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Hawaiian Pineapple Chicken & Veggies with Coconut Rice.

  • ½ cup
    basmati rice
  • ¾ lb
    chicken breasts, boneless skinless
  • ½ small bunch
    cilantro
  • ½ (13.5 fl oz) can
    coconut milk
  • 2 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • 1
    green bell pepper
  • ½
    lemon
  • ½ small
    pineapple
  • 1
    red bell pepper
  • 1 medium
    red onion
  •  
    black pepper
  •  
    brown sugar
  •  
    cornstarch
  •  
    ketchup
  •  
    rice vinegar
  •  
    salt
  •  
    soy sauce
  •  
    Worcestershire sauce
  • 1
    Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • 2
    Wash and dry the fresh produce.
    1 green bell pepper
    1 red bell pepper
    ½ lemon
    ½ small bunch cilantro
    1 (1 inch) piece ginger root
    ½ small pineapple
  • 3
    Peel and mince the garlic. Peel and mince (or grate) the ginger.
    2 cloves garlic
  • 4
    Juice the lemon into a large bowl.
  • 5
    Add garlic, ginger, soy sauce, ketchup, brown sugar, rice vinegar, Worcestershire sauce, black pepper, and cornstarch to the bowl with the lemon juice. Whisk until smooth and set aside.
    1 tbsp soy sauce
    ¼ cup ketchup
    2 tbsp brown sugar
    1 tbsp rice vinegar
    1 tbsp Worcestershire sauce
    ⅛ tsp black pepper
    2 tsp cornstarch
  • 6
    Seed the bell peppers and cut into 1-inch pieces; place in the bowl with the sauce.
  • 7
    Peel and cut the onion into 1-inch pieces; add to the bowl with the bell peppers.
    1 medium red onion
  • 8
    Cut the chicken into bite-sized pieces. Season with salt and pepper.
    ¾ lb chicken breasts, boneless skinless
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 9
    Add the chicken into the large bowl with the sauce and veggies. Toss to combine and spread onto the baking sheet in a single layer; bake for 10 minutes.
  • 10
    Meanwhile, heat a medium saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.
    ½ (13.5 fl oz) can coconut milk
    ⅓ cup water
    ¼ tsp salt
  • 11
    Cut skin off pineapple, core, and cut into bite-sized pieces and set aside. You will need about 2 cups diced.
  • 12
    Once the liquid comes to a boil, stir in the rice, and reduce the heat to low. Cover and cook until the rice is tender and all liquid has been absorbed, about 12 minutes.
    ½ cup basmati rice
  • 13
    Remove chicken from oven and add the pineapple to the mixture. Return to oven and bake for another 10 minutes, until chicken is cooked through.
  • 14
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 15
    To serve, divide the rice between bowls and top with the chicken and veggies. Garnish with cilantro and enjoy!