Hey everyone! I’m Alyssa, and I’m super excited to start this account to share with you some of my favorite recipes that I’ve been making. I’ve always been in love with food, but I didn’t start seriously exploring the culinary world until about three years ago. Over the years, I’ve had the opportunity to make so many delicious, healthy recipes that I think you’ll really enjoy!
With that being said, let’s kick off my first post with this PINEAPPLE MANGO CHICKEN RICE 🥡 a family favorite in the Deschler household. I absolutely love fried rice, so I decided to create this recipe as a healthier alternative. The flavors really compliment each other. This serves as a very hearty meal for a large family… and leftovers are always one of my favorite parts (if there are any haha). Here’s the recipe.
Pineapple mango chicken rice:
– Chicken marinade: 1/2 cup soy sauce, 1/3 cup water – 5 cups cooked rice – 1 1/4 cups cashews
– 2 lbs. diced uncooked chicken (1/2 inch)
– 2 teaspoons olive oil
– 3/4 cup green onions chopped
– 5 garlic cloves chopped
– 16 oz bag of frozen carrots and peas
– 2 cups pineapple juice
– 1 teaspoon ginger powder
– 1/4 teaspoon black pepper
– 2 cups diced pineapple
– 2 cups diced mango
– Sesame seeds
Marinate the diced chicken and refrigerate for 3 hours. In a large pan or skillet, heat oil on medium heat. Sauté green onions and garlic, then add chicken with marinade. Cook chicken on each side for about 3 minutes or until fully cooked. Add all seasoning, cashews, and mixed veggies. Then, add cooked rice, pineapple, mango, and juice. Stir and allow to simmer with the lid on for 10 minutes. Garnish with sesame seeds and green onions.