Cooking with Chef Bryan - Pineapple Sriracha Chicken over Wild Rice with Spinach

Pineapple Sriracha Chicken.jpg
Pineapple Sriracha Chicken.jpg

This spicy sweet chicken dish is a great heart healthy idea from my friends at The American Heart Association.


3 tsp canola oil

2 cups baby spinach

2 tsp minced garlic

1 cup wild rice

1 1/2 cups water

1/8 tsp salt

1/8 tsp ground black pepper

1/2 cup pineapple juice

1 - 20 ounce can pineapple chunks

2 tbsp Sriracha hot sauce

2 tbsp honey

2 green onions, chopped

1 1/4 lb skinless, boneless chicken breast thinly sliced

1 tbsp cornstarch

1/8 tsp ground black pepper

2 tsp canola oil

1 - 5 oz can sliced water chestnuts, drained


1) For the rice: In a medium heavy-duty pot, warm 1 tsp oil over medium-high heat. Add the baby spinach and and wilt it.

2) Add the remaining oil, stir in the garlic and cook until fragrant. Add wild rice and stir to cast the rice with the oil.

3) Pour in the water, salt and pepper (depending on the wild rice, use the directions from the manufacturer if different). Increase the heat to high and bring to a boil, reduce the heat to low, cover and simmer until the water has been absorbed by the rice and is tender.

4) Fluff the rice before serving.

5) For the sriracha chicken: In a small bowl, combine the pineapple juice, pineapple chunks, sriracha hot sauce, honey and green onions. Stir everything together to combine and set aside.

6) Place the chicken slices in a large re-sealable plastic bag and sprinkle with cornstarch and black pepper. Toss together to coat the chicken.

7) In a non-stick pan add the 2 tsp canola oil and fully cook the chicken.

8) Add the sriracha pineapple mixture and the water chestnuts. Gently stir and bring the mixture to a boil to thicken. Remove from the heat and serve over the prepared wild rice and enjoy!