Siracha Chicken and Pineapple Fried Rice

This is by far the tastiest fried rice dinner ever!  The original recipe calls for pork chops but chicken works well also.  Grilled pineapple, peas, caramelized onions and Siracha really make this fried rice out of this world. I usually double the sauce because its just that good and we all really like our fried rice extra saucy. 

Ingredients:
1 whole pineapple, cut into rings
3 cups white or brown rice, cooked
6  Chicken breasts (or 3 large breasts cut in half)
1 TBSP butter
1 TBSP  peanut oil or canola oil
1-2 large onion, sliced
6 TBSP Soy Sauce (or more to taste, or if more liquid is needed)
1 TBSP rice wine vinegar
2 TBSP honey
1 TBSP Sriracha, or other hot sauce
3 cloves minced garlic
2 eggs
1 jar (small) drained pimentos
2 cups frozen peas
2 TBSP soy sauce (additional)

Cook rice according to package instructions. Set aside.
Grill or saute pineapple rings until they have good marks/color on the outside. Slice, then set aside.

Pineapple slicer in action.

Ta Da!  Isn't that awesome?!

 If your chicken breasts are large pound them so that they are an even thickness all the way across.  This way you don't have a cooked end and the thick part of the breast is still raw.  If they are really big, cut the breasts in half.  Heat butter and oil over medium high heat, then add the chicken breasts to the pan. Saute on both sides until they have nice caramel brown color.  
Add the sliced onions a few minutes after you flip the chicken and work them into the crevices between the chicken. Saute the onions for a few minutes.  When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce.  Let it cook for a few minutes until the chicken is completely cooked, the onions are a lovely brown color and the sauce is thicker. Remove the chicken to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the chicken. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stove top over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce or if you doubled the sauce like I do add it here. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with chicken and onions from the sauce. Drizzle a little bit of sauce over the top.  Go back for seconds. 


Recipe adapted from tastykitchen.com