Meals in Minutes
Hawaiian Chicken & Rice Bowls
Prep Time: 15 Min | Cook Time: 60 Min | Servings: 4 | Calories: 495
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Prep Time
15 Min
Cook Time
60 Min
Servings
4
Calories
495
Combine the flavors of Hawaii with creamy Sargento® Monterey Jack cheese for a flavor combination that is easy,
makes little mess and tastes great.
Ingredients
- 2 lg. pineapples, hollowed out lengthwise
- 2 med. boneless, skinless chicken breasts, cut into small pieces
- 1 Tbsp. soy sauce
- 1 cup pineapple juice, from removed pineapple
- 1 sm. sweet potato, diced
- ½ cup instant brown rice, uncooked
- ½ cup macadamia nuts, chopped
- 1 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1 cup Sargento® Shredded Monterey Jack Cheese
- ½ cup fresh basil leaves, chopped
Directions
- To make pineapple boat: Cut top off of pineapple, leaving pineapple uncut. Reserve top for garnish. Cut 1/4 of pineapple off lengthwise, saving cut piece for later. Using a small knife, cut around the inside edge of the pineapple, being careful not to cut through skin. Hollow out pineapple with a spoon, leaving about 1/2” thick edge around pineapple. Set aside. Save 1 cup of pineapple juice, and save remaining fruit for a fruit snack.
- For filling: Combine chicken and remaining ingredients in a medium bowl until well mixed. Spoon into pineapple boats. Replace cut pineapple piece on top. Wrap pineapple with heavy duty foil. Place foil wrapped pineapples cut side up over a medium hot fire. Cook for 20-25 minutes or until chicken is cooked through and rice is tender. Sprinkle cheese and basil over the top. Serve.
