Description
Indulge in the delicious flavors of our Sweet and Spicy Pineapple Chicken Rice Bowl recipe. Learn how to create this mouthwatering dish at home today!
Ingredients
- INGREDIENTS:
- 1 Cup (240 ml) Pineapple Diced Save the Outside to make bowls
- 2 Chicken Breasts Diced
- 1 1/2 Cup (360 ml) Bell Pepper Diced
- 4 Garlic Cloves Minced
- 2-3 Tbsp (38 ml) Cornstarch
- 1-2 Tbsp (23 ml) Seasoning Salt or Lawry’s
- 1 Pack of Ready or Instant Brown Rice or 1- 1 1/2 Cup (360 ml) s of Brown Rice
- 1/2 Cup (120 ml) Sweet Chili Sauce
- 1/4 Cup (60 ml) Sriracha (reduce if too spicy)
- Juice of 2 Limes
- 1/4 Cup (60 ml) Cilantro
Instructions
- Slice the pineapple in half down the middle. Hollow out the center, reserving the pineapple shell for serving. Remove and keep the edible pineapple pieces. Set them aside.
- Dice the bell pepper and set it aside for later.
- Cut the chicken into small pieces. In a large mixing bowl, combine the chicken, minced garlic, cornstarch, and seasoning salt, then mix thoroughly.
- Heat a skillet over high flame and cook the chicken until it turns golden and is fully done. Take it out of the pan and set it aside.
- Into the same heated skillet, add the diced bell pepper, pineapple, and brown rice, and reduce the heat to medium.
- Let the vegetables and rice cook down. Then, return the chicken to the skillet and pour in the lime juice.
- Stir in the sweet chili sauce and sriracha, mixing everything well. Add a sprinkle of cilantro.
- Once the dish is ready, serve it in the pineapple shell, garnishing with extra cilantro and a bit of lime zest.
Notes
- Marinate chicken in cornstarch and seasoning salt for 30 minutes for enhanced flavor and tenderness.
- Opt for brown rice over instant rice for a healthier choice with added fiber and nutrients.
- Adjust sriracha amount to your taste preference, starting with a small amount and adding more if desired.
