For the chicken marinade:
4 boneless skinless chicken breasts (about 1.25-1.5 pounds)
1/2 tablespoon olive
3 cloves garlic, minced
1 tsp. ginger powder
2 TBSP soy sauce
1 TBSP apple cider vinegar
1 TBSP lime juice
1/2 TBSP honey
1/2 TBSP ground allspice
1/2 tsp ground cinnamon
1 tsp dried thyme
¼ tsp cayenne
½ tsp sea salt
½ tsp ground black pepper
For the rice:
½ TBSP olive oil
1 bunch green onions, diced
1 large red bell pepper, cut into chunks
1 (15 ounce) can coconut milk
1 cup pineapple chunks
1 cup basmati white rice
Directions:
1. Add chicken to a large bowl. Add in 1 TBSP olive oil and the garlic, ginger powder, soy sauce, apple cider vinegar, lime juice, honey, ground allspice, cinnamon, dried thyme, cayenne, sea salt and black pepper.
2. Toss the chicken in the mixture. Cover and allow chicken to marinate for at least 30 minutes.
3. Next add 1/2 tablespoon olive oil to a large deep skillet or a large pot and place over medium high heat. Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then turn over and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
4. In the same skillet, add the green onion and red bell pepper chunks; saute for 1-2 minutes. Then add in coconut milk and the rice and stir well to combine. Bring to a simmer then stir in the pineapple chunks. Add the browned chicken on top.
5. Reduce heat to low, cover the skillet and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked. Garnish with green onions and serve with a squeeze of fresh lime juice.