Quick Pineapple Chicken
with Cilantro-Lime Rice- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
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.
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.
