Chicken with Pineapple, Corn and Rice

Ingredients

• Chicken Breast150 g
• Pineapple1/2 cup (85 g)
• Yellow Corn1/4 count (63 g)
• Rice1 cup (200 g)
• Oil1 teaspoon (5 ml)
• Soy Sauce1 teaspoon (5 g)
• Paprika1/2 teaspoon (2 g)
• Garlic1 pinch (1 g)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Shell the corn and place in a pot filled with boiling water for 12-15 minutes. Next, remove, drain and set aside.

3. 3

   Step 3

   Preheat a pan or grill.

4. 4

   Step 4

   While heating, cut the chicken into bite-sized pieces and season with soy sauce, paprika, vinegar, garlic and salt. Add a pinch of cumin if available.

5. 5

   Step 5

   Once the pan is heated, pour in the oil, spread and add the chicken. Cook for 4 minutes per side over medium heat.

6. 6

   Step 6

   Simultaneously, peel and cut the pineapple into small pieces.

7. 7

   Step 7

   Add the pineapple and corn. Cook for about 2 minutes to brown.

8. 8

   Step 8

   Serve the chicken with the pineapple, corn and rice on a plate. Salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Pineapple, Corn and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.