This is the most simple, flavorful and healthy Asian meal I've ever prepared. My best time-saving tip for weeknight meals is to start tomorrow's dinner while you're loading the dishwasher after tonight's. So, the night before you will need to cook a batch of rice, preferably a rich flavorful brown/wild/whole grain rice. And you will need brown chicken breasts, leaving them slightly undercooked. Put the cooked rice in a container. Chop the chicken into cubes and you're done for the night.
To prepare the meal the next day, you'll need 1/2 a pineapple (fresh if possible), 1/2 red bell pepper, 1/2 green bell pepper and 1/4 C of Frank's sweet chili sauce (or any other duck sauce, sweet and sour sauce you like).
Put the chicken cubes in a skillet and begin to reheat them. While chicken is cooking, cut peppers and pineapples into bite size pieces. [Tool tip -- I use a manual food processor that processes all of my chopping and cutting in about two minutes.] Reheat the rice in the microwave [using a steamer basket]. When chicken is heated through, add the pineapple-pepper to the skillet and heat it all. Prepare the plate using a drizzle of eel sauce or peanut sauce. If you don't have either one you can create a sauce by diluting peanut butter with a bit of water. Plate the rice using a measuring cup to create an nice round shape and then add your sweet and sour pork. Finish the presentation with crushed red pepper and chopped peanuts and sesame seeds (all three or any one.) Enjoy!
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