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pineapple brown Basmati rice chicken breast tenderloins smalls carrots onion red bell pepper eggs chili peppers cayenne pepper sriracha sauce olive oil
Viewed: 53 - Published at: 4 years agoIngredients
- 1 pineapple ripe
- 1 cup brown basmati rice
- 5 chicken breast tenderloins smalls, cut into small pieces
- 2 carrots chopped
- 1/2 onion chopped
- 3/4 red bell pepper chopped
- 3 eggs I used fake eggs
- 2 Thai chili peppers smalls
- cayenne pepper
- Sriracha sauce
- olive oil
Method
- Carefully cut the pineapple in half length wise. With a smaller knife cut out a rectangular bowl in the two pineapple halves. Using a spoon, scoop out the pineapple flesh and juice leaving a 1 inch border around the pineapple. Save all the juice and pineapple chunks in a bowl and set aside. Place pineapple halves upside down on a rack to drain.
- Begin cooking the basmati brown rice according to instructions on the box.
- Heat olive oil in a skillet over medium high heat. Add chicken and sprinkle with cayenne pepper, cook chicken completely, set aside
- Add some more olive oil to the pan and saute the carrots, onions and bell peppers.
- In a separate pan scramble the eggs.
- Add chicken to the vegetables and add the rice and eggs and Thai chilies. Add the pineapple chunks and saute all together. Add the rice, some of the pineapple juice and a lot of Sriracha sauce. Gently mix until all the ingredients are combined and the Sriracha sauce is evenly distributed. Scoop mixture into the pineapple bowls and begin your feast!
