Perhaps you didn’t get that Island vacation this year but you can be transported with this great tasting recipe. The combination of chicken, pineapple, garbanzo beans atop cauliflower rice is pleasing to all, especially those who enjoy gluten free meals.
6-8 chicken thighs, bone in
3 tbsp olive oil
1 medium sweet yellow onion, thinly sliced
1 large green or red bell pepper, large dice
8 oz pineapple chunks, drained
10 oz can chick peas or garbanzo beans, rinsed and drained
2 tsp curry
1 tbsp brown sugar
1 can (10-14 oz) coconut milk
Prepared cauliflower rice
Over medium heat, place the olive oil in the Doveware Stew Pot and brown the chicken thighs on all sides. Combine the coconut milk, curry and brown sugar and pour over the chicken. Cover with lid and simmer on low heat for 30 minutes. Stir in the diced bell peppers and sliced onions and continue to cook slowly for another 20 minutes. Add the pineapple and garbanzo beans and cook for an additional 10 minutes to heat through. May be served over rice, pasta or quinoa. Or slash the calories and carbs and try it with some cauliflower rice!
To make the cauliflower rice, either use a package of prepared riced cauliflower which many stores now carry in the freezer and fresh cold section. Or use washed and dried florets from a medium sized cauliflower and shred with a hand held cheese grater, using the larger coarse side. If you have a food processor, pulse a small amount of florets at a time for a few seconds until it becomes a grain like consistency. Be careful not to over-pulse. Sauté lightly in a pan or cook in the microwave for 3- 5 minutes. Or spread evenly on a sheet pan and bake in a 400° F oven for 10-12 minutes, stirring halfway through. Season with salt and pepper and, as I did in this recipe, sprinkle with additional pineapple juice.
Over to You
What’s your version of pineapple chicken and cauliflower rice? Share and inspire us!