Quick Pineapple Chicken
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrine de poulet en dés
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Coupe d'ananas en cubes
1 pièce(s)
Oignon rouge
1 pièce(s)
Lime
7 g
Coriandre
2 cs
Cassonade
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
1 pièce(s)
Piment fort
6 g
Mélange d'épices des Caraïbes
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya)
Ustensiles
Instructions
- 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.
