This recipe is one of Jeremy's top favorite meals! The original recipe only called for green peppers. I've added mushrooms, carrots, onions, colored peppers, and even once a little fresh spinach. So, use whatever veggies you like. If your rice and chicken are already cooked, then this meal comes together super fast!
PINEAPPLE CHICKEN AND RICE
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3 cups cooked rice
1-1 1/2 cups chopped cooked chicken
1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup honey
1/4 cup mustard (yellow or a mix of yellow and Dijon)
1/4 cup white wine, chicken broth, or pineapple juice
1 cup crushed pineapple
1 green pepper seeded and chopped
1 medium onion, chopped
4-8 oz mushrooms, sliced
2 carrots, shredded
Preheat the oven to 350°F.
Melt the butter and olive oil in a saucepan over medium heat. Add the honey, mustard, and wine. Stir to combine. Add pineapple and veggies. Allow the sauce to heat through and the veggies begin to cook for a few minutes.
Lightly grease an 8x8 pan. Spread the rice in the bottom. Top with the chopped chicken. Pour the sauce over everything. Sprinkle with paprika. Place in the oven for 20-30 minutes until everything is heated through.