5 Ingredient Hawaiian Chicken and Rice Bowls

• Meat

  • 1 lb Chicken

• Produce

  • 1 cup Cilantro
  • 1 can Pineapple chunks

• Condiments

  • 1 cup Teriyaki sauce

• Pasta & Grains

  • 2 packages (8.8 oz each coconut basmati rice - ready

Found on sweetphi.com

Ingredients

• 1 lb chicken tenders (or chicken breasts, cut into strips)
• 1 can (20 oz) pineapple chunks, ½ cup juice reserved, the rest drained
• 1 cup teriyaki sauce (I like Soy Vay - Veri Veri Teriyaki)
• 2 packages (8.8 oz each) coconut basmati rice - ready in 90 seconds variety
• 1 cup cilantro, chopped

Directions

• Put chicken in a bowl and pour ½ cup pineapple juice and 1 cup teriyaki sauce into the bowl, stir and refrigerate - let marinate for 30 minutes or up to overnight.
• Remove chicken from refrigerator and drain off liquid. Cook chicken in a non stick skillet for 3½ minutes, then flip and cook for another 3½ minutes, then add in pineapple chunks and cook for another 1 minute. Remove from heat.
• Cook rice according to package instructions.
• Chop cilantro
• To assemble bowls divide rice among 4 bowls, top each bowl with 2 chicken tenders and some pineapple and ¼ cup of cilantro, serve and enjoy.