Serves: 20
Prep Time: 40 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American, Thai
Ingredients
| 4 1/2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 4 1/2 | cups red peppers julienned and sautéed |
| 4 1/2 | cups pineapple chunks (canned) |
| 72 | oz. grilled boneless & skinless chicken breast (cut into pieces) |
| 2 1/2 | Tbsp. fresh ginger chopped |
| 1 1/8 | cups scallion chopped |
| 6 | Tbsp. cilantro chopped |
| 2 1/2 | Tbsp. garlic chopped |
| 9 | cups chicken broth |
| 2 | tsp. hot pepper |
| 6 3/8 | cups lite coconut milk |
Instructions
1. Cook rice according to package directions. Hold warm.
2. Drain pineapple, reserving both liquid and pineapple until needed.
4. To prepare sauce, combine coconut milk, chicken broth, ginger, garlic, hot pepper and 4-1/2 cups of reserved pineapple juice. Simmer 5 minutes. Hold warm for service.
5. Sauté red peppers and grilled chicken tenders.
6. For each serving, place 1 cup of cooked rice in a bowl. Arrange 4 pieces of chicken, 1/4 cup red pepper and 1/4 cup pineapple over rice. Ladle 1/2 cup of sauce over chicken. Garnish with 1 tablespoon of scallions and 1 teaspoon of cilantro.
