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Chicken and Pineapple Fried Rice
Rating:
Created by:
QAST
Total time:
55 mins
Preparation:
20 mins
Cooking:
35 mins
Serves:
8
- Chrissy Buzzard
Category:
Tags:
Ingredients
6cupswhite rice, precooked
400gchicken breast, raw
1cuppeas, canned, rinsed and drained
1cupcapsicum, canned, rinsed and drained
1 canpineapple, canned, rinsed and drained
1tbspvegetable oil
45mlsoy sauce, salt-reduced
1tbspminced garlic
1tbspcrushed ginger
1tsphoney
1 smallwhite onion
1pinchpepper, black
1pinchgarlic powder
Method
- Cut raw chicken into pieces of approximately 3cm x 10cm.
- Place raw chicken breast or thigh in the oven, sprinkle with pepper and garlic powder.
- Cook until meat is no longer pink and juices are running clear (approx 25min cooking time).
- While the chicken is cooking, cook rice (can cook the day before) (1 cup of uncooked rice makes approx. 3-4 cups of cooked rice).
- Add oil to hot fry pan and cook minced garlic and ginger until fragrant (approx. 2 min).
- Add in pineapple and chicken.
- Add in honey and stir together for 1 min.
- Add rice, peas and capsicum and gently turn over in fry pan.
- Add salt reduced soy sauce, gently turn over in fry pan.
- Continue to cook for 5min, gently turning over ingredients every 1-2mins.
Recipe description
Fried rice is always a favourite with the kids. The addition of sweet pineapple gives this dish a little extra something that makes you want more. Complemented with a variety of vegetables, this ensures kids (and adults) are kept healthy with this beautiful, colourful meal.
Variations
- Chicken and rice can be precooked.
- For younger students, pineapple may need to be cut into smaller pieces.
- All ingredients can be swapped for fresh or frozen produce. Dishing up into containers inc. lids on: 25 seconds per container = 4 minutes for 8 X 250g serves
This recipe was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
