• Marinade the Chicken in half of the Pineapple Juice, Kosher Salt, Fresh Cracked Black Pepper for 30 minutes
• Thinly slice the Green Onion separating the whites from the greens
• Cook the Rice with a pinch of Salt and the whites of the Green Onion. .

• Zest and 1/4 the Lime
• Chop the Cilantro leaves and stem

• Chop the Garlic
• Medium dice the Onion, and Pepper

• Heat up the pot on high heat, add 2 tbsp of Vegetable Oil and add the marinaded Chicken Thighs, cook for 3 minutes on each side
• Add the Peppers, Onions, and Garlic and cook for 3 minutes constantly stirring until fragrant
• Add the Pineapple

• Add the Coconut Milk and the rest of the Pineapple Juice and bring to a boil, then reduce the heat to medium low and let everything simmer for 10 minutes, stirring every 2 minutes
• Remove from heat and add the Fish Sauce/Tamari/Sriracha, ½ the Cilantro and Lime Zest .

• Serve on the Scallion Rice, and garnish with Cilantro, Green Onions and Lime Wedge