Yes, I posted this very same recipe like, two months ago. But I’m re-posting it again with pictures that don’t look like doggy doo. Or at least…less so.
When I decided I wanted to start a food blog–which was such a long time ago I feel like I’m reading about a whole different person–it was 100%, unequivocally about the food. We had gone strict Paleo and this was my way of exploring and experimenting with new foods, ingredients, etc. It also turned out to be a great way to meet people and be part of a supportive community.
But things change, people change, and Lord knows science changes (one reason I love Paleo so much is BECAUSE it’s always changing with the times). I slowly got to know what works for me and what I want from…you know…life…and I expanded my horizons.
I’ve always been a creative type. I am a semi-professionally trained painter and even though I didn’t pursue anything formal after college, it’s always been there. Cooking was my second great creative endeavor in life. Clearly, I love eating. But I also love it because every new dish is like a puzzle that needs to be worked out before it’s exactly where I want it. Unconventional combinations and presentations excite me, even if they do come out tasting like pure gasoline.
Since I’ve had time to come up for air this year after a whirlwind of life changes, I’ve really had a chance to pick up cooking as a creative endeavor again. (Let’s just forget about the half-assery that was all of last year, shall we?). And with it has come a new dedication not just to cooking, but to the blog itself and my presentation. That means pictures.
This past fall, my husband surprised me with a brand new camera…a fancy one…and I’ve spent a good deal of time playing around and learning to use it. About a month and a half ago, I really started using it for photographing my food…I hope you’ve noticed? Maybe?
Anyway, my point is this: Like any creative endeavor, I know that my continued love for cooking and exploring food in general as well as the photographic element that I’ve attached to it takes time, effort, and patience. People say it all the time, that you eat with your eyes first, and it’s so true…there are a lot of dishes I’ve posted here that weren’t given nearly the credit they deserved because, well, the pictures looked like vomit. I have several of these dishes that I plan to make again and again until I can SHOW, rather than tell, just how fabulous I think they are.
So thank you for your patience. Here is the first of what I hope are man, many more!
Sweet and spicy sriratcha chicken with pineapple and hot peppers.
- 1 lb skinless chicken breast, cut into chunks
- 4 thick slices bacon, cut into lardons
- 1-2 T coconut oil
- 3 cloves garlic, minced
- 4 jalapeno peppers, chopped
- 1/4 t turmeric
- 1 c pineapple chunks (if using canned, make sure to drain any liquid)
- 2-3 T apple cider vinegar sriracha (as much as you want!)
- salt to taste
- Over medium high heat, cook the bacon until crisp.
- Remove from the skillet and set aside, leaving the drippings behind.
- Add the 1-2 T coconut oil to the pan and add the garlic and jalapenos.
- Once the garlic is browned, turn heat down to medium and add the chicken.
- When the chicken pieces are about cooked through, add the pineapple, turmeric, and vinegar.
- Toss everything to coat.
- Add a few squirts of sriracha, tossing everything to coat.
- Turn heat to medium low, cover, and simmer for 10-15 minutes.