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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May contain traces of: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 unit(s)
Chicken Broth Concentrate
95 g
Pineapple
1 unit(s)
Sweet Bell Pepper
30 g
Ginger
9 g
Cornstarch
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
