Pineapple Firecracker Chicken

• Gluten free

• Meat

  • 2 lbs Chicken thighs

• Produce

  • 16 oz Dole pineapple chunks, Frozen
  • 3 tbsp Garlic
  • 1 Green onion
  • 1/2 cup White onion

• Condiments

  • 2 tbsp Sriracha

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 1 tbsp Corn starch
  • 2 cups Peppers, sweet mini
  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 3 tbsp Olive oil
  • 1 tbsp Rice vinegar
  • 1/4 tsp Sesame oil

Found on eazypeazymealz.com

Description

Ingredients

• 3 Tbs Olive Oil
• 2 lbs Chicken Thighs
• 1/4 tsp sesame oil
• 3 Tbs minced garlic
• salt and pepper
• 2 cups sweet mini peppers, chopped
• 1/2 cup chopped white onion
• 16 ounces Frozen Dole Pineapple Chunks
• 2 Tbs Sriracha
• 1 cup brown sugar (packed)
• 1 Tbs Apple Cider Vinegar
• 1 Tbs Rice Vinegar
• 1 Tbs corn starch
• Green onion
• Red Pepper Flakes

Directions

• Cut chicken into even sized pieces.
• Chop up onion and peppers into nickle sized pieces
• Heat 3 Tbs olive oil in a wok over medium-high heat
• Add minced garlic, chicken, sesame oil, salt and pepper, and cook until just browned about 1-2 minutes
• Remove from wok, leave some of the juices/oil behind.
• Add onions and peppers to pan and saute for 30 seconds, add in Dole Pineapple Chunks,
• Add sriracha, brown sugar, apple cider vinegar, and rice vinegar.
• Bring to a low boil, add chicken back in, and corn starch, stir well and immediately so corn starch doesnt form lumps. it will help the sauce thicken.
• Let simmer for 6-8 minutes until chicken is cooked through, and sauce is thickened.
• Remove and serve over rice! Garnish with green onion and red pepper flakes if desired