Pineapple Ginger Fried Rice and Sweet and Sour Chicken!


I remember making this one of the first times I have ever made dinner for my husband who was at the time my boyfriend of just about 3 months. Of course, I wanted to show him I am not your average "Mac n Cheese from the box" type of gal. I think I set the bar very high for myself when I came up with this recipe and this display! He couldn't get over the look and taste! So please, if you are looking for a recipe to impress, that doesn't have you in the kitchen for 2 hours, look no further! This dinner recipe is a charmer, and I can also add is quite on the healthy side. Now this is a version that is conveniently loaded with bite-sized pineapple chunks, just bursting with all of their their juicy sweetness. I remember having pineapple in my fried rice for the first time at a chinese restaurant, and I am so proud to say I have exceeded theirs with flying taste buds! It’s a super easy recipe to whip up and it can easily be a clean-out-the-fridge meal with all those lingering veggies you are trying to use before going bad.

For the rice you will need:

  • 3 tablespoons soy sauce

  • 1 tablespoons sesame oil (or olive oil)

  • 2 teaspoons ginger ginger (or more if you're into that burning throat kinda thang)

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 2 carrots, peeled and grated

  • 1/2 cup frozen corn

  • 1/2 cup frozen peas

  • 3 cups cooked brown rice

  • 2 cups diced pineapple, canned or fresh

  • 2 green onions, sliced

  • In a small bowl, whisk together soy sauce and sesame oil; set aside.

  • Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

  • Stir in rice, pineapple, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Now that you have rice made and done, it is time to start on the Baked Honey Sriracha Chicken!

This Baked Honey Sriracha Chicken is just spicy enough with added sweetness from the honey. I always had a thing for the sweet and spicy flavor combo. This dish is so much healthier than take out especially since the chicken is baked and not fried ( and just as crispy due to the panko breading.) this chicken is so easy to make! Start by breading your chicken with flour, egg and panko breadcrumbs. Place the chicken on a baking sheet lined with a silicone baking mat. Place in the oven and bake for 15 minutes. While the chicken bakes work on the sauce. Saute the garlic and oil and add the rest of the ingredients and bring to a simmer. Then, you toss it all up with the cooked chicken The sauce is super sticky thanks to the honey Crispy and sticky on the outside and tender on the inside!

Sweet and Spicy Baked Honey Sriracha Chicken

  • 8 ounces boneless chicken breast, cubed

  • ¼ cup all purpose flour

  • 1 egg, whisked

  • 1 cup panko breadcrumbs

Sweet and Spicy Honey Sriacha Sauce

  • 1 tablespoon vegetable oil

  • 1 garlic clove, minced

  • 3 tablespoons low sodium soy sauce

  • Kikkoman Soy Sauce

  • 2 tablespoons honey

  • 2 tablespoons sriracha

  • 3 tablespoons water

  • ⅛ teaspoon crushed red pepper flakes

After all is cooked and ready to go, you use the pineapple chunks you took out from the middle and then place the chicken and rice inside of the pineapple! It adds such a nice display and I would highly recommend this recipe for all of you chinese food lovers!


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