Chicken Pineapple Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ tablespoons light soy sauce
02 -
3 cups fresh pineapple chunks
03 -
3 eggs
04 -
1 medium size carrot, chopped
05 -
2 green onions, thinly sliced
06 -
1 pound chicken breast
07 -
3 tablespoons oil, divided
08 -
A pinch of lime juice (optional)
09 -
Salt and pepper to taste
10 -
2 cloves garlic, minced
11 -
5 cups cooked rice
12 -
1 cup frozen peas
13 -
⅔ cup chopped onions
# Instructions:
01 -
Dice the pineapple, slice the chicken into small chunks, and get everything else chopped or measured.
02 -
Heat some oil in a pan on medium-high, toss in the chicken pieces, and cook until they're no longer pink (around 3-4 minutes). Move them out of the pan.
03 -
Sauté the garlic and chopped onions till they smell amazing. Mix in the carrots and peas, stirring till they soften up.
04 -
Nudge the veggies over to one side. Pour in the leftover oil and quickly scramble the eggs till they're just cooked.
05 -
Add the chilled rice, green onions, and cooked chicken into the pan. Stir it all around and season with soy sauce, salt, and pepper.
06 -
Toss in the pineapple chunks and stir everything for another 1-2 minutes to warm them up.
07 -
If you want to be fancy, put it in a hollowed-out pineapple and maybe squeeze some lime on top.
# Notes:
01 -
Cold, older rice works the best for this
02 -
Can be served in a pineapple hollowed out
03 -
Perfect way to use up leftover rice