TROPICAL COCONUT RICE BOWL
Steps:
- Season chicken with salt and pepper. Marinade in half of the pineapple juice. Sautee until cooked or golden brown.
- While the chicken browns, prepare the rice according to directions. Add an optional splash of oil and pinch of salt for texture.
- Once the water absorbs, add the diced chicken into the rice mix. Stir until combined.
- Add remaining pineapple juice and top with coconut flakes.
- If you're short on time, check out pre-shredded coconut like Bob's Red Mill or Thrive Market Organic Shredded Coconut. Skip the added coconut and try Super Lucky Elephant's Ready to Eat Coconut Jasmine rice. It's ready in just 90 seconds and brings the coconut with it!
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