Are you craving some South Pacific cuisine? This sweet, sticky and tangy Thai chicken with roasted pineapple, brown rice and our nutty Micro Arugula is a spectacular taste treat. Believe it or not, this stunning dish takes less than 40 minutes to make, even with the fancy veggie ribbons. Try it any time during the week when you want to feed your family an authentic flavorful dish that's anything but the norm.

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We start by mixing up a homemade marinade that really gives this dish an authentic flair. Mixing all the ingredients is easy, but you may have to visit a specialty store to get palm sugar and lemon grass paste. They are key to creating a memorable flavor, kind of like our Micro Arugula. It has the ability to elevate any dish and offers a nutty, spicy bite, all while keeping it light and fresh.

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Next you'll want to pan fry the chicken thighs. Thighs are a naturally fatty cut compared to breast meat, but it's your choice here. Choosing free range and antibiotic free chicken makes a big difference too.

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While you're gathering ingredients from this list below, enjoy this short Recipe Video to see the delicious flow of this dish!

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Ingredients:

1 tbsp. palm sugar

3 tbsp. light soy sauce

5 tbsp. toasted sesame oil divided

1 tsp. cider vinegar

2 tbsp. minced ginger

1 clove garlic minced

2 tsp. lemon grass paste

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METHOD:

1. Mix together with a whisk.
2. In a medium bowl, drop chicken thighs into marinade and let it rest for 1 hour.
3. While that chills, cook your rice (methods vary depending on if you use a rice cooker or stovetop option.)
4. Heat a skillet to high. Add sesame oil and fry your chicken, adding marinade as needed. Flip and repeat then remove chicken, leaving drippings in pan.
5. Remove the crown of your pineapple, then the outer skin. Cut wheel rounds, then core the middle.
6. Add  remaining marinade to skillet, then drop pineapple wheels. Cook until bronze and flip to repeat the other side.
7. Time to Plate up!
    
   1. Start  with a bed of brown rice
    
   2. Add chicken and pineapple
    
   3. Garnish with radish, carrot and cucumber ribbons
    
   4. Add Micro Arugula to the top of the chicken.

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