Pineapple Chicken & Rice

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:

  1. To make rice, bring coconut milk, broth, coconut oil, pineapple, salt and pepper to a boil and then add rice.
  2. Reduce to a simmer and let cook for about 15 minutes.
  3. Fluff with fork and add in cilantro.
  4. To make chicken, add oils and coconut aminos to skillet or wok, then add chicken and cook until the chicken is bone white.
  5. Add all other ingredients and cook for another 5 minutes.
  6. Serve rice with chicken.
  7. Option: Serve in an opened pineapple, cut lengthwise.

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