Caribbean-style rice

Ingredients for 4 servings:

• 2 chili peppers, red
• 2 stalk(s) leeks
• 500 g chicken breast fillet(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• n. B. vegetable oil
• 250 g rice
• 200 ml water
• 250 ml pineapple juice
• salt and pepper
• some turmeric
• 1 small pineapple
• 2 tbsp desiccated coconut

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for exotic enjoyment

Slice the chili peppers and leek into rings. Dice the chicken breast fillet and slice the bell peppers. Heat 1 teaspoon of oil in a non-stick pan and fry everything for 5 minutes. Add the rice, sauté briefly, and deglaze with pineapple juice and water. Simmer the rice for 10-15 minutes, then season with pepper, turmeric, and salt. Peel the pineapple, halve it, remove the tough core, and slice it. Sprinkle with desiccated coconut and fry in a pan with a little oil until golden brown. Divide the rice among 4 plates, garnish with the fried pineapple slices, and serve.