You know how good teriyaki* chicken is? This is better. Cooking down a quart of pineapple juice creates an umami flavor that will bring your rice bowls to a whole new level and also knock your socks off, so be careful.
*who just learned how to spell teriyaki? I did.
- 1 quart pineapple juice
- 1 tbsp sriracha
- 1 tbsp soy sauce
- a little bit of chili flakes (spice up your life..if you’d like)
- 3 medium sized carrots
- 1/2 large bok choy. or 1 smaller one, you decide. it’s your life.
- 7 broccoli florets
- 2 fresno chilis. or other kind of red mystery chili your mom brings you from her garden
- 1 green bell (pepper)
- some coconut oil
- 1 pound chicken breast
- 1 tsp paprika
- 1 tsp cayenne
- 1 tsp ground aji amarillo
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp (each) salt/pepper
- 1 cup green jade rice (dry) – or other rice if you don’t have jade rice but it’s pretty and they have it at Whole Foods
- cilantro, for garnish
- pre-heat oven to 350° F
- in a medium-small sized sauce pan, add pineapple juice, sriracha, chili flakes, soy sauce and a pat of butter
- reduce this mixture a little more than half, over medium heat. this will take about an hour…the slower the better
- cut carrots, bok choy and green bell pepper in half length-wise, cut florets off broccoli and slice chili in half and deseed. brush veggies with coconut oil and roast at 350° F for 15 minutes
- dice chicken breast and season with all of the spices (dry rub)
- in a medium sized pot bring 1 1/2 cups water to a boil then add 1 cup rice and bring to simmer and cook for 20 minutes
- heat coconut oil in a skillet, brown chicken over medium heat until cooked through
- when chicken is cooked, lower heat and add some of the pineapple reduction in and stir until well glazed
- in bowls serve rice, veggies and chicken and garnish to your hearts content
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