape. Take pineapple chunks and cut in to bite size pieces.
Add pineapple chunks to pan with chicken and cook for another 2 minutes.
Once chicken has finished cooking divide it between the two pineapple bowls.
Place a big scoop of rice next to the chicken and finish with sesame seeds and green onion. Enjoy!
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