Hawaiian Chicken & Pineapple Bowl

A delicious and protein-packed meal with chicken, pineapple, and rice, inspired by @jessespt.

Ingredients

• 1 cup (185 g) basmati rice uncooked
• 1 lb (453 g) chicken breast, 1 in/2.5cm pieces
• salt and pepper to taste
• 4 servings (150 g) ham
• 1 cup (240 g) pineapple chunks with juice
• 1 onion, finely diced
• ¼ cup (60 ml) low-sodium soy sauce
• 2 tbsp (24 g) brown sugar replacement
• 1 cup (160 g) frozen peas
• 1¾ cups (355 ml) chicken bone broth
• 1 cup (100 g) reduced fat cheese for filling
• 1 cup (100 g) reduced fat cheese for topping

Instructions

1. Preheat oven to 400 F (200 C).
2. Rinse rice until water runs clear.
3. Evenly divide all ingredients except topping cheese to your containers.
4. Cover each tightly with foil lined with baking paper.
5. Bake at 400 F (200 C) for 40 minutes.
6. Remove foil, check rice and chicken are cooked.
7. Quick stir if needed, add a splash of hot stock if dry.
8. Top each with remaining cheese (¼ cup/25g per container).
9. Bake uncovered 5 more minutes until cheese melts.
10. Garnish with sriracha and green onions.

Notes

Storage and Reheating: When first removed from oven, the dish will appear soupy - this is normal. Let rest 5 minutes and the rice will absorb the remaining stock as it cools.

Refrigerate in airtight containers up to 4 days. Cool before storing to prevent condensation.

Freeze up to 3 months in freezer bags (remove air) or containers (leave headspace). Label with date.

Reheating Instructions: From fridge: Microwave 2-3 minutes on high, stirring halfway. Add 30 seconds if needed. From frozen: Thaw overnight in fridge (recommended), then reheat as above.

Recipe Source: “https://www.instagram.com/reel/DFYH7-jy52t/?igsh=ZjVta2x1eW03eDIy"