Fluffy white basmati rice is loaded with charred pineapple pieces and served alongside butter-basted chicken slices. Sided with a fresh cucumber salad & dollops of lemony sour cream.
Easy Chicken & Pineapple Rice
Easy Chicken & Pineapple Rice
with lemon sour cream & a fresh salad
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Lemon Juice
- NOMU Poultry Rub
- Onion
- Onions
- Salad Leaves
- Sour Cream
- Tinned Pineapple Pieces
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY THE RICE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY, LEMONY DRIZZLE
In a small bowl, combine the sour cream, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CHARRED PINEAPPLE
Return the pan to high heat. When hot, fry the drained pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and mix through the cooked rice.
GREEN SALAD
In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
TIME TO DINE
Plate up the pineapple rice and side with the sliced chicken drizzled with the pan juices. Serve the fresh salad alongside and drizzle it all with the lemony sour cream. Enjoy, Chef!
Onion - 1
White Basmati Rice - 75ml
Sour Cream - 30ml
Lemon Juice - 10ml
Free-range Chicken Breast - 1
NOMU Poultry Rub - 5ml
Tinned Pineapple Pieces - 30g
Salad Leaves - 20g
Cucumber - 50g
READY THE RICE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY, LEMONY DRIZZLE
In a small bowl, combine the sour cream, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CHARRED PINEAPPLE
Return the pan to high heat. When hot, fry the drained pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and mix through the cooked rice.
GREEN SALAD
In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
TIME TO DINE
Plate up the pineapple rice and side with the sliced chicken drizzled with the pan juices. Serve the fresh salad alongside and drizzle it all with the lemony sour cream. Enjoy, Chef!
Onion - 1
White Basmati Rice - 150ml
Sour Cream - 60ml
Lemon Juice - 20ml
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 10ml
Tinned Pineapple Pieces - 60g
Salad Leaves - 40g
Cucumber - 100g
READY THE RICE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY, LEMONY DRIZZLE
In a small bowl, combine the sour cream, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CHARRED PINEAPPLE
Return the pan to high heat. When hot, fry the drained pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and mix through the cooked rice.
GREEN SALAD
In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
TIME TO DINE
Plate up the pineapple rice and side with the sliced chicken drizzled with the pan juices. Serve the fresh salad alongside and drizzle it all with the lemony sour cream. Enjoy, Chef!
Onions - 2
White Basmati Rice - 225ml
Sour Cream - 90ml
Lemon Juice - 30ml
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Tinned Pineapple Pieces - 90g
Salad Leaves - 60g
Cucumber - 150g
READY THE RICE
Place a pot (with a lid) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY, LEMONY DRIZZLE
In a small bowl, combine the sour cream, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CHARRED PINEAPPLE
Return the pan to high heat. When hot, fry the drained pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and mix through the cooked rice.
GREEN SALAD
In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning. Set aside.
TIME TO DINE
Plate up the pineapple rice and side with the sliced chicken drizzled with the pan juices. Serve the fresh salad alongside and drizzle it all with the lemony sour cream. Enjoy, Chef!
Onions - 2
White Basmati Rice - 300ml
Sour Cream - 125ml
Lemon Juice - 40ml
Free-range Chicken Breasts - 4
NOMU Poultry Rub - 20ml
Tinned Pineapple Pieces - 120g
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
