Step 1

Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.

Step 2

Preheat your oven to 400°F.

Step 3

Pound or cut the chicken breast so it is even in thickness throughout. Drizzle lightly with olive oil and season with salt and pepper.

Step 4

Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.

Step 5

Wash and cut your peppers and green beans. Cut the peppers into a large dice and the green beans into ½" pieces.

Step 6

You may want to steam your green beans in the microwave for a bit so they can cook through and not be so crisp.

Step 7

In a large skillet, heat a bit of oil over medium high heat. Add in the carrots and green beans. Cook for 2-3 minutes.

Step 8

Add in the garlic and stir. Make some room in the pan for the peppers and add a bit more oil. Add in the peppers to the center of the pan and cook until they have begun to soften, around 3-4 minutes.

Step 9

Place all of the vegetables into a large bowl.

Step 10

Add the ketchup, water, vinegar, sugar, and sambal into a small sauce pot and bring to a boil over medium high heat. Stir to dissolve the sugar.

Step 11

Mix the cornstarch with 1 tsp of water to create a slurry.

Step 12

Once the sauce has reached a light boil, reduce to a simmer and stir in the cornstarch mixing constantly.

Step 13

Season with salt to taste.

Step 14

Cut the chicken into a small dice. When I use chicken breasts I like it to be on the smaller side for reheating in the microwave.

Step 15

Pour the sauce over the chicken and coat it evenly.

Step 16

Add the chicken, rice, and pineapple to the bowl with the vegetables. Mix thoroughly and taste. Season with salt and pepper to your liking.

Step 17

This recipe makes 5 servings. Divide your mixture evenly between 5 containers.