Pineapple Chicken Bowls
with Cilantro-Lime Rice
This lively dish features jerk-seasoned chicken and pineapple, stir-fried with hot peppers and red onion in a sweet chili-garlic sauce that balances heat with sweetness. Served over zesty lime rice, it’s a tropical-inspired meal packed with vibrant flavours and a touch of spice.
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
340 g
Chicken Breast, Diced
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Red Onion
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Brown Sugar
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
1 unit(s)
Hot Pepper
6 g
Caribbean Spice Blend
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 -15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/2 inch pieces.
- Drain pineapple. HEY HANNAH, PLEASE SAVE PINEAPPLE JUICE AND POTENTIALLY USE IN STEP 4.
- Roughly chop cilantro.
- Zest, then juice half the lime (whole lime for 4 portions). Cut any remaining lime into wedges.
- Core, then cut hot green pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot green peppers!)
- Meanwhile, pat chicken dry with paper towels. Season with pepper, garlic salt and half the Jerk Spice Blend. Then toss to coat.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Transfer to a plate and cover to keep warm.
- Carefully wipe out pan.
- HEY HANNAH, FOLD OFF WATER HERE AND CONFIRM IF PINEAPPLE JUICE OR WATER IS NEEDED, THANKS <3
- To a small bowl, add chili-garlic sauce, brown sugar, lime juice and 2 tbsp (4 tbsp water). Stir to combine.
- Heat the same pan (from Step 3) over medium-high, add 1 tbsp (2 tbsp) onion, hot peppers and remamining Jerk-Blend Spice Blend. Cook for 3-4 min, stirring often, until tender.
- Add chicken, pineapple and chii-sauce mixture to the pan with the veggies.
- Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **
- To the pot with the rice, add lime zest and season with salt, then fluff rice with a fork.
- Divide rice between bowls. Top with pineapple chicken.
- Squeeze a lime wedge over top, if desired.
