Pineapple Chicken Fried Rice

Ingredients

• Boneless, skinless chicken breast tenderloins

  Bagged, frozen - Tyson Foods

  30 ounces or 840g

• Juicy Pineapple Chunks

  Tesco

  20 oz or 567g

• Peas and Carrots

  Frozen, Mixed - Great Value

  12 oz or 340g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Onions

  Young green, tops only

  ¼ cup chopped or 18g

• Soy Sauce

  Lite - Kroger

  4 tbsp or 60g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  ¼ cup or 63g

• Minced Garlic

  Nature's Place

  2 tablespoon or 10g

• Rice wine vinegar

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onion powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Sriracha

  Inglehoffer

  ½ tbsp or 8g

• Riced Cauliflower

  Great Value

  680g

Directions

1. Start by cooking 1.5 cups of rice and let it cool in the fridge.
2. Dice your chicken into bite size pieces, place in a large mixing bowl and set aside.
3. Before you drain your pineapple juice, reserve 1/4 cup of the juice to use in the sauce. You can discard the rest. Or drink it like I did :)
4. In a bowl add 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 Tbsp rice wine vinegar, 1 Tbsp olive oil (or oil of choice), 1 tsp onion powder, 1 tsp salt, 1/4 tsp ginger, 1/4 tsp coriander, 1/4 tsp turmeric, 1/4 tsp black pepper, and about about 1/2 Tbsp of Sriracha. Mix well.
5. Pour about 1/4 of your sauce in with your chicken and toss to coat.
6. Heat a wok or large skillet over medium-high heat and add in your chicken. While your chicken is cooking, heat a second skillet over medium to medium-high heat and add in your drained pineapple chunks. Once your pineapple is caramelized add in your minced garlic and cook for 30-60 seconds.
7. Once your pineapple is done, add it to the pan with your chicken and mix together. Make a space in the middle of the skillet and add in your eggs and scramble. Once your eggs are cooked, add in your rice, followed by your peas & carrots, the rest of your sauce, and your green onions. Mix well, reduce the heat and let simmer for 5-10 minutes. Taste and add salt and pepper to preference.