Pineapple Chicken

 

For this recipe, you precook the chicken and rice, but then you mix in raw pineapple, celery, red bell peppers and sauce. Then when it's time to eat, you bake the portion you need on nonstick foil. 

Ingredients:

• 2-3 pounds chicken, like breasts and/or tenderloins.
• 6 red bell peppers.
• 2 stalks of celery.
• 1 whole pineapple.
• 1 large jalapeño.
• 2 lbs brown rice.
• 12 ounces Mayo, like Better Body Foods avocado Mayo.
• 2/3 cup soy sauce. 
• 1 garlic bulb. 
• 2 tbsp Dijon mustard.
• 2 tbsp hot sauce, like Chalula or Louisiana.
• 1 stick butter.
• 2 tsp onion powder.
• 2 tsp ground black pepper.
• 5.5 cups filtered water.
• 1 tsp salt, like Redmond's Real Salt.
• 3 bunches spring onions, or 1 cup diced. 

Directions:

1. Dice the chicken and cook it in the instant pot on the sauté setting for 12 minutes, stirring every 3 minutes. 
2. Fish out the chicken with tongs or a slotted spoon, and reserve the stock for drinking, or another recipe. 
3. Preheat oven to 400 degrees Fahrenheit.
4. Add rice, water, butter, salt and pepper to a 6 quart ceramic coated cast iron dutch oven, and heat over medium high heat until butter is melted, and water is hot. 
5. Place lid on dutch oven, and bake for 40 minutes. Then turn off oven, but leave the door closed for 40 more minutes.
6. Trim, rinse and slice the celery into 1/2 inch pieces, crosswise. 
7. Rinse, dry, de-stem, de-core, and dice the red bell peppers. I make chunky pieces, about 2 square inches. 
8. Rinse, dry, de-stem, de-core, and mince the jalapeño. 
9. Slice the top and bottom off of the pineapple, about 1/2 inch below the peel. Slice the pineapple into 5 even segments, crosswise. Then lay each slice on the flat side, and cut the peel off. Then cut the pineapple around the core. Discard the core, then cut up the pineapple into chunks. 
10. Rinse spring onions, and trim off the roots (bottom 2 inches), and discard. Trim off the top 1/2 inch, and discard. Slice the onions into 1/4 inch pieces, crosswise. Transfer to a small storage container of their own. 
11. In the instant pot pan, add chicken, jalapeño, pineapple, bell peppers, celery, and mayo, and mix well. Transfer to a large storage container. 
12. Peel and trim garlic, and toss into a blender, like a magic bullet. Add soy sauce, Dijon mustard, hot sauce, and onion powder. Blend until smooth. 
13. Pour over rice and stir well. 
14. Mix up all the rice with the pineapple chicken mixture, and store in the fridge until ready to serve. 
15. When it's time to eat, portion out the amount you want (not more than 2 servings per baking sheet), and spread it onto a baking sheet lined with nonstick aluminum foil. 
16. Bake at 350 degrees Fahrenheit for 30 minutes. 
17. Garnish with spring onions. 

Serves 10 as a meal.