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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 8 fl oz (1 cup) water

• STEP 2

  Slice skin from pineapple, core, and cut into bite-sized pieces. Transfer to a bowl.

  • ½ small pineapple

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  Peel and thinly slice onion into half rings. Peel and mince garlic. Wash and dry cilantro. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

  • ½ medium red onion
  • 2 cloves garlic
  • ½ small bunch cilantro

• STEP 5

  Heat a skillet over medium-high heat.

• STEP 6

  Cut chicken into bite-sized pieces and season with salt.

  • ½ lb chicken breasts, boneless skinless
  • 1 pinch salt

• STEP 7

  Coat bottom of skillet with oil. Add chicken and, stirring occasionally, cook until cooked through, 2-3 minutes. Transfer to a plate.

  • about 1 tbsp virgin coconut oil

• STEP 8

  Return skillet to stove and add more oil. Add onion, garlic, and crushed red pepper. Stirring frequently, cook until onion is softened, 2-3 minutes.

  • about 1 tbsp virgin coconut oil
  • ⅛ tsp crushed red pepper

• STEP 9

  Uncover the rice and fluff with a fork.

• STEP 10

  Add rice and fish sauce to skillet. Stir until well combined, 1-2 minutes.

  • 1 tbsp fish sauce

• STEP 11

  Stir in chicken, pineapple, cashews, ½ of the cilantro (save the rest for garnishing), and soy sauce. Remove from heat.

  • ⅛ cup cashews, roasted unsalted
  • 2 tbsp soy sauce

• STEP 12

  To serve, place rice in a bowl and garnish with remaining cilantro. Enjoy!