Honey Sriracha-Pineapple Chicken Bowl
Crispy honey sriracha glazed boneless wings served atop sweet pineapple-scallion rice made with whole grain brown rice, crushed pineapple, soy sauce, fresh scallions and garlic & ginger – garnished with sriracha-honey marinated pineapple tidbits and sliced scallions.
Honey Sriracha-Pineapple Chicken Bowl
Ingredients
Honey Sriracha-Pineapple Chicken Bowl
Sriracha-Honey Pineapple Tidbits (see sub-recipe)
Pineapple-Scallion Rice (see sub-recipe)
Scallions, Fresh, thinly cut on slight bias
Pineapple-Scallion Rice
Pineapple, Crushed, Canned, Packed in 100% Juice, drained
Tap Water
Whole Grain Brown Rice
Carrot Matchsticks, chopped
Soy Sauce, Light
Granulated Garlic
Onion Powder
Ginger Powder
Ground Black Pepper
Scallions, Fresh, thinly cut on slight bias
Sriracha-Honey Pineapple Tidbits
Pineapple, Tidbits, Canned, Packed in 100% Juice, drained
Honey
Sriracha Hot Sauce
Granulated Garlic
Ground Black Pepper
Directions
Honey Sriracha-Pineapple Chicken Bowl
- Prepare the Sriracha-Honey Pineapple Tidbits by following the provided sub-recipe.
- Prepare the Pineapple-Scallion Rice just prior to service by following the provided sub-recipe.
- Arrange the frozen honey sriracha bnls wings in a single layer on a parchment lined sheet pan. Heat the pan of boneless wings uncovered in a preheated 375°F convection oven for 12-16 minutes or until the minimum internal temperature reaches 165°F. Hold the heated honey sriracha bnls wings uncovered in a hot box at 145°F until ready to serve.
- When ready to build the chicken & rice bowls, arrange the following components into individual serving bowls, going from bottom to top: Prepared Pineapple-Scallion Rice: 1-cup (6.15-ounces) - Heated Honey Sriracha Boneless Wings: 6-each, arranged in a pile centered atop the rice - Prepared Sriracha-Honey Pineapple Tidbits: 2-tablespoons (0.66-ounce), distributed atop the bnls wings.
- Garnish the top of the chicken with 1-teaspoon of sliced scallions and serve immediately.
Pineapple-Scallion Rice
- Combine all of the strained pineapple juice (approx. 1 3/8-C.) into a 2” deep half-size hotel pan with the water, brown rice, chopped carrots, soy sauce and dried spices and whisk together. Cover the pan tightly with plastic wrap and then cover tightly again with aluminum foil.
- Bake the covered pan of rice in a preheated 350°F oven for approximately 35-45 minutes or until most of the water is absorbed. Allow the cooked rice to sit covered for 10 minutes before proceeding.
- Fluff the cooked rice with a fork, and then gently mix in the reserved strained pineapple solids (approx. 1 3/8-C.) and the sliced scallions until thoroughly combined. Hold the prepared Pineapple-Scallion Rice covered in a hot box at 145°F until ready to serve.
Sriracha-Honey Pineapple Tidbits
- Prepare this sub-recipe no later than 8-hours prior to, and maximum up to 48-hours prior to, the day of service.
- Combine all the ingredients in a mixing bowl and gently mix together until thoroughly combined. Marinate the prepared Sriracha-Honey Pineapple Tidbits covered under refrigeration at 38°F for a minimum of 8-hours to allow the flavors to fully develop and blossom. Continue to hold covered under refrigeration until ready to serve.
Featured Product
Tyson® NAE, Fully Cooked, Whole Grain Breaded Honey Sriracha Glazed Chicken Breast Chunks, 0.86 oz.
More about this item
Add some kid-friendly excitement to the menu with Tyson® NAE, Fully Cooked, Whole Grain Breaded Honey Sriracha Glazed Chicken Breast Chunks. Made with No Artificial Colors or Flavors & No Preservatives and chickens raised with no antibiotics ever, this commodity eligible product will extend your dollars further and provide you with a delicious lunch menu option.