Tropical Pineapple Chicken
with Bell Pepper over Ginger Rice
Let’s get tropical! This recipe has warm and sunny flavors that will brighten up dinnertime. White meat chicken gets stir-fried with pineapple, bell pepper, garlic, and spices until it turns into a jubilant mix of savory and sweet. Even the rice is festive, with some ginger and scallions added in for a little extra somethin’ somethin’. And just to make sure that there’s no shortage of fun, we’re even throwing in some coconut-coated cashews and a zesty sour cream for garnish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 thumb
Ginger
1 unit
Bell Pepper
1 unit
Red Onion
2 unit
Scallions
¼ ounce
Cilantro
20 ounce
Chicken Cutlets
1 cup
Jasmine Rice
1 teaspoon
White Pepper
1 teaspoon
Ground Coriander
4 ounce
Pineapple
1 unit
Lime
4 tablespoon
Sour Cream
(Contains Milk)
1 ounce
Coconut Crunch Cashews
(Contains Tree Nuts)
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Grate garlic. Peel and grate ginger. Core, seed, then thinly slice bell pepper. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating greens and whites. Chop cilantro. Cut chicken into thin strips.
Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites and ginger. Cook until fragrant, about 30 seconds. Stir in rice, then add 1 ⅔ cups water and a big pinch of salt. Cover and bring to a boil, then lower heat and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered off heat.
Heat a large drizzle of oil in a large pan over medium-high heat. Season chicken with salt and ½ tsp white pepper (we’ll use the rest later). Add to pan and cook, tossing occasionally, until browned and cooked through, 6-8 minutes. Transfer to a plate and set aside.
Add bell pepper, onion, garlic, coriander, salt, and remaining white pepper to same pan over medium-high heat. Cook, tossing occasionally, until veggies are softened, about 5 minutes. Return chicken to pan, then add pineapple and its juice. Stir to combine and remove pan from heat.
Zest lime, then cut in half. Squeeze juice into a small bowl. Stir in sour cream, lime zest, and a pinch of salt. Roughly chop cashews. Stir 1 TBSP butter and scallion greens into rice. Season with salt.
Divide rice between bowls and top with chicken, veggies, and juices. Drizzle with crema. Garnish with cilantro and cashews.
