Pineapple Chicken Basmati Rice Bowls

45 Minutes

Mexican/Mexican Fusion

Serves: 2-3

Made with

1 pound chicken breast

2 tablespoons pineapple juice

Juice of 1 lime

1 garlic clove, grated

2 tablespoons soy sauce

2 teaspoons hoisin

1 teaspoon sugar

1 cup cubed pineapple

1/4th cup red onion

1/2 jalapeño, cubed

1 tablespoon chopped cilantro

1/2 red bell pepper, finely diced

Juice of 1 lime

Salt and pepper to taste

1 pack of Royal^® Microwaveable Cilantro Lime rice

To begin, make your pineapple salsa. In a bowl, toss your cubed pineapple, red onion, jalapeño, cilantro, red bell pepper, lime juice and salt and pepper.
Toss and place in the fridge.
In a bowl or bag, make your chicken marinade: add pineapple juice, lime juice, grated garlic, soy sauce, hoisin and sugar. Toss in your chicken to get mixed throughout.
In a skillet or grill, cook your chicken until charred on all sides.
Set aside to rest, and cube.
To complete your bowl, cook your rice according to the package instructions. Assemble with your rice, cubed chicken, salsa and garnish with cilantro and more lime

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