Sweet Chili Pineapple Chicken

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

• While rice cooks, toss carrot on a baking sheet with a drizzle of oil. Season with salt. Roast on top rack for 10 minutes. • Once carrot has roasted 10 minutes, remove sheet from oven. Add bell pepper and shallot; carefully toss with another drizzle of oil and season with salt. • Return veggies to top rack until tender and lightly charred, 15 minutes more.

• While veggies roast, drain pineapple, reserving 1 TBSP pineapple juice. • Pat chicken* dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan. • 4 SERVINGS: Reserve 2 TBSP pineapple juice.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add drained pineapple; cook, stirring occasionally, until lightly charred, 3-4 minutes. Stir in remaining ginger; cook until fragrant, 30 seconds. • Turn off heat and stir in chili sauce, reserved pineapple juice, and a squeeze of lime juice until combined. • Return chicken to pan and turn a few times to thoroughly coat.