Spoon the pineapple chunks and chicken over wild rice in this recipe and, for added heat, you can increase the amount of Sriracha to four tablespoons in the chicken.

Ingredients for the Sriracha Chicken:

1/2 cup pineapple juice

1 cup canned pineapple chunks (in light syrup or own juice, divided)

2 tablespoons Sriracha hot sauce or another Asian hot sauce

2 Tbsp honey

2 green onions, thinly sliced with white parts and green parts separated

1 1/4 lb skinless, boneless, thinly sliced chicken breasts (cut into 1-inch strips)

1 tablespoon cornstarch

1/8 teaspoon ground Black pepper

2 teaspoons canola oil

1 can sliced water chestnuts (drained)

For the wild rice:

3 teaspoons canola oil (divided)

2 5-ounce containers fresh baby spinach

2 teaspoons minced garlic

1/2 cup wild rice (rinsed)

1 1/2 cups water

1/8 teaspoon salt

1/8 teaspoon ground Black pepper

Directions for the Sriracha Chicken:

In a small bowl, combine ½ cup pineapple juice, Sriracha, and honey. Stir to combine and reserve. Thinly slice the scallions, separating the white parts from the green parts. Reserve.

Slice the chicken breasts into 1-inch strips and place into a large Ziploc bag or a large bowl. Add cornstarch and pepper, stirring or shaking to distribute onto the chicken.

Warm oil in a large nonstick pan over medium-high heat. Add chicken and sauté until chicken is golden on the outside and fully cooked on the inside, about 7 to 10 minutes depending on thickness.

Stir in 1 cup pineapple chunks, scallion whites, and water chestnuts. Cook for 1 minute, stirring constantly.

Pour in Sriracha mixture and increase heat to high. Let mixture boil and thicken, about 2 to 3 minutes. Remove from heat and stir again. Serve chicken over the wild rice. Garnish with the scallion greens.

For the wild rice:

In a medium heavy-duty pot, warm 1 teaspoon oil over medium-high heat. Add half of 1 container of spinach into the pot, stirring until wilted, 1 to 2 minutes. Repeat with remaining spinach until all of it is wilted.

Add remaining 2 teaspoons oil. Stir in garlic, cooking until fragrant, about 30 seconds to 1 minute. Add wild rice, stirring constantly until rice is coated in oil, about 1 to 2 minutes.

Pour in water and add salt and pepper. Increase the heat to high and bring mixture to a boil. Cover and reduce heat so rice is at a high simmer, around medium-low heat. Cook until all the water is evaporated and some of the rice has “popped” open, about 45 to 60 minutes.

Fluff the rice to serve.

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