Tangy Tropical Chicken
with Bell Pepper over Ginger Rice
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up tender chicken, ginger-infused rice, and sautéed bell pepper and shallot. To finish things off, the veggies are simmered in a life-affirming blend of pineapple, sweet Thai chili sauce, lime juice, and butter. Talk about a dream come true!
Ingredients
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
1 unit
Lime
10 ounce
Chicken Cutlets
1 unit
Bell Pepper
¼ ounce
Cilantro
4 ounce
Pineapple
1 thumb
Ginger
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve, peel, and thinly slice half the shallot; finely chop remaining shallot. Peel and mince or grate ginger. Halve, core, and very thinly slice bell pepper into strips. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Roughly chop cilantro.
• Heat a drizzle of oil in a small pot over medium-high heat. Add chopped shallot and half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat chicken* dry with paper towels and 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 cutting board. Cover loosely with foil to keep warm.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly tender, 4-5 minutes. • Add sliced shallot and remaining ginger; cook until softened, 2-3 minutes.
• Add pineapple and its juice, chili sauce, and juice from half the lime to pan with veggies. Bring to a simmer and cook until sauce is slightly thickened, 2-3 minutes. TIP: If sauce is too thick, stir in a splash of water. • Turn off heat; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
• Thinly slice chicken crosswise. • Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Season with salt and pepper. • Divide rice between bowls; top with sliced chicken and saucy veggies. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-tangy combo with a hint of spice, though some found it too sweet or acidic.
- Ease of prep: Quick and simple to make, though a few noted it took longer than the recipe stated.
- Suggestions: Consider adding more veggies, sauce, or a crunchy element like peanuts for texture 🥜.
- Portions: Several mentioned wanting more rice or larger servings, especially for families.
- Ginger rice: The fragrant lime and ginger rice was a hit, though some found the ginger hard to prep.
Reviews from our home cooks
Really loved the ginger, shallot and lime zest rice. Chicken was good, unique ingredients. Would have liked more bell pepper in recipe. I received a very small orange pepper.
The Tangy Tropical Chicken recipe was excellent. Easy to make and tasty.
The rice was so flavorful and the tangy sauce for the chicken was a refreshing new kind of dressing.
The Tangy Tropical Chicken is just out of this world yummy! The sweet and sour perfectly added. The presentation with the color, fabulous, delicious!
Ate every bite. The ginger and shallot give the rice such good flavor. The sauce was so good on the chicken.
Loved the sauce and the tangy pineapple and mild bell peppers. Ginger and cilantro were fresh and flavorful additions. Winner.
The combination of red bell pepper and pineapple was delicious. As I was preparing it, I thought there was no way I was going to like it. What a surprise! It was so good and really spiced up the chicken.
Tasty dish! Enjoyed sauce flavors with red pepper, pineapple, ginger, shallot. Did not add ginger & shallot to rice as wanted to try it with only adding to sauce, which for us was enough ginger.
Easy to make! I baked the chicken at 425 degrees for 18-20 minutes instead of using the skillet. After the chicken cooked, I sliced against the grain and added to the peppers and sauce for 2-3 minutes till everything was coated evenly. Really tasty, spicy and tangy
Good... but a little bland. For all the stuff put into the rice- it lacked flavor (maybe double the ginger?). The peppers with chili sauce was good... but it wasn't quite enough heat. Could have used some of those peanuts cooked in water and sugar for crunch. Pineapple flavor was good- just not enough pineapple!
