Pineapple Fried Rice with Chicken

Ingredients

• 4 cups cooked brown or white rice, chilled (see notes)
• 1 lb boneless, skinless chicken thighs ( cut into bite-sized pieces )
• 3 tablespoons coconut oil (divided)
• 1/2 yellow onion (chopped)
• 1/2 green bell pepper ( chopped)
• 1/2 red bell pepper (chopped)
• 1 large garlic clove (minced)
• 1 inch piece fresh ginger (grated)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 1/2 cups cubed pineapple
• 3/4 cup frozen peas
• 1 small lime (juiced)
• green onions and sesame seeds (to serve)

Instructions

1. 1

   Season chicken: Season the chicken pieces generously with salt and let them sit for 10-15 minutes while you prep the other ingredients. Blot dry with a paper towel to remove the excess moisture.

2. 2

   Cook chicken: Melt 2 tablespoons of the coconut oil in a large skillet over medium heat. When shimmering, add in the chicken and cook, stirring occasionally, until it is no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set it aside.

3. 3

   Saute vegetables: Melt the remaining tablespoon of coconut oil in the pan and add the onion. Cook for 3-4 minutes, until just softened. Add the bell peppers, garlic, and ginger and sauté for 2-3 minutes. Add the soy sauce then scrape up any browned bits stuck to the bottom of the pan.

4. 4

   Cook rice: Stir in the rice, honey, cubed pineapple, and cooked chicken. Reduce the heat to low and cook until heated through, about 5 minutes. In the last few minutes of cooking stir in the frozen peas and lime juice.

5. 5

   Serve warm with fresh green onions and a sprinkle of sesame seeds, if desired.