Honey Sriracha Chicken & Rice Pineapple Bowls

Courtesy of: LaShaundra Randolph Serves: 2

Ingredients:

1 whole pineapple

Honey Sriracha Chicken: Sesame oil, to coat pan 1 tsp. smoked paprika 1/4-1/2 tsp. salt 1 lb. chicken breast, cubed 1 Tbsp. garlic minced 1/4 c. water 1/4 c. low-sodium soy sauce 2-3 Tbsp. Sriracha sauce 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) Seasoned Rice: 2 c. low-sodium chicken broth 1 tsp. ginger, minced 2-3 tsp. dried onion flakes 1 tsp. garlic minced (optional) 1/4 tsp. red pepper flakes 2-3 tsp. parsley 1 c. long grain rice, uncooked Directions:

1. 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. 2. Use a pairing knife to carefully carve out the core and scoop out the pineapple flesh. Do not puncture the bottom or sides. 3. Leave about an inch of pineapple around the perimeter and bottom to keep the pineapple bowl sturdy. 4. Set carved pineapple bowls aside. (Be sure to save 1/4 cup of pineapple to crush.) 5. Prepare the rice by adding broth, ginger, onion flakes, garlic, red pepper flakes, and parsley to a medium-size pot. 6. Bring to a boil and add rice. 7. 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.

Cultures Connect:

The pineapple is indigenous to South America & has been cultivated there for many centuries. In 2020, the Phillippines alone produced 2.7 millions of tonnes of the world’s pineapples.

9. To prepare the chicken, mix together paprika and salt and sprinkle seasoning over chicken. 10. Coat a saucepan with sesame oil and heat over medium heat. 11. Add seasoned chicken and sear just until the outside is done. Do not cook all the way. 12. Remove from pan and set aside. 13. In the same pan add garlic, water, soy sauce, Sriracha sauce,rice wine vinegar, honey, crushed pineapple, brown sugar, and red pepper flakes. 14. Stir and bring to a boil. 15. Reduce heat and simmer until sauce has thickened slightly, stirring constantly. 16. Taste sauce and adjust the seasonings to your liking. 17. Add chicken and simmer just until chicken is cook all the way through. (Do not overcook or chicken will not be juicy.) 18. Remove from heat and let cool. 19. Using an ice cream scoop, scoop rice into one side of each pineapple bowl. 20. Using a slotted spoon, add the chicken to the other side of the pineapple bowl. 21. Garnish the chicken with sesame seeds and garnish the rice with parsley. Notes from LaShaundra:

) Fresh onions taste great as well! Use them as an alternative to dried onion flakes! ) Add more soy sauce, as desired! ) Same with the crushed pineapple... Use as much as you prefer! ) I always taste the rice broth (or water, if you used water) mixture to make sure it is wellseasoned first since this is what the cooked rice will taste like. ) With your left over pineapple, why not make a piña colada!?