Thai Pineapple Chicken and Rice

No need for takeout. Seriously.

2 boneless chicken breasts, cut in 1 - 1 1/2" cubes
2 tbsps coconut oil
salt and pepper to taste
1/4 tsp mild curry
1  1/2 cups chopped fresh pineapple
1 large red pepper, diced
1/2 cup chopped onion
2 tsps minced garlic
1/3 cup peanuts
2 or 3 tbsps shredded coconut
3 cups cooked and chilled jasmine rice
1 tbsp soya sauce
1 tsp sriracha sauce
1 tsp sweet chili sauce
1 tsp lime juice

Have the rice previously cooked and chilled.

Heat coconut oil in a skillet and add chicken that has been seasoned with salt, pepper and curry. Cook until the chicken is no longer pink and just slightly golden, about 3-5 minutes. Remove to a plate.

Add pineapple, red pepper and onion to the skillet and cook on medium-high 3-5 minutes. Toss in garlic, peanuts and coconut for 1 minute then add the rice. 

Stir soya, sriracha, sweet chili sauce and lime juice together and add to the pan along with the chicken. Once it's heated through it's ready to serve.

Serves 4

Leftover pineapple?  How about Pineapple Upside Down Minis?
http://hotandcoldrunningmom.blogspot.ca/2017/10/pineapple-upside-down-minis.html