Tropical Pineapple Chicken

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.