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Sweet Chili Pineapple Chicken

Sweet Chili Pineapple Chicken

with Roasted Veggies, Ginger-Lime Rice & Peanuts

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If you love sweet and savory combos, this dish will blow your mind. Thai chili sauce, charred pineapple, and lime and pineapple juices join forces to create an addictively sweet, spicy, tangy glaze for chicken. We pair with roasted carrots, bell pepper, and shallots, plus a side of aromatic ginger-lime rice, and garnish everything with peanuts for crunch. Just one bite and you’ll be living pineapple-y ever after.

Tags:Calorie SmartSpicy
Allergens:PeanutsMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 unit

Shallot

1 unit

Lime

½ cup

Jasmine Rice

2 ounce

Sweet Thai Chili Sauce

½ ounce

Peanuts

(ContainsPeanuts)

3 ounce

Carrot

1 thumb

Ginger

4 ounce

Pineapple

10 ounce

Chicken Cutlets

¼ ounce

Cilantro

Not included in your delivery

Salt

Pepper

5 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate80 g
Sugar29 g
Dietary Fiber5 g
Protein35 g
Cholesterol120 mg
Sodium330 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.
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and grate or finely mince ginger. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, core, and thinly slice bell pepper crosswise into strips. Halve, peel, and cut shallot into ½-inch-thick wedges. Zest and quarter lime.

2

• 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.

3

• 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. • Roast veggies on top rack until tender and lightly charred, 15 minutes more.

4

• 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.

5

• 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.

6

• Roughly chop cilantro. Toss roasted veggies with half the cilantro. • Fluff rice with a fork; stir in 1 TBSP butter and lime zest. Season with salt. • Divide rice, veggies, and chicken between plates. Drizzle chicken with any remaining glaze. Finely chop peanuts and sprinkle on top if desired. Garnish with remaining cilantro to taste. Serve with remaining lime wedges on the side. • 4 SERVINGS: Stir in 2 TBSP butter.