Honey Sriracha Chicken & Rice Pineapple Bowls

• Gluten free

• Meat

  • 1 lb Chicken breast
  • 1 Honey sriracha chicken

• Produce

  • 4 tsp Garlic
  • 1 tsp Ginger
  • 2 tsp Onion flakes, dried
  • 2 tsp Parsley
  • 1 Pineapple, Whole
  • 1/4 cup Pineapples

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Soy sauce, low sodium
  • 2 tbsp Sriracha sauce

• Pasta & Grains

  • 1 Easy seasoned rice
  • 1 cup Rice, long grain

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 1 Red pepper flakes
  • 1/4 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Rice wine vinegar, seasoned
  • 1 Sesame oil

• Liquids

  • 1/4 cup Water

Found on divascancook.com

Description

Ingredients

• 1 whole pineapple
• EASY SEASONED RICE
• 2 cups low-sodium chicken broth (can use more if you like to simmer your rice water beforehand)
• 1 teaspoon ginger, minced
• 2-3 teaspoons dried onion flakes (fresh onions taste great as well)
• 1 teaspoon garlic, minced (optional)
• ¼ teaspoon red pepper flakes
• 2-3 teaspoons parsley
• 1 cup long grain rice, uncooked
• HONEY SRIRACHA CHICKEN
• Sesame oil, enough to lightly coat pan
• 1 teaspoon smoked paprika
• ¼-1/2 teaspoon salt
• 1lb chicken breast, diced into cubes
• 1 tablespoon garlic, minced
• ¼ cup water
• ¼ cup low-sodium soy sauce (can add more if desired)
• 2-3 tablespoons Sriracha sauce
• 1-2 teaspoons seasoned rice wine vinegar
• 2-3 tablespoons honey ( I used 3)
• ¼ cup pineapples, crushed (can add more if desired)
• 2-4 tablespoons brown sugar
• red pepper flakes, pinch
• sesame seeds, garnish

Directions

• Prep the pineapple by cutting it length-wise into two equal parts. Be careful when cutting the stem to ensure that its kept intact.
• Use a pairing knife to carefully carve out the core and scoop out the pineapple flesh. Do not puncture the bottom or sides.
• Leave about an inch of pineapple around the perimeter and bottom to keep the pineapple bowl sturdy.
• Set carved pineapple bowls aside. (Save ¼ cup of pineapple and eat the rest or make a pina colada! : )
• Prepare the rice by adding broth, ginger, onion flakes, garlic, red pepper flakes, and parsley to a medium-size pot.
• Bring to a boil.
• Add rice. (I always taste the water to make sure it is well-seasoned first since this is what the cooked rice will taste like)
• Reduce heat, cover and simmer for 15-20 minutes. Do not over cook.
• When rice is tender (yet firm) remove from heat and let sit uncovered.
• Set aside.
• To prepare the chicken, mix together paprika and salt.
• Sprinkle seasoning over chicken.
• Coat a saucepan with sesame oil and heat over medium heat.
• Add seasoned chicken and sear just until the outside is done. Do not cook all the way.
• Remove from pan and set aside.
• In the same pan add garlic, water, soy sauce, Sriracha sauce,rice wine vinegar, honey, pineapples, brown sugar, and red pepper flakes.
• Stir and bring to a boil.
• Reduce heat and simmer until sauce has thickened slightly, stirring constantly.
• Taste sauce and adjust the seasonings to your liking.
• Add chicken and simmer just until chicken is cook all the way through. (do not overcook or chicken will not be juicy)
• Remove from heat and let cool.
• Time to prepare the pineapple bowls!
• Using an ice cream scoop, scoop rice into one side of each pineapple bowl.
• Using a slotted spoon, add the chicken to the other side of the pineapple bowl.
• Garnish the chicken with sesame seeds and garnish the rice with parsley.
• Serve immediately.