” Juicy honey sriracha chicken and seasoned rice in a pineapple bowl! Dinner for two and so easy to make!”
Have you seen the show “Fixer Upper” on HGTV? I’m pretty much hooked to the show because FINALLY someone who totally gets my rustic, cottage-chic style and obsession with shiplap! Joanna Gaines!!! Not to mention Chip acts so much like my disturbed husband! It’s pretty scary actually.
So I was watching that show when I glanced over at my brown kitchen cabinets and then at my husband and said “Honey….it’s time.” The look of horror flashed across his face because he knows when I say these words it’s gonna require a lot of work, mainly from him!
The very next day we started operation “Paint The Kitchen Cabinets Because Joanna Gaines Would”.
Let me tell you something! You listening? As much as I love all things DIY, I will go on record and say I would be perfectly fine to NEVER paint another flippin’ cabinet again!!! Like ever, ever. Ever! Even though my honey bunch did most of the work and took on, literally, sleepless nights, I was still exhausted with achy hands by the end of each day.
See… I wanted to pay somebody to paint the stupid cabinets but my husband was all like “They are going to charge several thousand womp womp womp… I’m not paying all that money when I have all the tools to womp womp womp….. ” and some other stuff.
I pretty much tuned him out after hearing “I’m not paying….”. I can normally convince my husband to hire help for long, tedious projects but I knew this one would require special convincing. And I try to save all of my special convincing techniques for more serious occasions. Like when I reveal to him this fall that I want a natural swimming pool. Have you seen those! They are GORGEOUS!! Pray for me.
Anyway, we rolled up our sleeves and got’er done!!! We slept, ate, and breathed all things kitchen cabinets!
I swear we screamed ” Why won’t these cabinet doors end!”, “Have these been primed yet?” and “I NEED A VACATION” a thousand times!! Oh and we said “what were we thinking?!?” about a million times. I hear these are all common statements made by people who attempt to paint their own kitchen cabinets though.
When it was all said and done I LOVE MY KITCHEN and it was TOTALLY worth it!! What do you think?
And finally this is why you are seeing these delicious looking honey sriracha chicken and rice pineapple bowls! : ) Hey I had to give you the back story!
I thought it would be cool to celebrate with a vacation-style lunch/dinner for just the honey and I since we’ve been longing for a getaway!! I mean why share with the kids, they totally didn’t help!
These chicken and rice pineapple boats are the perfect meal for two!
They just scream relaxing hawaiian music and gentle ocean breezes don’t they? It instantly puts you in the mind of an island vacation! Paired with an easy strawberry pina colada or this tropical luau smoothie and lunch or dinner will be a breeze and so delicious!!
You can’t go wrong with pineapples, chicken and rice around these parts! It just works and so I pair it together often! You could really use any kind of glazed chicken with this.
My hubby has been on a spicy kick, so I decided to go with this Sriracha honey chicken and simple seasoned rice.
This meal came together so quick and easy. Even carving out the pineapple was easy!
Watch me make these honey sriracha chicken and rice pineapple bowls from start to finish!
- 1 whole pineapple
- EASY SEASONED RICE
- 2 cups low-sodium chicken broth (can use more if you like to simmer your rice water beforehand)
- 1 teaspoon ginger, minced
- 2-3 teaspoons dried onion flakes (fresh onions taste great as well)
- 1 teaspoon garlic, minced (optional)
- ¼ teaspoon red pepper flakes
- 2-3 teaspoons parsley
- 1 cup long grain rice, uncooked
- HONEY SRIRACHA CHICKEN
- Sesame oil, enough to lightly coat pan
- 1 teaspoon smoked paprika
- ¼-1/2 teaspoon salt
- 1lb chicken breast, diced into cubes
- 1 tablespoon garlic, minced
- ¼ cup water
- ¼ cup low-sodium soy sauce (can add more if desired)
- 2-3 tablespoons Sriracha sauce
- 1-2 teaspoons seasoned rice wine vinegar
- 2-3 tablespoons honey ( I used 3)
- ¼ cup pineapples, crushed (can add more if desired)
- 2-4 tablespoons brown sugar
- red pepper flakes, pinch
- sesame seeds, garnish
- 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.
- Use a pairing knife to carefully carve out the core and scoop out the pineapple flesh. Do not puncture the bottom or sides.
- Leave about an inch of pineapple around the perimeter and bottom to keep the pineapple bowl sturdy.
- Set carved pineapple bowls aside. (Save ¼ cup of pineapple and eat the rest or make a pina colada! : )
- Prepare the rice by adding broth, ginger, onion flakes, garlic, red pepper flakes, and parsley to a medium-size pot.
- Bring to a boil.
- Add rice. (I always taste the water to make sure it is well-seasoned first since this is what the cooked rice will taste like)
- Reduce heat, cover and simmer for 15-20 minutes. Do not over cook.
- When rice is tender (yet firm) remove from heat and let sit uncovered.
- Set aside.
- To prepare the chicken, mix together paprika and salt.
- Sprinkle seasoning over chicken.
- Coat a saucepan with sesame oil and heat over medium heat.
- Add seasoned chicken and sear just until the outside is done. Do not cook all the way.
- Remove from pan and set aside.
- In the same pan add garlic, water, soy sauce, Sriracha sauce,rice wine vinegar, honey, pineapples, brown sugar, and red pepper flakes.
- Stir and bring to a boil.
- Reduce heat and simmer until sauce has thickened slightly, stirring constantly.
- Taste sauce and adjust the seasonings to your liking.
- Add chicken and simmer just until chicken is cook all the way through. (do not overcook or chicken will not be juicy)
- Remove from heat and let cool.
- Time to prepare the pineapple bowls!
- Using an ice cream scoop, scoop rice into one side of each pineapple bowl.
- Using a slotted spoon, add the chicken to the other side of the pineapple bowl.
- Garnish the chicken with sesame seeds and garnish the rice with parsley.
- Serve immediately.
Also this recipe is best when you go off of your own taste buds. Taste often to get the flavor intensity exactly how you like it.