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Categories:
skinless butter red onion garlic pineapple white rice fresh cilantro sweet teriyaki sauce soy sauce white sugar salt
Viewed: 16 - Published at: 9 years agoIngredients
- 1 large skinless, boneless chicken breast, ground
- 1/4 cup butter, divided
- 1 red onion, chopped
- 1 tablespoon garlic, minced
- 1/2 cup roughly chopped pineapple, drained and juice reserved
- 4 cups cooked white rice, or more to taste
- 1/2 cup chopped fresh cilantro, divided
- 1/4 cup sweet and sour sauce
- 3 tablespoons teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- salt and ground black pepper to taste
Method
- Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
- Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.
