Pineapple Chick’n with Sriracha

This recipe has been made using Gardein’s Teriyaki Chick’n Strips. They are vegan yet taste like meat. They are made from plant based ingredients that are kosher with no artificial flavors, colors or preservatives. The primary ingredient in the Chick’n strips is soy and ancient grain flour. I hope you had a chance to look at my post regarding vegan burgers from Gardein. You can check it out here. Yesterday I had the chance to try their Teriyaki Chick’n strips. I made Pineapple chicken with it. I spiced it with Sriracha of course! 

As you can see, my family likes spicy food so we always add a touch of Sriracha which gives it a nice kick.  Cooking the Chick’n strips hardly takes any time. The recipe for he pineapple Chick’n  is  on the back of the pack. But I will write it below for you. 

Serves: 4

Prep time: 10 mins Cook time: 10 mins 

Ingredients: 

Gardein Teriyaki Chick'n Strips: 1 package 

Pineapple cubes: 1 cup

Sriracha sauce: 2 tsp 

Scallions, finely chopped: 1 tbsp

Cashewnut halves: 1 tbsp 

Method: 

Cook teriyaki chick'n strips as per package instructions until addition of the sauce. Don't add the sauce. Add the pineapple pieces and cook for 2 mins. 

Now add the sauce and cook for another minute. 

Add the Sriracha sauce. Mix well. 

Garnish with scallions and cashewnut pieces.

Serve with rice. 

Enjoy! I hope you enjoy it as much as we did. This is a perfect meal for a weeknight dinner or a relaxed summer evening.

You can check out all the other Gardein products here. 

I am looking forward to trying the remainder of their products in the near future.

Please do share your thoughts. Your opinion matters!

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Pineapple Couscous Baby Greens Salad.

When I saw Angie's Healthy Recipe Challenge I was intrigued. When I saw that the primary ingredients that she wanted in the dish were pineapple and greens, I was challenged. I wanted to think out of the box and create something that had these ingredients. I was in the process of making Couscous salad with cranberries and walnuts  for dinner . I decided to encompass these two ingredients and come up with a more nutritious salad. The resulting salad was exotic and delicious! My husband loved it! Him saying something is good is a big compliment in itself.

So try this salad when you get a chance. You will be hooked. My neighbor loved it too.. I got the couscous that cooks in just 10 mins. This is perfect for a weeknight dinner! The leftover makes for a perfect lunch.

Here is the recipe:

Servings: 3

Prep time: 5 minsCook time: 10 minsTotal time: 15 mins

Ingredients:

Couscous: 1 cup
Water: 1 & 1/4 cup
Salt: a pinch
Olive oil: 1 tsp
Dried cranberries : 1/3 cup
Roasted Walnut pieces : 1/4 cup
Pineapple pieces: 1 cup, diced small
Parsley: 1/3 cup, finely chopped
Freshly ground black pepper:1/4 tsp
Extra Virgin olive oil: 1/3 cup
Lemon juice: 1/4 cup, freshly squeezed
Sea salt: 1/2 tsp
Sriracha or hot sauce: 1/2 tsp ( optional)
Minced garlic: 1/4 tsp
Baby greens: 4 & 1/2 cups

Method:

Take 1 & 1/4 cups water in a saucepan and bring it to a boil. Add salt, olive oil and couscous. Cover and cook on low for 10 mins. When done, turn of the flame and fluff it. Keep aside to cool.

Add into a small jar, lemon juice, olive oil, salt, black pepper, minced garlic, Sriracha/ hot sauce. Close the jar and mix thoroughly. Keep aside.

Take the cooled couscous in a salad bowl. To this add the pineapple pieces, chopped parsley, dried cranberries, roasted walnuts & the prepared dressing. Mix thoroughly. Keep it refrigerated until ready to serve.

For serving:
Divide the baby greens equally among 3 plates. Then divide the couscous salad on it. Sprinkle some walnuts &/or parsley on top.

Serve immediately.

Enjoy!

Cooking made easy:

If you intend to make/ pack this for lunch, then pack the greens separately in a container. Make sure you wrap the greens in papertowel.

Use another container for the salad. I you want the walnuts crunchy, pack it separately in a small container/ ziplock.

Tip for healthy living:

A salad like above can be quite nourishing and filling. It has pretty much all the food groups in it making for a complete balanced meal that is satisfying, yet low in calories.

Food for thought:

A little patience goes a long way. Unknown

Please do share your thoughts. Your opinion matters!

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Pineapple Chicken Kebabs with Sumac

When Angie announced the Healthy Recipe Challenge, I was intrigued. When I looked at the ingredients that she wanted to be used in the recipe, I scratched my head. Greens and pineapple in one recipe!! I couldn't resist the challenge! I was making some Sumac chicken kebabs with vegetables for lunch. I figured I will throw in the pineapple with it & serve the kebabs on a bed of baby greens. Who could resist a platter like that??

During my recent visit to the grocery store, I came across Sumac. This is a spice that I have known through Elaine and other friends here at Fiesta Friday. I have been waiting to try it for a long time now. While we all love grilled vegetables, I was positive that grilled pineapple would taste delicious. And it turned out to be delicious!  Together with sumac, it was an irresistable combination! We ate the kebabs served on a bed of baby greens for lunch and ate the leftovers served with Pineapple Couscous Baby Greens Salad for dinner!! 

This is a very easy recipe that would be perfect for weeknight dinners , as appetizers or sides for parties! Super Bowl is next weekend guys!! You can prep, marinate and keep everything ready in the refrigerator ahead of time, and throw it on the grill or in the oven a few minutes before your guests arrive! Voila! Delicious kebabs ready in minutes!!

Servings: 2

Prep time: 45 mins ( including marination) 

Cook time: 15 mins

Total time: 1 hour

Ingredients:

Boneless, skinless chicken breast: 1 lb, cut into bite-sized pieces
Salt: to taste
Black pepper: 1/4 tsp+ 1/4 tsp
Lemon juice: 2 tbsp
Sumac: 1 tsp + 1 tsp
Italian herbs ( dry): 1/2 tsp + 1/2 tsp
Bell peppers: 2 ( different colors), diced big.
Cherry tomatoes: 10 ( may not need all)
Red onion: 1, diced big and petals separated.
Pineapple pieces: 1 cup
Olive oil: 1 tbsp
Baby greens: 1 & 1/2  cups

Method:

Clean and marinate the chicken with salt, pepper, lemon juice, Italian herbs & sumac, for at least 30 mins.

In a bowl, take the bell peppers, diced onion, cherry tomatoes and pineapple pieces . Add olive oil, a pinch of salt, 1/4 tsp pepper, a little sumac and Italian herbs.

Set the oven on broil and preheat it.

Take a skewer and arrange the veggies and chicken pieces as you wish and the amount that you want.

Arrange it on a baking/grilling tray. Place the tray in the broiler and cook the chicken and vegetables for 14-16 minutes or until the chicken is cooked  thoroughly and to desired tenderness.

Divide the baby greens equally on two serving plates. Arrange the skewers on the bed of baby greens. Just before serving, sprinkle a little more sumac on the skewers.

Can be served with cilantro/ mint chutney.

Serve hot!

Enjoy! 

Apart from linking to the Fiesta Friday Healthy Recipe challenge, I am bringing this to Fiesta Friday #156 and Saucy Saturdays.

Cooling made easy:

The kebabs can be grilled on a outdoor grill, on a stove-top grill or even baked at 400 deg F or 200 deg Celsius on the middle rack of the oven. If you don't have steel skewers, you can use bamboo skewers, but make sure that you soak the skewers in water for sometime before using.

Tip for healthy living:

Grilling or broiling is a much healthier option for frying chicken or vegetables. It is low in calories and pretty much fat free!

Food for thought:

Think before you leap! Unknown

Please do share your thoughts. Your opinion matters!

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