Stuffed Pineapple with Sticky Chicken

Updated: Nov 4, 2021

Stuffed Pineapple with Sticky Chicken.
Download PDF • 440KB

(Click above to download recipe)


Basmati Rice

Quinoa Rice

1 Fresh Pineapple

1 lb. of Boneless Chicken Breast or Thighs

RL Schreiber Roasted Garlic Pepper

Green Onions

Toasted Sesame Seeds


Apple Cider Vinegar

Soy Sauce

Brown Sugar

Granulated Sugar


Chili Garlic Sauce

2 Eggs

Cooking the Rice's

Rinse together and cook 1/2 cups each of Basmati and Quinoa Rice's and set aside.

How to make the sauce (in a bowl)

1 cup honey

1 cup ketchup

1/4 cup apple cider vinegar

1/4 cup soy sauce (low sodium)

1/4 cup brown sugar, packed

1 tablespoon granulated sugar

1 teaspoon of Roasted Garlic Pepper

4 tablespoons chili garlic sauce, to taste


How to make the Pineapple Bowl

Cut the Pineapple in half-length wise.

With a short knife, cut out the insides of the Pineapple and save the pieces

Cooking the Chicken

1 large egg, lightly beaten

1 cup all-purpose flour

1/3 cup corn starch, for dredging the chicken

1-pound boneless skinless chicken breast, cut into nugget pieces

2 tablespoons or more of olive oil for browning the chicken

1 1/2 tablespoons cornstarch and 2 tablespoons cold water for slurry

To a medium bowl, add all the honey, ketchup, apple cider vinegar, soy sauce, brown sugar, granulated sugar and chili garlic sauce ingredients, whisk and leave in the bowl.

  1. Add the eggs, to one bowl, the flour to another bowl, and 1/3 cup corn starch to another bowl.

  2. Add the chicken nuggets to the egg bowl and mix, when finished, mix with flour bowl then mix in the corn starch bowl and coat.

  3. Heat pan and when hot, add the oil, chicken in batches until they are golden brown. Remember, not to over-cook which will make the chicken nuggets tough.

  4. When finished remove chicken f