Hawaiian-Style Pineapple Chicken
with Sweet Peppers and Jasmine Rice
This dish is inspired by the East-meets-West cuisine of Hawaii! Tender chicken is stir-fried with peppers and pineapple then tossed with teriyaki sauce. It's oh-so-sticky and sure to be a new fave.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
Chicken Broth Concentrate
Sweet Bell Pepper
Not included in your delivery
Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut pineapple into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).
Pat chicken dry with paper towels. Cut tenders in half, if large, then season with salt and pepper. Add cornstarch to a zip-top bag. Add chicken to the bag, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**Transfer to a plate.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then peppers. Reduce heat to medium. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper. Add ginger and pineapple. Cook, stirring constantly, until fragrant, 1 min.
Add chicken, teriyaki sauce, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with peppers and pineapple. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork. Divide rice between bowls. Top with Hawaiian-style pineapple chicken, sauce and veggies.