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
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Ingredients
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1 pound
skinless chicken breasts or thighs, cut into chunks
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4
slices bacon, cut into lardons
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4
fresh jalapenos, sliced
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1 cup
pineapple chunks, fresh or canned (drained)
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sriracha sauce, to taste
Directions
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Over medium-high heat, cook the bacon until crisp. Remove and set aside, reserving drippings in the pan.
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Add the jalapenos and sautee for 2-3 minutes in the drippings.
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Add the chicken and brown the chicken in the bacon drippings. Reduce heat to medium-low.
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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.
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Cover and simmer for 10-15 minutes.
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