Ingredients:

For the rice:

2–3 cups cooked white rice (day-old rice is best)

1 cup fresh pineapple chunks

2 tablespoons soy sauce

1 tablespoon teriyaki sauce (optional)

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PANERA COPYCAT CREAMY CHICKEN & WILD RICE SOUP

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PANERA COPYCAT CREAMY CHICKEN & WILD RICE SOUP

2 tablespoons oil (vegetable or sesame)

1/4 cup diced onions

Salt and pepper to taste

For the chicken + veggies:

2 chicken breasts (diced)

1 cup mixed bell peppers (diced)

1/4 cup onions (diced)

2–3 tablespoons teriyaki or BBQ sauce

Garlic powder or minced garlic

Oil for cooking

For the sides:

Fresh pineapple halves (grilled optional)

Corn on the cob (lightly oiled and grilled)

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 Instructions:

1. Preheat the griddle to medium-high and oil the surface.

2. Grill the corn & pineapple halves:

Place whole pineapples and corn on the griddle.

Turn occasionally until charred and tender (about 10 minutes).

Optional: Slice grilled pineapple for garnish or mix into rice.

3. Cook the chicken:

Add a little oil to a hot section.

Sauté diced chicken until browned (about 5–7 mins).

Add garlic, diced peppers, onions, and teriyaki or BBQ sauce.

Stir-fry until chicken is fully cooked and veggies are tender.

4. Make the pineapple fried rice:

Add oil to a clean section.

Sauté onions for 1–2 mins.

Add pineapple chunks and let them caramelize slightly.

Add cooked rice, then soy sauce and teriyaki sauce.

Stir-fry everything until well mixed and hot.

5. Serve it up!

Plate the rice with the chicken on top or side-by-side.

Add grilled pineapple or corn as sides.