Sweet Sriracha Dynamite Chicken

By Camilla Maybee
March 23, 2015
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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

Serves: 4

  • 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
  1. Over medium-high heat, cook the bacon until crisp. Remove and set aside, reserving drippings in the pan.
  2. Add the jalapenos and sautee for 2-3 minutes in the drippings.
  3. Add the chicken and brown the chicken in the bacon drippings. Reduce heat to medium-low.
  4. 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.
  5. Cover and simmer for 10-15 minutes.

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