Hawaiian Chicken & Pineapple Pilaf
You know those weeks that come at the end of the pay cycle when your bank account is getting low so you really don’t want to make a trip to the grocery store, but you need to figure out what to do for supper? Oh, yes, we’ve definitely had those kinds of weeks!
Maybe yours don’t come very often since you are learning from eSavingsBlog some great tips about managing finances. Thankfully, ours don’t come super often either. But when they do, it is nice to have a few recipes in mind that use ingredients that are usually in our cabinets. Or… it gives Chef John the perfect excuse to play in the kitchen. (Not that he needs an excuse!)
But I have a solution for you, that is, if you were to have the same ingredients we had in our cabinets the week Chef John created this delicious recipe, Hawaiian Chicken and Pineapple Rice Pilaf. Sometimes I say things like, “Can you create like a pilaf recipe with pineapple in it, like a Hawaiian pilaf with maybe chicken too?” And when I did say this to him, his response was awesome. “I’ve been thinking about making some kind of a rice pilaf with pineapple…” That’s always a good thing when we’re on the same page food wise.
So he went to the cabinets and began taking a mental inventory of what we had that might work well in this type of recipe. The end result was amazing, and actually, as we described it to his mom at a recent visit at her house, she wanted him to make it for our supper that night there. That has never happened before! She likes to do the cooking when we come to visit, so it was fun to share this recipe with her. She really enjoyed it , and we hope you will also.
15-ounce can of chunk pineapple, juice reserved and chunks cut in half
1 cup smoked almonds, chopped coarsely in food processor (we used Blue Diamond Smokehouse)
5 slices beef bacon, diced
1 shallot, diced
1 ½ cups uncooked brown rice
dash of all spice
1 pound chicken tenders
3 cups chicken broth
1 cup pineapple juice
Preheat oven to 350 degrees. Complete prep work of pineapple, almonds, bacon and shallots and set aside. Lay chicken tenders in 9×13-inch casserole dish and set aside.
Heat large non-stick skillet over medium-low heat until hot. Add diced bacon and sauté over medium low until brown and fat is rendered. Add shallots and sauté until soft, careful not to burn. Add pineapple and chopped, smoked almonds. Stir until warmed through.
Add uncooked rice and stir until rice is coated thoroughly. Sprinkle with dash of all spice and stir again. Remove from heat and pour rice mixture over chicken tenders and spread out evenly with a spoon.
In a separate bowl combine 3 cups chicken broth and 1 cup pineapple juice. Pour liquid over rice and chicken. Liquid should completely cover and submerse product.
Cover casserole dish with foil and bake in oven for 1 to 1 ½ hours or until all liquid is absorbed and rice is fully cooked.
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If you like this recipe idea, check out our eBook, What to Cook for Dinner for Picky Eaters on Amazon. There are several recipes in it that also include ingredients you likely already have in your pantry. And even though we geared it towards picky eaters, you will see an Amazon customer, Allegra Wetzel, stated in her review: “The recipes are creative, yet simple. My children range in age from three months up to 16 years and these recipes are appetizing for all ages and adults.”