Name: Hawaiian Pineapple Chicken & Veggies with Coconut Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1.02 kg chicken breasts, boneless skinless; 1 ½ small bunches cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 green bell peppers; 1 ½ lemons; 1 ½ small pineapples; 3 red bell peppers; 3 medium red onions; black pepper; brown sugar; cornstarch; ketchup; rice vinegar; salt; soy sauce; Worcestershire sauce

Hawaiian Pineapple Chicken & Veggies with Coconut RiceHawaiian Pineapple Chicken & Veggies with Coconut Rice — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1.02 kg chicken breasts, boneless skinless

1 ½ small bunches cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 green bell peppers

1 ½ lemons

1 ½ small pineapples

3 red bell peppers

3 medium red onions

black pepper

brown sugar

cornstarch

ketchup

rice vinegar

salt

soy sauce

Worcestershire sauce

Instructions

Preheat oven to 190°C (375°F). Line three large baking sheets with parchment paper.

Wash and dry the fresh produce.

Peel and mince the garlic. Peel and mince (or grate) the ginger.

Juice the lemons into a large bowl.

Add garlic, ginger, soy sauce, ketchup, brown sugar, rice vinegar, Worcestershire sauce, black pepper, and cornstarch to the bowl with the lemon juice. Whisk until smooth and set aside.

Seed the bell peppers and cut into 1-inch pieces; place in the bowl with the sauce.

Peel and cut the onions into 1-inch pieces; add to the bowl with the bell peppers.

Cut the chicken into bite-sized pieces. Season with salt and pepper.

Add the chicken into the large bowl with the sauce and veggies. Toss to combine and spread onto the baking sheets in a single layer; bake for 10 minutes.

Meanwhile, heat a large saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.

Cut skin off pineapples, core, and cut into bite-sized pieces and set aside. You will need about 6 cups diced.

Once the liquid comes to a boil, stir in the rice, and reduce the heat to low. Cover and cook until the rice is tender and all liquid has been absorbed, about 12 minutes.

Remove chicken from oven and add the pineapple to the mixture. Return to oven and bake for another 10 minutes, until chicken is cooked through.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

To serve, divide the rice between bowls and top with the chicken and veggies. Garnish with cilantro and enjoy!

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