Tangy Pineapple Sriracha Chicken Recipe

Today’s Recipe: Tangy Pineapple Sriracha Chicken

Hey there! Today, I’m sharing a recipe that screams summer vibes with a hint of heat — my Tangy Pineapple Sriracha Chicken. This dish is perfect for those lazy weekend BBQs with friends or family gatherings where you want to impress everyone with a unique flavor combo.

Ingredients:

• chicken thighs (boneless, skinless) – 600g
• pineapple chunks (fresh or canned) – 400g
• sriracha sauce – 50ml
• honey – 50ml
• soy sauce – 30ml
• garlic (minced) – 2 cloves
• ginger (fresh, grated) – 1 tsp

Kitchen Tools:

• bowl
• grill pan
• tongs

To start, mix together the sriracha sauce, honey, soy sauce, minced garlic, and grated ginger in a bowl. Add in the chicken thighs and coat them well with the marinade. Let them sit for at least 30 minutes to soak up all the flavors.

While the chicken is marinating, preheat your grill pan over medium heat. Once hot, add the chicken thighs and cook for about 6-8 minutes on each side, or until they are cooked through and have a nice char.

Next, add the pineapple chunks to the grill pan and cook for 2-3 minutes on each side until they are caramelized and slightly charred.

Once everything is cooked, plate the chicken thighs and top them with the grilled pineapple. Drizzle any remaining marinade over the dish for an extra punch of flavor.

This Tangy Pineapple Sriracha Chicken has a total weight of approximately 1050g, making around 4 servings. Each serving weighs around 262g and has an estimated calorie count of 300.

Unique Tip:

For an extra kick of heat, sprinkle some crushed red pepper flakes over the dish before serving. It adds a nice touch of spice to balance out the sweetness of the pineapple.

I hope you give this Tangy Pineapple Sriracha Chicken a try at your next BBQ or gathering. Feel free to play around with the marinade ingredients and adjust the heat levels to suit your taste. Enjoy!