Pineapple Rice Bowls
1 (8 ounce) can pineapple tidbits in juice
3/4 cup uncooked Riceland Extra Long Grain Rice
2 tablespoons soy sauce, divided
1/2 teaspoon ground ginger
1/2 cup chopped toasted walnuts
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
2 chicken breasts, butterflied
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
2 large zucchini
1.Drain the juice from the pineapple into a 2-cup glass measuring cup.
2.Reserve the pineapple tidbits.
3.Add enough water to the pineapple juice to equal 1-1/2 cups of liquid total.
4.In a medium saucepan combine the pineapple and juice mixture with one tablespoon of soy sauce, rice, and ginger.
5.Stir to combine.
6.Bring to a rolling boil, then reduce heat to simmer.
7.Cover with a tight-fitting lid and simmer 22-24 minutes until the liquid is absorbed and the rice is cooked through.
8.Remove from the heat; let stand covered for 5 minutes.
9.Stir in the reserved pineapple tidbits, walnuts, bell pepper and green onions.
10.While the rice is cooking, combine the other tablespoon of soy sauce with the sesame oil and sesame seeds in a small bowl.
12.Broil or grill butterflied chicken breasts for 10-12 minutes or until juices run clear.
13.Immediately brush the chicken with the soy sauce mixture.
14.Allow the chicken to sit for 5 minutes, then cut into small pieces.
15.Using a vegetable peeler, peel the zucchini into long strands to create zucchini ribbons.
16.Divide the zucchini ribbons into 4 bowls.
17.Divide the rice mixture into the 4 bowls.
18.Divide the chicken into the 4 bowls.
19.Drizzle with any remaining soy sauce mixture.