30-Minute Steakhouse Marinade 
Creole Roasted Chicken Rice Dinner Mix 
More Spice Seasoning 
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Get RecipeNothing says summer like your meal served out of a carved-out pineapple! This Asian-inspired dish by @flychefaldenb uses Tony’s Dinner Rice Mix, chicken, and vegetables served in a pineapple boat for a one-of-a-kind taste and presentation.
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Ingredients
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1 Tony’s Roasted Chicken Rice Dinner Mix (cooked, day old)
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1 pineapple
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1 pound chicken thighs (boneless, skinless)
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½ cup Tony’s 30-Minute Steakhouse Marinade
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1 tablespoon olive oil
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1 red bell pepper (diced)
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4 garlic cloves (minced)
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1 chili pepper (chopped)
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2 teaspoons sesame oil
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2 tablespoons fish sauce
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2 tablespoons soy sauce
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½ teaspoon turmeric powder
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1 teaspoon curry powder
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Tony’s More Spice Seasoning (to taste)
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2 tablespoons green onion (plus more to garnish)
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½ cup cashews (optional)
- Clear
Directions
- In a bowl, add chicken thighs and Tony’s 30-Minute Steakhouse Marinade. Let marinate for 30 minutes.
- Cut pineapple lengthwise, remove the core, and form a grid.
- Scoop out the pineapple and form a bowl. Set aside.
- In a large saucepan or wok, add olive oil over medium-high heat. Remove chicken from marinade and cook for 2-3 minutes on each side.
- Remove, cut into pieces, and set aside.
- In the same pan with drippings, add in sesame oil and sauté bell pepper for 3 minutes.
- Add in garlic and chili pepper. Sauté an additional 30 seconds.
- Add in day-old Tony’s Creole Roasted Chicken Rice Dinner Mix, pineapples, and chicken. Pour in fish sauce, soy sauce, and season with turmeric, curry, and Tony’s More Spice Seasoning (to taste).
- Stir fry for 5 minutes, remove from heat, stir in green onion.
- Scoop into pineapple bowl, and garnish with cashews and more green onion.
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