Step 1

1. Cut 1/2 of a pineapple into small cubes. Add to food processor.

Step 2

2. Puree pineapple until liquified.

Step 3

3. Cut chicken into cubes. Add to pan. Pour puree'd pinapple over top. Cook chicken.

Step 4

4. Chop 1/2 onion.

Step 5

5. When chicken is almost fully cooked, add onion to chicken & pineapple mixture.

Step 6

6. Add a scoop of Coconut Milk to chicken mixture. Add a tablespoon of white pepper. Add 4 cloves of pressed garlic.

Step 7

7. Grab a small bunch of cilantro and few sprigs of thyme. Chop them.

Step 8

8. Add cilantro and thyme to chicken mixture.

Step 9

9. Once chicken is fully cooked and onions are almost see through, scoop mixture into food processor. Lightly grind food until chicken looks shredded.

Step 10

10. Grate 2 medium sized carrots finely.

Step 11

11. Pour in a new pan 1 can of coconut milk, 32 oz. chicken broth, 1 can of water. Add 2 cans Great Northern Beans & Shredded chicken mixture. Mix well. Bring to a boil. Then simmer. Add carrots.

Step 12

12. In another pan, add 1 cup of water. 1 tsp garlic, 1/4 tsp. cumin, 2 tbsp. coconut flakes, sea salt, 4 dashes of Jamaican Allspice. Add 1/2 cup Long Grain Brown Rice.

Step 13

13. Cook rice until al dante. (Still slightly crunchy.)

Step 14

14. Add rice to simmering mixture. Simmer until carrots and rice are cooked thoroughly.

Step 15

15. Serve with or without organic sour cream.