HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTropical Pineapple Chicken
Tropical Pineapple Chicken

Tropical Pineapple Chicken

with Bell Pepper over Ginger Rice

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Let’s get tropical! This recipe has warm and sunny flavors that will brighten up dinnertime. White meat chicken gets stir-fried with pineapple, bell pepper, garlic, and spices until it turns into a jubilant mix of savory and sweet. Even the rice is festive, with some ginger and scallions added in for a little extra somethin’ somethin’. And just to make sure that there’s no shortage of fun, we’re even throwing in some coconut-coated cashews and a zesty sour cream for garnish.

Allergens:MilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove


1 thumb


1 unit

Bell Pepper

1 unit

Red Onion

2 unit


¼ ounce


20 ounce

Chicken Cutlets

1 cup

Jasmine Rice

1 teaspoon

White Pepper

1 teaspoon

Ground Coriander

4 ounce


1 unit


4 tablespoon

Sour Cream


1 ounce

Coconut Crunch Cashews

(ContainsTree Nuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2050 kJ
Calories490 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber2 g
Protein29 g
Cholesterol120 mg
Sodium100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Grate garlic. Peel and grate ginger. Core, seed, then thinly slice bell pepper. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating greens and whites. Chop cilantro. Cut chicken into thin strips.


Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites and ginger. Cook until fragrant, about 30 seconds. Stir in rice, then add 1 ⅔ cups water and a big pinch of salt. Cover and bring to a boil, then lower heat and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered off heat.


Heat a large drizzle of oil in a large pan over medium-high heat. Season chicken with salt and ½ tsp white pepper (we’ll use the rest later). Add to pan and cook, tossing occasionally, until browned and cooked through, 6-8 minutes. Transfer to a plate and set aside.


Add bell pepper, onion, garlic, coriander, salt, and remaining white pepper to same pan over medium-high heat. Cook, tossing occasionally, until veggies are softened, about 5 minutes. Return chicken to pan, then add pineapple and its juice. Stir to combine and remove pan from heat.


Zest lime, then cut in half. Squeeze juice into a small bowl. Stir in sour cream, lime zest, and a pinch of salt. Roughly chop cashews. Stir 1 TBSP butter and scallion greens into rice. Season with salt.


Divide rice between bowls and top with chicken, veggies, and juices. Drizzle with crema. Garnish with cilantro and cashews.