When we think of Hawaii, we think of warm island breezes, rainbows, and good food. When we can’t jet off to soak in the first two on our list, we can recreate the last item right in our own kitchen: good food. We’ve got just the recipe to take at least our taste buds on a vacation: Aloha chicken and rice. It’s a wonderful mixture of savory, salty, and lovely that will really pep up a weeknight supper routine. All we need were some pantry staples and some fresh elements to bring the flavor of aloha to your dinner table.
Pantry staples are a terrific way to make foods quickly, and so, one item we continue to keep readily available is instant rice. Whenever we need to include substance to meals, then rice is an instant and easy way to include heartiness. Canned fruits, like pineapples, are another ingredient that we like to keep in the pantry for occasions just like this. We whip up a soy sauce marinade and use pineapple chunks to add sweetness and acidity. Fresh ingredients help to brighten up these pantry staples. Bell peppers are a great way to add color and crunch, while chopped green onions add a peppery kick of flavor. We use chicken tenders here because they cook up so quickly and we all know that adding bacon to a meal makes it taste so excellent, so a few strips of cut bacon are a perfect way to include more taste.
As this bakes in the oven, our kitchen is filled up with a warm and inviting aroma. We love the mixture of savory soy sauce, sugary honey and pineapple, al dente rice and sensitive chicken. Multi-colored food is so interesting, and that’s why we like to use bell peppers and green onion, for both taste and looks. Whenever we can’t get away off to a tropical island heaven, we can at least make an effort to bring a few of that island life house with us, and our Aloha poultry and rice is merely what we have to bring the flavor of a vacation to a weeknight food.
Aloha Poultry And Rice
40 minutes to get ready serves 4-6
- 1-1 ½ pound poultry tenders, diced into 1-in . pieces
- ¾ glass low sodium chicken broth
- ½ cup low sodium soy sauce
- ½ cup honey
- 2 cloves garlic, minced
- 1 ½ cups instant rice, uncooked
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- 1 (20 oz) can pineapple chunks
- 1 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped green onions, garnish
- 3-4 slices cooked bacon, chopped
- Preheat oven to 425°F. Coat a 9×13-inch baking dish with cooking spray.
- In a separate bowl, whisk together chicken broth, soy sauce, garlic, and honey (add crushed red pepper flakes, if using).
- Add rice, chopped onion, bell pepper, and pineapple chunks with juices, and chopped chicken pieces to baking dish. Pour soy sauce mixture over top.
- Cover with foil and bake for 20 minutes. Stir ingredients together, then top with bacon pieces and return to oven, uncovered, for 10 minutes.
- Toss again before serving and garnish with chopped green onions.