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🍽️ Spicy Chicken and Pineapple Rice Pan

420 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken breast fillet (2 chicken breast fillets)
• 1 tbsp oil
• 1 tsp hot curry powder
• 1 piece pineapple (approx. 200 g flesh)
• 200 g red bell peppers (1 red bell pepper)
• 250 g leek (1 stalk)
• 30 g ginger (1 piece)
• 1 clove garlic
• 200 g cooked brown rice
• salt
• pepper
• 1 lime (for garnish)
• 1 tbsp sambal oelek

Instructions

1. 1. Rinse the chicken fillet under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken fillet into very thin strips.
4. 4. Place the chicken strips in a bowl.
5. 5. Add the oil and the curry powder.
6. 6. Mix everything well so that the meat is evenly coated.
7. 7. Peel the pineapple and remove the hard core at the top.
8. 8. Cut the pineapple flesh into cubes of about 1 cm in size.
9. 9. Cut the bell pepper into four quarters.
10. 10. Remove the seeds and wash the pepper halves.
11. 11. Cut the bell pepper into small cubes of about 5 mm in size.
12. 12. Clean the leek and cut it in half lengthwise.
13. 13. Rinse the leek halves thoroughly.
14. 14. Cut the white and light green parts of the leek into thick strips.
15. 15. Peel the ginger.
16. 16. Grate the ginger finely.
17. 17. Peel the garlic clove.
18. 18. Mince the garlic very finely.
19. 19. Heat a non-stick pan on the stove.
20. 20. Add the pineapple cubes to the hot pan.
21. 21. Fry the pineapple over very high heat without additional fat.
22. 22. Fry the cubes briefly on all sides until they get color.
23. 23. Remove the pineapple from the pan.
24. 24. Set the pineapple aside.
25. 25. Wipe the pan clean briefly.
26. 26. Add the marinated chicken strips to the pan.
27. 27. Fry the meat over high heat, stirring, until browned on all sides.
28. 28. Add the leek strips and the bell pepper cubes to the pan.
29. 29. Continue to fry the vegetables for 1 minute.
30. 30. Add the grated ginger and the chopped garlic to the pan.
31. 31. Fry the aromatics for 20 seconds, stirring.
32. 32. Add the pineapple and the rice to the pan.
33. 33. Heat everything, stirring, for 4 to 5 minutes.
34. 34. Season the pan with salt and pepper.
35. 35. Cut the lime into wedges.
36. 36. Serve the rice pan with sambal oelek and the lime wedges.

Nutrition per serving

• kcal: 420
• Protein: 36 g · Fett/Fat: 7 g · Carbs: 47 g