If you are looking for a meal that is bursting with flavor, look no further! This meal looks Instagram worthy and only takes about 22 minutes to make. This will feed about two people with some leftovers.
Ingredients:
- 1 cup of rice
- 1 pineapple
- 1 red onion
- 1 red pepper
- 1 avocado
- 1/4 cup apple cider vinegar
- 2 large chicken breast
- Avocado or coconut oil
- Teriyaki Marinade (Kona Coast)
- Large bowl
Instructions:
- Cut the chicken into cubes and marinate them in teriyaki in a bowl off to the side.
- Cook the rice according to the instructions on the bag (rice to water ratio). I use an Instapot so this cooks my rice in about 12 minutes.
- While your rice is cooking, chop the red onion and sauté in a pan in oil on medium heat (I like avocado oil). Cook until the onions start to get soft (I like mine more caramelized).
- While the onions are sautéing, slice the red pepper and throw it into the pan with the onions.
- In another pan cook the chicken adding a little oil to the pan so the chicken doesn’t stick.
- Once your chicken and veggies are done cooking you can cut the pineapple. Pull the top off, slice it in half down the middle, cut around the border of the pineapple and slice going from the core to the outside of the pineapple. This will give you the chunks. Remove and throw the core away, put the chunks into the large bowl. (NOTE: do not mame your pineapple…this is going to be used as the bowl for your meal).
- Cut the avocado in half and slice into pieces.
- When the rice is finished cooking add the apple cider vinegar and stir evenly.
- Add as much rice as you would like to the half of the pineapple. Add the veggies and chicken. Top with avocado, pineapple and drizzle teriyaki on top.
Enjoy!
Credit: Sam, Kristin, and Frank
