By Protein
Honey Sriracha-Pineapple Chicken Bowl Recipe
Ingredients
- 1 1/4 Cup Sriracha-Honey Pineapple Tidbits (Sub-Recipe)
- 2 1/2 qts. Pineapple Scallion Rice (Sub-Recipe)
- 60 ea. Tyson® Honey Sriracha Boneless Wings
- 3 1/3 Tbsp. Fresh Scallions - Thinly Cut on a Slight Bias
Crispy Tyson® Honey Sriracha 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.
Directions
- 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 boneless 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 boneless 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: Each, arranged in a pile centered atop the rice.
- Prepared Sriracha-Honey Pineapple Tidbits: 2-tablespoons (0.66-ounce), distributed atop the Tyson® Honey Sriracha Boneless Wings .
- Garnish the top of the chicken with 1-teaspoon of sliced scallions and serve immediately.
Pineapple-Scallion Rice
Ingredients
- 4 5/8 Cups Crushed Pineapple - Canned & Packed - Drained
- 3 7/8 Cups Tap Water
- 2 3/4 Cups Whole Grain Brown Rice
- 1/2 Cup Carrot Matchsticks - Chopped
- 3 2/3 Tbsp. Soy Sauce, Light
- 1 Tbsp. Granulated Garlic
- 1 7/8 tsp. Onion Powder
- 1 3/8 tsp. Ginger Powder
- 1 tsp. Ground Black Pepper
- 1 Cup Scallions, Fresh, thinly cut on slight bias
Directions
- Combine all the strained pineapple juice (approx. 1 3/8-C.) into a 2” deep half-size hotel pans 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 35-45 minutes or until most the water is absorbed.
- Allow the cooked rice to sit covered for 10 minutes before proceeding.
Sriracha-Honey Pineapple Tidbits
Ingredients
- 5/8 Cup Pineapple Tidbits - Canned & Packed - Drained
- 2 1/2 Tbsp. Honey
- 1 1/4 tsp. Sriracha Hot Sauce
- 1/3 tsp. Granulated Garlic
- Pinch Ground Black Pepper
Directions
- 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 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. C
- Continue to hold covered under refrigeration until ready to serve.
You May Also Like
