THE BEST MANGO BBQ CHICKEN PINEAPPLE BOWL | FRIED RICE | SHAYSFOODJOURNEYS

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Ketchup and vinegar can mimic barbecue sauce flavor at a lower cost.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: drumsticks

Chicken thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions can add a fresh flavor at a lower price.

Cut the fresh pineapple in half to create pineapple boats.

Place the pineapple boats in the oven at 350°F for 1-2 minutes to warm them up.

Add olive oil and hot chili oil to a pan for frying rice.

Add cold, day old rice to the pan.

Pour in soy sauce for color and flavor.

Add a bit of sesame seed oil and a small amount of sweet chili sauce.

Sprinkle in five spice, onion powder, garlic powder, and a pinch of salt.

Add green onions and carrots to the rice mixture.

Add a little oyster sauce to the rice.

Create a space in the rice and crack in 2 eggs, letting them cook for a minute before stirring them into the rice.

Cut chicken tenders into cubes (about 5-6 tenders or 2 chicken breasts).

Season the chicken with salt, seasoned pepper, seasoning salt, garlic powder, smoked paprika, and mesquite seasoning.

Add a little olive oil to help the spices adhere to the chicken.

Cook the seasoned chicken in a hot pan with olive oil.

Add red peppers to the pan with the chicken.

Once the chicken is almost done, add pineapple and mango barbecue sauce to the pan.

Heat the pineapple in the oven for about 5 minutes before serving.

Fill the warmed pineapple boats with fried rice and top with the chicken mixture.

Drizzle additional mango barbecue sauce over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens