Honey Sriracha Chicken & Rice Pineapple Bowls Courtesy of: LaShaundra Randolph Serves: 2
Ingredients:
Directions:
1 whole pineapple
Seasoned Rice:
Honey Sriracha Chicken:
2 c. low-sodium chicken broth
Sesame oil, to coat pan 1 tsp. smoked paprika 1/4-1/2 tsp. salt
Prep the pineapple by cutting it length-wise into two equal parts. Be careful when cutting the stem to ensure that it’s kept intact.
5.
Prepare the rice by adding broth, ginger, onion flakes, garlic, red pepper flakes, and parsley to a medium-size pot.
2.
Use a pairing knife to carefully carve out the core and scoop out the pineapple flesh. Do not puncture the bottom or sides.
6.
Bring to a boil and add rice.
7.
3.
Leave about an inch of pineapple around the perimeter and bottom to keep the pineapple bowl sturdy.
Reduce heat, cover, and simmer for 15-20 minutes. Do not over cook!
8.
When rice is tender (yet firm) remove from heat and let sit uncovered. Set aside.
4.
Set carved pineapple bowls aside. (Be sure to save 1/4 cup of pineapple to crush.)
1 tsp. ginger, minced 2-3 tsp. dried onion flakes
1 lb. chicken breast, cubed
1 tsp. garlic minced (optional)
1 Tbsp. garlic minced
1/4 tsp. red pepper flakes
1/4 c. water
2-3 tsp. parsley
1/4 c. low-sodium soy sauce
1 c. long grain rice, uncooked
2-3 Tbsp. Sriracha sauce
1.
1-2 tsp. seasoned rice wine vinegar 2-3 Tbsp. honey I used 3 1/4 c. pineapple, crushed 2-4 Tbsp. brown sugar pinch red pepper flakes sesame seeds (garnish)
15
MCC Multicultural Cookbook
