Easy tropical chicken & shrimp rice bowl!

INGREDIENTS

• 3 cups cooked rice (white or brown) Or quinoa

• ½ Tbsp fresh minced cilantro

• Salt

• 1 diced red pepper

• 1/2 cup sliced red onion

Shrimp & Chicken

• 1 chicken breast

• ½ lb shrimp

• 2 tsp lime juice

• 2 Tbsp pineapple juice (use from pineapple chunks in can below)

• ¼ tsp chili powder

• Salt

Sauce:

• 8 oz can of pineapple chunks, drain but save the juice

• ½ cup pineapple juice

• 1½ Tbsp soy sauce

• 1 Tbsp honey

• Zest from 1 lime

• Juice from 1 lime

• ½ tsp chili powder

• 1 Tbsp fresh, minced cilantro

1. Cook rice (according to the package instructions). Stir in some fresh cilantro and set aside. (Divide rice between two bowls when ready to serve.)

2. Peel, and rinse shrimp. Mix shrimp with lime juice, pineapple juice, chili powder, and salt in a bowl and let it sit while preheating a cooking pan. Do the same with chicken in separate bowl.

3. Preheat a cooking pan with about a tablespoon of oil over medium-high heat. Once the pan is hot, cock chicken first as it generally takes longer than shrimp. Then cook shrimp until pink and opaque on both sides. Take out and set aside. (You can save the juice from marinating the shrimp and add it to the sauce.)

4. Add extra 1Tbsp oil to the pan and add drained pineapple chunks. Sear pineapple chunks until nicely browned. Lower the hear to medium.

5. Add sauce to the pan. Stir and let it simmer for 2-3 minutes.

6. Quickly stir in shrimp, chicken and divide the shrimp, pineapple, and sauce mixture over the two rice bowls.

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