Spicy Chicken Pineapple Bowls with Coconut Brown Rice
inspired by Buzzfeed
For the Rice
1 cup brown jasmine rice
3/4 cup unsweetened coconut milk
1/2 teaspoon kosher salt
1 1/4 cup cold water
For the Chicken
1 tablespoon coconut or vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup Korean BBQ sauce
For the Plate
Green onions and/or cilantro for garnish
Start by rinsing the rice in a strainer under cold water for about 10 seconds. Transfer the rice to a medium saucepan and add the coconut milk, salt and cold water. Stir mixture and cook over high heat until it comes to a boil, then cover tightly with a lid and simmer on low, covered, until the liquid is completely absorbed and rice is tender, about 45 minutes. Do not lift the lid while it cooks!!! Once the 45 mins is up, let the rice sit for 10 additional minutes off the heat before uncovering and fluffing with a fork.
While the rice cooks, heat a large skillet and add the oil. Once oil is hot and appears to shimmer, add the chicken and cook over medium heat, stirring, until mostly cooked through (about 10 minutes). Add the Korean BBQ sauce and cook on low heat until thickened, stirring to make sure all of the chicken is coated.
Using a sharp knife, cut the pineapple in half lengthwise. Cut around the edges of the inside of the pineapple, then score the flesh crosswise. Use a spoon to scoop out the chunks. Save this for smoothies, cocktails, eating, etc. Save the juice too! See below for a visual of these steps (images from Pioneer Woman).
Scoop a heaping mound of the cooked rice into each pineapple bowl, then add chicken. Top with green onions and/or cilantro leaves for garnish! Yum!