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Hawaiian Pineapple Chicken & Veggies with Coconut Rice.

  • 1 cup
    basmati rice
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 2
    green bell peppers
  • 1
    lemon
  • 1 small
    pineapple
  • 2
    red bell peppers
  • 2 medium
    red onions
  •  
    black pepper
  •  
    brown sugar
  •  
    cornstarch
  •  
    ketchup
  •  
    rice vinegar
  •  
    salt
  •  
    soy sauce
  •  
    Worcestershire sauce
  • 1
    Preheat oven to 375°F. Line two large baking sheets with parchment paper.
  • 2
    Wash and dry the fresh produce.
    2 (1 inch) pieces ginger root
    1 lemon
    2 green bell peppers
    2 red bell peppers
    1 small bunch cilantro
    1 small pineapple
  • 3
    Peel and mince the garlic. Peel and mince (or grate) the ginger.
    4 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.
    2 tbsp soy sauce
    ½ cup ketchup
    ¼ cup brown sugar
    2 tbsp rice vinegar
    2 tbsp Worcestershire sauce
    ¼ tsp black pepper
    4 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 onions into 1-inch pieces; add to the bowl with the bell peppers.
    2 medium red onions
  • 8
    Cut the chicken into bite-sized pieces. Season with salt and pepper.
    1 ½ lb chicken breasts, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Add the chicken into the large bowl with the sauce and veggies. Toss to combine and spread onto the baking sheets 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.
    1 (13.5 fl oz) can coconut milk
    ⅔ cup water
    ½ 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.
    1 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!