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Heat a large frying pan over medium heat. Spray the chicken with olive oil spray and cook, in batches, turning occasionally, for 13 mins or until cooked through.
Meanwhile, heat the rice following packet directions. Transfer to a bowl and use a fork to separate the grains. Cut the pineapple into small pieces and add to the rice with the capsicum and 2 tbs reserved pineapple juice. Season. Stir to combine.
Divide the rice mixture among serving bowls. Top with the chicken and spinach.
2 x 400g pkts Malaysian-style chicken tenderloin skewers or 2 x 375g pkts nut-free satay chicken kebabs
2 x 250g pkts microwavable coconut rice
225g can pineapple pieces in juice, drained, juice reserved
1 red capsicum, seeded, finely chopped
60g baby spinach leaves
Chicken, coconut, egg allergy, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, 5 ingredient, asian, family friendly, hearty, kid friendly, weeknight, dinner, spring, summer, savoury, sweet, easy dinner, healthy, freshcoles
Chicken and rice dinner just got better with this chicken skewers and pineapple rice recipe. And you only need 5-ingredients to make this flavourful dinner.