Hand Grenade Sriracha Pineapple Chicken

INGREDIENTS

• 1 pineapple or 12 oz can of pineapple (with juice)
• 1 lb chicken breast
• ½ onion
• 1 red bell pepper
• 3 cloves garlic
• 1-inch piece of ginger
• Salt and pepper
• Olive oil

• ½ bottle Merfs Hand Grenade Hot Sauce
• Pineapple juice (from the can or fresh)
• Soy sauce
• Honey

FOR SERVING (optional)

• Merfs Hand Grenade Hot Sauce
• Pineapple shell
• Cilantro
• Sesame seeds
• Jasmine rice

INSTRUCTIONS

1. Prep the Veggies: Chop the onion and red pepper into 1-inch pieces. Grate the garlic and ginger. Set aside.
2. Prepare the Pineapple: If using fresh pineapple and serving in a pineapple shell, start by cutting the pineapple in half. Lay it on its side, slice midway to the end, then flip and cut the other side. Once halved, cut into 1-2 inch cubes. Save the pineapple pieces and discard the core. Blend ¼ of the pineapple to make pineapple juice. Be careful not to cut too deep to maintain the shape of the shell. Scrape the sides to get any extra pineapple meat and juice. If using a 12-ounce can of pineapple, drain and save the juice, then cut the pineapple chunks into bite-sized pieces.
3. Prep the Chicken: Cut the chicken breast into 1-2 inch bite-sized pieces.
4. Make the Sauce: In a bowl, combine Merfs Hand Grenade Hot Sauce with pineapple juice, soy sauce, and honey. Mix well and set aside.
5. Cook the Rice: Prepare the jasmine rice according to package instructions.
6. Cook the Chicken: Heat olive oil in a deep pan over medium heat. Add the chicken, season with salt and pepper, and sauté for 6-8 minutes until cooked through. Add the onion and red pepper, stirring occasionally, and cook for 4-5 minutes until slightly tender. Then, add the garlic and ginger and sauté for an additional 1-2 minutes until fragrant.
7. Add the Sauce: Pour in the sauce and mix well. Let it simmer until the sauce thickens slightly.
8. Plate and Serve: When the rice and chicken are done, plate by adding a scoop of rice and then the chicken mixture. Garnish with cilantro, sesame seeds, and extra Merfs Hand Grenade Hot Sauce for an extra kick. Enjoy!

Recipe by: Nichole Yannetty