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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
