Hawaiian chicken bowl with grilled pineapple and peppers

Ingredients

For 1 serving

• White rice65 g
• Chicken breast130 g
• Pineapple100 g
• Bell peppers100 g
• Red onion30 g
• Soy sauce10 ml
• Extra virgin olive oil8 g
• Lime1
• Cilantroto taste

Contains: gluten, soy,

In season: June – September

Method

1. Rinse the rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12–15 minutes, until the water is absorbed; leave it to rest, covered.
2. Meanwhile cut the chicken breast into slices about 1 cm thick, juice the lime and marinate the chicken for 10 minutes with the soy sauce and lime juice.
3. Peel the pineapple, cut out the hard core and slice it; wash the peppers, remove the seeds and membranes and cut them into wide strips; thinly slice the red onion.
4. Heat a griddle or ridged pan over high heat and grease it with the oil. Grill the peppers and pineapple for 4–5 minutes per side, until nicely charred, and set aside.
5. Drain the chicken and grill it for 4–5 minutes per side, until well marked and no longer pink inside.
6. Cut the chicken, pineapple and peppers into pieces and arrange them over the rice with the red onion and coriander leaves.