Spicy Pineapple Chili Chicken And Shrimp Recipe

Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter or oil in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

In a bowl, whisk together 1 cup pineapple juice, 3 tbs soy sauce, 1 tbs rice vinegar, 2 tbs honey, 2 tbs sriracha, 1 tsp red chile flakes, 1 tbs lime juice, 1 tsp grated ginger, and 2 tsp minced garlic until combined.

Reserve 1/3 cup of this mixture for finishing the dish. Add 1 tbsp cornstarch to the remaining marinade and whisk to dissolve; this will help thicken the sauce while cooking.

Season Proteins

Pat chicken pieces and shrimp dry with paper towels. Season the chicken and shrimp evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a large skillet or wok over medium-high heat and add 1 tbsp neutral oil. When oil is shimmering, add the chicken in a single layer (work in batches if necessary) and sear, without moving, until browned on one side, about 3 minutes. Stir and continue cooking until chicken is cooked through, about 4–5 more minutes (internal temp 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil.

Add the remaining 1 tbsp oil to the skillet. Add the shrimp and cook undisturbed for 1–1.5 minutes, then flip and cook until shrimp are pink and opaque, about another 1 minute. Remove shrimp to the plate with the chicken. Shrimp will finish cooking briefly with the sauce.

In the same skillet over medium-high heat, add the sliced red and yellow bell peppers and red onion. Sauté for 2–3 minutes until they begin to soften but still have some crunch.

Add pineapple chunks and sauté 1–2 minutes to caramelize edges slightly and warm through.

Pour the cornstarch-thickened marinade into the skillet, stirring to combine with vegetables and pineapple. Bring mixture to a gentle simmer; sauce should begin to thicken in 1–2 minutes. Scrape up any browned bits from the pan for extra flavor.

Return the cooked chicken and shrimp to the skillet, tossing to coat them thoroughly with the sauce. Cook together for 1–2 minutes so proteins finish cooking and absorb sauce flavors.

Add the reserved 1/3 cup of marinade (the bright finishing sauce) and stir to combine. Taste and adjust heat or sweetness as desired — add more sriracha for heat or a pinch of sugar/honey for sweetness.

Fold in 2 cups packed baby spinach and stir until just wilted, about 30–60 seconds.

Spoon warm basmati rice onto plates or a serving platter. Top with generous portions of the spicy pineapple chili chicken and shrimp mixture.

Scatter 1/4 cup chopped cilantro over the top, sprinkle with toasted sesame seeds if using, and serve with lime wedges on the side for squeezing.