Hey there! Or should I say, Aloha.
How’s it going? How is your first day of June? Yes it’s actually June and I can’t even believe it. Time is going by lightening fast but I suppose all we can do is make the most of it!
Tomorrow I’m headed off to Texas to visit brother Storb and brother Storb’s new girlfriend. Brother Storb is Jared’s older brother, Nate. Nate (cough, cough) Dr. Storb has a PHD and likes everyone to know it but in all reality he’s a great guy and I enjoy his company. He is a physical therapist in San Antonio so we are headed to THE ALAMO! Just kidding… but not really… we really are going to the Alamo lolzzz. But we’re in for lots of other fun stuff too! I really want to check out the Market Square outdoor market and get some TASTY bbq in me. I won’t be wearing my white T-shirt.
Then on Saturday we’re headed to Austin! We decided to do a little weekend getaway (even though it’s taking 14 hours to get there, don’t even get me started) to celebrate our two year anniversary. While sometimes I just wanna strangle Jared and make him sit in the corner, for the most part he has been one of the best things to ever walk into my life. Sooo were being grateful and enjoying ourselves a little in TX.
Do you have any recommendations I should hit?! Your favorite BBQ place ?! We have chosen a dinner restaurant I think we’re headed to La Condesa one night! Shoot me an email or comment below if you know of anywhere stellar!
Alrighty! On to pineapples! While it is June 1st, I did feel as if it was October. Carving out a pineapple gave me all the feels of carving a pumpkin. And then of course I wanted a PSL but that’s besides the point!
This chicken is tasty! It’s on the sweet side, but bursts with fruity flavor!
The original idea stemmed from a chicken teriyaki bowl I had at the Lemon Festival in Upland, CA a long long long time ago. Like freshmen-in-highschool-long-time ago. It was one of those places where your parents could drop you off a block away and you could frolic with your friends for a few hours. We would get henna tattoos and eat these incredible teriyaki bowls. #thosewerethedays
These bowls taste like summer and are super simple. Below is a picture of how I carved out my pineapple. I first cut a simple grid into it and then scooped out the chunks with a spoon. Just be gentle because you don’t want to accidentally tear the outer layer.
I cooked my chicken stir fry style but if I had a grill I definitely would have grilled my chicken! Also if peanuts are not your thing or you’re allergic, you can swap out for cashews or even macadamia nuts! Enjoy!
Follow along on my snapchat: elizaaabeth1123 for behind the scenes in TX this weekend!
1.5 Pounds of skinless chicken breasts
1/4 Cup of soy sauce
1/4 Cup of orange juice
1/2 Lime juiced
3 Garlic cloves minced
1 Tablespoon of minced Ginger
1 Tablespoon of Sriracha or more to your preference
2 Tablespoons of sweet red chili sauce
2 Tabelspoons of agave nectar or brown sugar
1/2 Cup of pineapple chunks
1/4 Cup of peanuts or cashews
Optional: garnish with sesame seeds + chopped green onions
Coat a wok or large pan with olive oil and heat on medium high. Dice your chicken into small cubes and season with salt and pepper. Sear chicken for 5-7 minutes until cooked through.
Whisk together soy sauce, orange juice, lime juice, garlic, ginger, Sriracha, sweet red chili sauce and agave. Transfer chicken to a separate bowl. Drain pan and add in sauce mixture. Simmer on medium heat for 3-5 minutes or until sauce has thickened. Add in pineapple chunks, nuts and transfer chicken.
Coat chicken with sauce and serve with fresh pineapple and rice (jasmine is my favorite!). *Note grilled chicken is great with this recipe as well, just grill whole breasts and dice into sauce afterwards.