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Camp’s Pineapple Chicken With Confetti Rice Keeps the Beach Vibes Going for Meal After Meal

One delicious family meal is great! But why not make LOADS of delicious meals at once and save them for rainy days?

Camp Kitchen · about 2 months ago

  • cooking

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When it comes to this dish, there’s no reason not to go BIG. This recipe will serve four, but because it’s so easy to make ahead and freeze for later, you can double or even triple the recipe for those times when you’re just too busy to cook (or just don’t feel like it). With dinner figured out, it’s time to party! Confetti rice is pretty festive, but add some fun island-themed placemats and some flower necklaces to bring the beach vibes to the dining room.

Equipment Needed:

Ingredients:

4

Boneless Skinless Chicken Breast

⅓ cup

Less Sodium Soy Sauce

1 Tbsp.

Pure Sesame Oil

1

Yellow Onion, Diced

1 tsp.

Garlic Powder

1 tsp.

Ground Ginger

1

Red Bell Pepper

1

Yellow Bell Pepper

1 20oz can

Pineapple Slices in 100% Pineapple Juice

1½ cups

Cooked Rice

1 Tbsp.

Corn Starch

1-2 Tbsp.

White Sesame Seeds, for garnish

2

Scallions, thinly sliced, for garnish

Step-by-Step Instructions:

  1. 1.

    Add the chicken to a gallon-sized zip-top bag, along with the soy sauce, sesame oil, half the onion, garlic powder, and powdered ginger.

  2. 2.

    Secure the bag and mix to distribute the sauce around the chicken evenly.

  3. 3.

    Deseed and dice the bell peppers. Add to the quart-sized bag along with the other half of the onion.

  4. 4.

    Label the bags with the recipe name and date to allow for easy storage; binder clip the bags together at the top. Place the bags in a freezer on a flat surface, if possible, to ensure it freezes in a convenient shape.

  5. 5.

    When ready to use, defrost the bags in the refrigerator overnight.

  6. 6.

    Add all the contents of the sesame chicken bag into a slow cooker. Add ½ cup of the liquid from the pineapple can, along with five of the pineapple rings (save the other pineapple rings for serving). Place a lid on top and cook on LOW for five hours or HIGH for three.

  7. 7.

    In the last 30 minutes of cooking, remove about a quarter of the cooking liquid from the pineapple chicken and mix it with the cornstarch. Add the slurry back to the slow cooker and gently stir. Place the lid back on and allow to cook for the remaining 30 minutes.

  8. 8.

    Meanwhile, in a medium saucepan, heat ½ tablespoon of oil over medium heat. Add the chopped onion and pepper mixture, and saute for 2-3 minutes or until the onion begins to soften.

  9. 9.

    Add the rice to the pan and toast with the vegetables for 1-2 minutes. Add four cups of water and bring to a boil, then cover and reduce to a simmer. Cook for 17 minutes, then turn off the heat and steam for 10 minutes before fluffing with a fork. (Note: check the rice brand you have to ensure water ratios and cook time is accurate, this can change slightly depending on the variety you’re using!)

  10. 10.

    Once the chicken is done, either pull apart with two forks for shredded chicken or carefully remove to a cutting board and cut into chunks.

  11. 11.

    Serve the pineapple sesame chicken over the confetti rice along with the pineapple rings.

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