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Hawaiian-Style Pineapple Chicken
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Hawaiian-Style Pineapple Chicken

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.

Allergens:
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

¾ cup

Jasmine Rice

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Chicken Broth Concentrate

95 g

Pineapple

160 g

Sweet Bell Pepper

30 g

Ginger

1 tbsp

Cornstarch

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber3 g
Protein45 g
Cholesterol124 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

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.

Prep
2

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).

Cook chicken
3

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.

Cook peppers and pineapple
4

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.

Make sauce
5

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.

Finish and serve
6

Fluff rice with a fork. Divide rice between bowls. Top with Hawaiian-style pineapple chicken, sauce and veggies.