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Honey Sriracha Grilled Chicken

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Say “Aloha!” to this refreshing summer dish – honey sriracha grilled chicken with jasmine rice! Served inside a pineapple, the delicate jasmine rice not only has roasted bell peppers, but is infused with the flavors and juices of the pineapple itself. Using Fischer & Wieser’s Yo Soy La Sriracha Sauce, you can create a delicate balance of spicy and sweet with this flavorful dish. Garnish with crushed pineapple and have yourself a luau of delicious flavors!
Prep Time: 3 hours (Including marinating time)
Cook Time: 20 min
Serves: Two
 
Two chicken breasts, fat & excess skin removed
2 tbsp honey
Fresh ground pepper
One pineapple, halved and insides removed
1 orange bell pepper, diced
1 cup jasmine rice
2 cups water
1 tbsp butter
Salt (optional)
 
1.      In a large zip top bag, place your chicken breast, two tablespoons of honey and Yo Soy La Sriracha Sauce. Seal tightly and spread sauce mixture evenly and thoroughly to blend with honey and coat chicken breasts. Place in fridge and marinate for 2 ½ hours.
2.      To save time, while chicken is marinating, slice pineapple in half and remove the fruit from inside. Seal in an airtight container and refrigerate, along with the emptied halves.
3.      Half an hour before chicken is finished marinating, clean and heat up your grill.
4.      Once grill has reached peak temperature, remove chicken from fridge and place on grill. Cook for 5-6 minutes on each side, basting with sauce and honey mixture occasionally. Remove from heat when finished and place in oven or microwave to keep warm.
5.      Place bell pepper on grill rack and roast for 4 minutes on each side. Remove from heat.
6.      Next, prepare your jasmine rice by combining rice, water, butter and salt in a medium saucepan. Bring to a boil. Once boiling, reduce heat to a simmer, cover, and let cook for 15 minutes or until water has completely dissolved and is fork fluffy.
7.      When rice is finished, dice your orange bell pepper and combine.
8.      To plate, fill each pineapple half with jasmine rice and pepper mixture, place a chicken breast on top, and garnish with crushed pineapple. Serve and enjoy!
 
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