Chicken and Pineapple Rice in a Pineapple Boat

1. 1 Long-grain ricepack 800 g ≈ $1.96 68 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 153 g
3. 3 Fresh pineapplepack 1 pcs ≈ $3.00 0.2 pcs
4. 4 Bell peppers≈ $6.00 per kg 81 g
5. 5 Green onionspack 50 g ≈ $1.30 14 g
6. 6 Soy sauce 16 ml
7. 7 Eggspack 10 pcs ≈ $1.89 0.9 pcs
8. 8 Sesame oil 7 ml
9. 9 Salt to taste
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in salted water for 15–18 minutes until tender.

2. Cut the pineapple in half, scoop out some flesh, and chop it into cubes.

3. Cube the chicken², slice the bell⁴ pepper into strips, and chop the green⁵ onion into rings.

4. Sear the chicken² in sesame oil for 5–6 minutes until cooked through.

5. Add the bell⁴ pepper and pineapple, stir-frying for another 3 minutes.

6. Push everything to one side, crack in an egg, and scramble quickly into soft curds.

7. Stir in the rice and soy sauce, warm through for 2 minutes, then spoon into the pineapple half.