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SERVES 4 | ACTIVE: 25 MIN TOTAL: 25 MIN 1 cup long- grain white rice (such as basmati) 3∕4 cup chopped fresh pineapple 1∕2 tbsp. chili- garlic sauce 1 tbsp. olive oil 4 boneless, skinless chicken breasts 1∕3 cup sliced fresh mint, plus more for garnish 3 tbsp. butter, melted
1. In a medium saucepan with a lid, bring the rice, 13∕4 cups water, and a pinch of salt to a boil. Reduce heat to mediumlow. Cover and cook until tender, 15 to 18 minutes. 2. Meanwhile, in a small bowl, mix the pineapple and chiligarlic sauce. In a large skillet, heat the oil over medium-low. Season the chicken with salt and pepper. Add to the skillet. Cover and cook until the chicken is cooked through, about 6 minutes per side.
Mix 1∕3 cup sliced mint and the butter into the rice. Divide the rice and chicken among plates. Top with the pineapple mixture. Garnish with mint.