Chicken Pineapple Stir-fry with Coconut Rice
What I love about this is that both the stir-fry and the rice use some of each of the coconut milk and the juice from the canned pineapple.
Servings - 4 servings
Ingredients
- 1 Tbsp olive oil
- 1 lb. boneless skinless chicken thighs cut into small chunks
- 1 tsp 1 tsp garlic powder
- 15 oz. can pineapple chunks in 100% juice juices reserved
- 1 red bell pepper seeded and diced
- 3 Tbsp lime juice
- 1 Tbsp cornstarch
- 1 tsp 1 tsp ground ginger
- 15 oz. can light coconut milk divided
- salt and pepper
- 2 cups white or brown rice
- chopped cilantro garnish
Instructions
- To make the rice, use 1 cup of the coconut milk & about 1/3 cup of the pineapple juices plus enough water to make a 2 1/4 cup liquid to 1 cup dry rice. I made 2 cups of brown rice, so added about 3 cups of water for a total of 4 1/2 cups of liquid. Cook as directed on the package... you'll need about an hour for brown rice or 20 minutes for white rice.
- To make the stir-fry, add the oil to a skillet and turn on high heat and then add the chicken and sear and toss the chicken in the hot oil. Season with the garlic powder, salt and pepper. Once the chicken has mostly cooked through, stir in the well drained pineapple and red bell pepper.
- While those are cooking together, quickly stir together the sauce for the chicken stir-fry. Whisk together 1/2 cup of pineapple juice, the lime juice, ground ginger and about 1/3 cup coconut milk. Pour the sauce into the chicken stir-fry mixture and let simmer over medium low heat for up to 10 minutes. If you plan to simmer it longer, remove from heat and then reheat when ready to serve.
- Serve the Chicken Pineapple Stir-fry over Coconut Rice with chopped cilantro garnish.