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Author Notes: Easier (and tastier!) than takeout, this sweet and spicy dish is a breeze to whip uo on a weeknight. It can also be made ahead and frozen. —Camilla Maybee
- 1 pound skinless chicken breasts or thighs, cut into chunks
- 4 slices bacon, cut into lardons
- 4 fresh jalapenos, sliced
- 1 cup pineapple chunks, fresh or canned (drained)
- sriracha sauce, to taste
- Over medium-high heat, cook the bacon until crisp. Remove and set aside, reserving drippings in the pan.
- Add the jalapenos and sautee for 2-3 minutes in the drippings.
- Add the chicken and brown the chicken in the bacon drippings. Reduce heat to medium-low.
- Add the pineapple and stir to coat. Add a few squirts of sriracha and toss everything to coat once more. Add salt and pepper to taste, if desired.
- Cover and simmer for 10-15 minutes.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer