Ingredients
2 spring onions
3/4 cup jasmine rice
1 lime
4 ounces coleslaw mix
1 ounce mayonnaise
1 pound chicken breast
3 pineapple rings
2 fl oz teriyaki glaze (I make homemade sauce for this)
1/4 teaspoon red pepper flakes
olive oil
salt
pepper
Preparation
Bring a small pot of jasmine rice and 1 1/2 liters of water to a boil. Let it simmer, cover, and cook until the rice is done.
Slice the spring onions into thin rounds, halve the lime, then combine both with the coleslaw mix, mayonnaise, 1 teaspoon of olive oil, and a pinch of salt and pepper. Place in the refrigerator until ready to serve.
In a pan over medium to high heat, sauté the pineapple with a bit of olive oil. Make sure to pat the rings dry before placing them in the pan. Once it's lightly browned (or reaches the desired color), remove it and set aside. Do not clean the pan.
Using the same pineapple pan, add another splash of olive oil over medium heat. Place the chicken breast in the pan (you can also dice it if you prefer, I do that). Cook until fully cooked.
Halve the pineapple rings.
Plate the dish with the chicken over the rice, topped with pineapple and coleslaw. Then drizzle the chicken with teriyaki glaze/sauce. Garnish as desired with red pepper flakes and spring onions.