Pineapple Chicken & Rice
- Jul 20, 2017
Serves:
2 For Rice - Use Organic:
- 1 cup jasmine rice
- 1 cup light coconut milk
- 1 cup chicken broth
- 1 cup chopped pineapple
- 1 Tablespoon Garden of Life Coconut Oil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ cup chopped cilantro
For Chicken - Use Organic:
- 1 ½ lb. chicken breast cut into bite sized chunks - salted and peppered
- ¼ cup coconut aminos
- 3 Tablespoons coconut palm sugar
- 2 ½ Tablespoons rice wine vinegar
- 2 Tablespoons chopped scallions
- 1 Tablespoon chopped ginger root
- 1 Tablespoon Garden of Life Coconut Oil
- 1 Tablespoon sesame oil
- 2 garlic cloves - finely chopped
- dash of red pepper flakes
Directions:
- To make rice, bring coconut milk, broth, coconut oil, pineapple, salt and pepper to a boil and then add rice.
- Reduce to a simmer and let cook for about 15 minutes.
- Fluff with fork and add in cilantro.
- To make chicken, add oils and coconut aminos to skillet or wok, then add chicken and cook until the chicken is bone white.
- Add all other ingredients and cook for another 5 minutes.
- Serve rice with chicken.
- Option: Serve in an opened pineapple, cut lengthwise.
