Coconut rice with chicken and paprika

Pour the juice from the tin pineapple into a measuring cup and fill it with the coconut milk and possibly some water to 600 ml. Bring to the boil in a large pan and add the rice. Cook on low heat with the lid on the pan 10 min.

Cook over low heat with the lid on the pan 10 min. Stir frequently. Turn off the heat and let the rice stand for 15 minutes.

In the meantime, stir the oil in a stirring stir fry the chicken on a high heat until golden brown. In the meantime, cut the onion into wedges and the bell pepper into strips. Turn down the heat, add the onion and the paprika and stir fry for 5 minutes until the chicken and vegetables are tender.

Cut the pineapple into pieces. Add the pineapple to the chicken, onion and paprika and warm for another 1 minute. Season with salt and pepper. Serve with the coconut rice.