Description

This dish combines tender chicken thighs, vibrant bell peppers, and sweet pineapple chunks, all cooked to perfection on a Blackstone griddle. The sweet and tangy sauce ties everything together, and serving it in pineapple bowls adds a fun, tropical touch

Ingredients

1 pound boneless chicken thighs, cubed
1 red onion, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 fresh pineapple
15 oz can baby corn, drained
1 1/2 cups sweet and tangy sauce (store-bought or homemade)
2 cups cooked white rice
2 teaspoons sesame seeds (optional, for garnish)

2 teaspoons chopped cilantro (optional, for garnish)

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Instructions

Prepare the Pineapple Bowls:
- Slice the pineapple in half lengthwise.
- Carefully carve out the center of each half to create two pineapple bowls, ensuring you leave enough flesh to maintain their structure.
- Cube the removed pineapple flesh to use in the stir-fry
- Preheat the Griddle:
- Preheat your Blackstone griddle to medium heat.
- Apply a thin layer of nonstick spray or oil to the griddle surface.
Cook the Ingredients:
- Place the cubed chicken, sliced bell peppers, diced red onion, pineapple chunks, baby corn, and the hollowed-out pineapple bowls onto the griddle.
- Cook, stirring and turning frequently, until the chicken is fully cooked and the vegetables are tender and caramelized.
Add the Sauce:
- Drizzle the sweet and tangy sauce over the chicken and vegetable mixture.
- Continue cooking for a few more minutes, ensuring everything is evenly coated and heated through.

Assemble and Serve:
- Remove the pineapple bowls from the griddle and fill each with a portion of the cooked white rice.Spoon the chicken and vegetable stir-fry over the rice in each pineapple bowl.
- Garnish with sesame seeds and chopped cilantro, if desired.
- Serve immediately and enjoy!

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Feel free to customize the vegetables based on your preferences or what you have on hand.

If you don’t have a Blackstone griddle, this recipe can be prepared using a large skillet or regular grill with a grill basket.