This rice bowl with tender chicken breast chunks, sweet pineapple, and supple veggies in a savory sauce is cozy and comforting. Easy to make, it is perfect for a weeknight meal.
I'm not a huge outdoor adventure kind of person. Growing up, my family camped every summer. We did it the old-fashioned way: pitched a tent, cooked by fire or propane, weathered through downpours, the whole nine yards. We camped in the woods, down by the seashore, in the plains, and up in the mountains. I was never fond of it and still am not. I don't like germs and I don't like creepy crawlies.
So it's a wonder to me why I like to watch survival shows—but not just any. I love Bear Gryll's old series, Man vs. Wild, where he got dropped into the wild (rain forests, desserts, mountain tops, and more) to demonstrate survival skills. In his current show, Running Wild with Bear Grylls, he takes a celebrity along on a 2-day journey through various terrains and teaches his partner hands on skills as well as encourages him/her to face his/her fears. Often times, it is inspiring.
So it's a wonder to me why I like to watch survival shows—but not just any. I love Bear Gryll's old series, Man vs. Wild, where he got dropped into the wild (rain forests, desserts, mountain tops, and more) to demonstrate survival skills. In his current show, Running Wild with Bear Grylls, he takes a celebrity along on a 2-day journey through various terrains and teaches his partner hands on skills as well as encourages him/her to face his/her fears. Often times, it is inspiring.
Perhaps on some level, I'm hoping some of the techniques and tips would come in handy in the future. Who knows? I might find mysylf stuck on a desolate part of the highway while going to the shopping mall one day. But no worries! I'll know that I can harvest cattails from the side of the road and use the fluffy inside of the head as tinder to start a fire to keep warm if my car runs out of gas. No lie, I have a flint at all times in my car. And I can eat the roots of the plant to keep me nourished while I wait for AAA to come to the rescue! 😂 Keep this tip in mind. It might come in handy for you someday, even if it's just for trivia on game night. (teehee!)
I also like the living off the grid shows, specifically Alaska the Last Frontier and Alaskan Bush People. These shows chronicle families who live WAAAAY outside of civilization, who build their own homes, farm the land, keep livestocks, and hunt for their existence. I never wish to be placed in any of the situations these people are in, but I find it fascinating!
Enjoy the rest of your week!
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CHICKEN PINEAPPLE AND RICE 
INGREDIENTS:
1 1/2 - 2 pounds chicken breast, cut into small 3/4-inch chunks
1/2 teaspoon salt
14 teaspoon black pepper
2 cups shredded carrots
1 1/2 heaping cup onion slices, 1/4-inch thick
2 cloves garlic, chopped
2 tablespoons minced ginger
1 (20 oz) can pineapple slice or chunks, juice drained and reserved*
1 cup 1-inch strips of scallion, greens only
2 tablespoons vegetable or canola oil
For the Rice:
2 cups uncooked rice
3 cups water
For the Sauce:
1 cup less sodium chicken broth
1/2 cup reserved pineapple juice (see *)
1/4 cup ketchup
5 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
14 teaspoon black pepper
2 cups shredded carrots
1 1/2 heaping cup onion slices, 1/4-inch thick
2 cloves garlic, chopped
2 tablespoons minced ginger
1 (20 oz) can pineapple slice or chunks, juice drained and reserved*
1 cup 1-inch strips of scallion, greens only
2 tablespoons vegetable or canola oil
For the Rice:
2 cups uncooked rice
3 cups water
For the Sauce:
1 cup less sodium chicken broth
1/2 cup reserved pineapple juice (see *)
1/4 cup ketchup
5 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons cornstarch
INSTRUCTIONS:
To cook the rice: boil water in a medium saucepan. Once boil reduce heat to just slightly above low. Immediately add rice. Stir for 30 seconds. Cover and simmer for 20 minutes. Shut off heat. Fluff with fork just before serving.
While the rice cooks, prep the rest of the meal. Drain pineapple and reserve 1/2 cup of the juice to use in the sauce. If using sliced pineapple, cut into chunks.
In a medium bowl, combine all sauce ingredients. Whisk until combined and set aside.
Season the chicken with salt and pepper. Preheat a large 12-inch skillet on medium heat. Add oil. Add chicken in a single layer. Cook for 3 minutes to brown. Turn pieces over and cook for 3 additional minutes or until chicken is opaque throughout. Remove chicken to a platter. They may not be completely cooked through at this point.
Drain any excess liquid, leaving 2 tablespoons in skillet. If there is no liquid, add 2 tablespoons water. Add carrots in an even layer. Cover and cook for 2 minutes. Stir in ginger, garlic, and onion. Cover and cook for 2 additional minutes.
Whisk the sauce mixture. Add to skillet and stir until bubbly and slightly thicken. Return the chicken to the skillet, submerging into the sauce. Top with drained pineapple and scallion. Cover and simmer for 7-8 minutes, or until chicken is cooked through. Serve with rice.
Makes 4 servings.
*Drain pineapple juice. Reserve half cup for the gravy. Discard the remaining or save it for other uses.
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