Rice salad with chicken and pineapple

Ensalada de arroz con pollo y piña

In summer I usually make this type of rice salad a lot, it is a salad that is eaten cold but I sauté the vegetables a little so that they have more flavor, the pineapple gives it a delicious sweet touch and the mixture of soy and ginger an exotic touch . It is a perfect salad to cook ahead of time or to take in tupperware to the beach or a picnic.

Ingredients: For the salad:
  • 300 g of basmati rice
  • 1l of water (or you can also measure 1:3, one part rice to three parts water)
  • 250 g chicken cut into thin strips
  • Olive oil
  • 100 g corn for salads
  • 150 g frozen peas
  • 100g finely chopped onion
  • 1 minced garlic
  • 90 g carrot cut into cubes
  • 200 g natural pineapple cut into cubes
  • Salt and pepper
Ingredients for the dressing:
  • 3 tablespoons low-salt soy sauce
  • 1 tablespoon almond oil
  • 1 dessert spoon of grated ginger
  1. To cook the rice I used my 16 cm Monix Optima pot . Bring the water to a boil with a little salt and when it starts to boil, add the rice, lower the heat, cover and let it cook as indicated by the manufacturer, about 10 minutes.
  2. When it is cooked, we are going to refresh it immediately so that it does not continue cooking. To do this, we are going to drain the rice and run it through cold water, allowing it to lose as much water as possible to add to the vegetable stir-fry. Since I have my 24 cm Monix Optima colander , I use it both as a colander and for steaming.
  3. We will also prepare the dressing: Mix the soy sauce, almond oil and ginger in a bowl. Reserve.
  4. We are going to start the stir-fry in parts so that both the vegetables and the chicken are just right. I have used the low saucepan from the 28 cm Magma line, it is perfect for this type of recipes. Put a little olive oil in the pot and sauté the chicken strips until they are crispy and golden, remove with a slotted spoon and set aside.
  5. Put the chopped onion and chopped garlic in the pot, sauté until the onion is transparent, about three or four minutes.
  6. Add the frozen corn and peas to the saucepan and fry until tender for about three minutes. Finally, add the pineapple and the reserved sautéed chicken. Mix everything well.
  7. It is time to add the dressing, we mix very well so that the soy sauce impregnates all the ingredients well. We can add a little pepper and adjust the salt carefully, which is why I recommend low-salt soy sauce.
  8. Serve warm or cold.
Salad-rice-photoshop-2 Photography and recipes by Silvia .

Reading next

Ensaladilla rusa
Ensalada de quinoa negra

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.