Tropical Pineapple Chicken Rice Bowl
Tropical Pineapple Chicken Rice Bowl
ingredients
- 2 cups diced chicken breast
- 1 cup cooked brown rice
- 8 oz. pineapple chunks, drained
- 1 cup diced carrots
- 1 cup thawed frozen green peas
- 2 shallots, finely chopped
- 1 cup sliced fresh mushrooms
- 1 cup vegetable broth
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 teaspoons ginger paste or 1 tablespoon grated fresh ginger
- 2 eggs
- Salt and pepper to taste
- Optional: Sliced green onions for garnish
steps
- 1.
Preheat a grill pan over medium-high heat. Grill the drained pineapple chunks for 2-3 minutes on each side until slightly charred. Set aside.
- 2.
Heat vegetable oil in a large skillet over medium heat. Brown and fully cook the diced chicken. Remove from skillet and set aside.
- 3.
In the same skillet, sauté the shallots, garlic, and ginger until fragrant. Add carrots and mushrooms, cooking until slightly softened.
- 4.
Push the veggies to one side and scramble the eggs in the open space until cooked through.
- 5.
Add cooked brown rice, chicken, thawed peas, and grilled pineapple to the skillet. Stir well.
- 6.
Pour in vegetable broth and soy sauce. Mix and bring to a simmer. Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.
- 7.
Serve the Tropical Pineapple Chicken Rice Bowl hot, garnished with sliced green onions if desired.