Heat oil in a large pan over medium-high heat, add spice and coconut sachets along with vegetables (reserve red onion). Cook for 3 minutes or until softened.
2. Stir in rice, 2 cups hot water and pineapple. Cover and cook (over medium-high heat) for 15 minutes or until rice is tender (see notes).
3. Toss chicken tenderloins with 2 tbsp soy sauce and 1 tbsp grated ginger. Heat a large pan over medium-high heat and cook onion for 2-3 minutes. Add chicken and cook for 3 minutes on each side or until cooked through.
4. Serve chicken tenderloins over pineapple rice with lime cut into wedges.
Use coconut, sesame or a neutral oil for cooking if you have at home.
Stir the rice occasionally and add more water if needed.
Vegetable stir-fry pack 1 packet
Pineapple (chunks) 225g
Chicken tenderloins 600g
From your pantry:
oil (for cooking), soy sauce