Tropical Chicken and Rice - Kidney Kitchen

Ingredients

• ¾ cup dry white rice
• 1 ½ cups water
• 2 tablespoons coconut oil
• 12 ounces (¾ pound) boneless, skinless chicken thighs, diced
• 2 tablespoons no salt or low sodium chili seasoning (may use gluten free)
• ½ teaspoon kosher sea salt
• ⅛ teaspoon red pepper flakes
• ⅛ teaspoon ground allspice
• 2 teaspoons garlic, minced (2 cloves)
• 1 tablespoon honey
• 1 cup canned pineapple tidbits in juice, slicing tidbits in half
• 4 tablespoons reserved of the pineapple juice
• 1 mandarin orange (to go) cup in juice
• Reserved juice from mandarin cup
• 1 cup no salt added canned black beans, drained
• 1 cup no salt added canned corn, drained (may use frozen)
• ¼ cup red bell pepper, diced
• ⅓ cup jalapeno or poblano pepper, pith and seeds removed, diced
• 1 cup plain coconut milk yogurt, divided
• 2 medium green onions, sliced