4 cups cooked brown or white rice, chilled

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

3 tablespoons coconut oil, divided

½ yellow onion, chopped

½ green bell pepper, chopped

½ red bell pepper, chopped

1 large garlic clove, minced

1-inch piece fresh ginger, grated

2 tablespoons soy sauce (use gluten-free if needed)

1 tablespoon honey

1 ½ cups fresh pineapple, cubed

¾ cup frozen peas

1 small lime, juiced

Green onions and sesame seeds for garnish

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Prepare the chicken: Season chicken pieces generously with salt and let them rest for 10-15 minutes. Pat dry to remove excess moisture.
Cook the chicken: Heat 2 tablespoons coconut oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until no longer pink inside, about 5-7 minutes. Remove chicken and set aside.
Cook the vegetables: Add remaining tablespoon of coconut oil to the skillet. Sauté onion for 3-4 minutes until softened. Add bell peppers, garlic, and ginger, cooking for another 2-3 minutes. Stir in soy sauce and scrape up any browned bits from the pan.
Combine rice, pineapple, and chicken: Add chilled rice, honey, pineapple cubes, and cooked chicken to the skillet. Stir well and reduce heat to low. Cook for about 5 minutes until heated through.
Add peas and lime: Stir in frozen peas and lime juice during the last minute of cooking. Turn off heat and let the peas thaw in the hot rice.
Serve: Garnish with sliced green onions and sesame seeds. Serve immediately.

1 ¼ cups raw rice = 4 cups cooked rice.
For best results, use leftover rice that has cooled completely and been refrigerated for at least 4 hours or overnight.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Substitute chicken with tofu, edamame, or leftover cooked meat for variations.
Fresh pineapple provides the best flavor, but unsweetened canned pineapple can be used if needed.