Sweet Sriracha Dynamite Chicken

Easier (and tastier!) than takeout, this sweet and spicy dish is a breeze to whip uo
on a weeknight. It can also be made ahead and frozen. 

Serves 4

• 1pound skinless chicken breasts or thighs, cut into chunks
• 4slices bacon, cut into lardons
• 4fresh jalapenos, sliced
• 1cup pineapple chunks, fresh or canned (drained)
• Sriracha sauce, to taste

1. Over medium-high heat, cook the bacon until crisp. Remove and set aside, reserving drippings in the pan.
2. Add the jalapenos and sautee for 2-3 minutes in the drippings.
3. Add the chicken and brown the chicken in the bacon drippings. Reduce heat to medium-low.
4. Add the pineapple and stir to coat. Add a few squirts of sriracha and toss everything to coat once more. Add salt and pepper to taste, if desired.
5. Cover and simmer for 10-15 minutes.

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