Thai Pineapple Fried Rice Bowls

Ingredients

• 1 lb boneless, skinless chicken thighs, cubed
• 1 whole pineapple, hollowed out, cubed
• 3 cups cooked jasmine rice
• 1 medium carrot, julienned
• 1 medium red bell pepper, diced
• 4 stalks green onions, sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tbsp sesame oil
• 1/4 cup crushed peanuts, for garnish
• 1/4 cup chopped cilantro, for garnish

Instructions

1. 1

   In a large skillet or wok, sauté the cubed chicken over medium-high heat until cooked through, about 6-8 minutes. Transfer to a plate.

2. 2

   In the same pan, add the pineapple cubes, carrots, bell pepper, and green onions. Sauté for 3-4 minutes, until vegetables are tender-crisp.