Pineapple Pulled Chicken

What a surprise it was to find cheap AND flavorful pineapple in the store in February. This recipe uses the bright and light flavor of our Pastamore Meyer Lemon Oil and pairs it with the sweetness of pineapple. These great flavors match great with chicken and tasty chicken and coconut rice. This dish would also be great finished with a drizzle of Pastamore Citrus Balsamic Vinegar.

Ingredients:
1 lb - chicken breast
1/2 - pineapple
1/2 - yellow onion
1 Tbsp - Pastamore Meyer Lemon Oil
To taste - salt and black pepper
1 cup - white rice
1.5-2 cups - low sodium chicken broth
1 Tbsp - coconut oil

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the chicken breast. Cook to an internal temperature of 165ºF. Remove from water and allow to cool.

2. Heat a large pot on the stove over high heat. Add chicken broth, rice, and coconut oil. Bring to a boil and reduce to strong simmer. Cook until tender. Season to taste with salt.

3. Shred chicken. Cut top and bottom off of pineapple. Cut skin off and remove core. Cut pineapple into 1/2" x 1/2" pieces. Remove skin from onion and remove top and bottom. Cut into 1/2" wide slices.

4. Heat a large frying pan over medium heat. Add the Pastamore Meyer Lemon Oil, onion and chicken. Cook until browned. Add pineapple and heat until warm. Season to taste with salt and black pepper.

5. Plate the coconut rice and top with the pineapple pulled chicken.