By Protein
Pineapple Tamarind Boneless Wings Recipe
Ingredients
- 4 oz. Cuban-Style Beans and Rice (Sub-Recipe)
- 6 ea. Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Breast Chunks
- 2 oz. Sweet Pineapple Tamarind Glaze (Sub-Recipe)
- 2 oz. Fresh Pineapple, Diced Small
- 3 ea. Cilantro, Fresh Picked
- 3 ea. Plantain Chips, Long, Prepared
Cuban-style beans and rice topped with Tyson® Honey Stung® Hot Honey Boneless Wings tossed in a sweet pineapple tamarind glaze. Finished with fresh diced pineapple, bright cilantro, and served with crispy plantain chips, this dish is a vibrant fusion of sweet heat and island-inspired comfort.
Directions
- Place a serving of Cuban beans and rice onto a serving plate.
- Place the prepared Tyson® Honey Stung® Hot Honey Boneless Wings on top of the Cuban rice and beans.
- Drizzle the entire dish with pineapple tamarind glaze.
- Garnish dish with diced pineapple and cilantro.
- Serve as needed with plantain chips.
Alternate Directions
- Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Breast Chunks COOK FROM FROZEN: Appliances vary, adjust accordingly. Deep Fry: Place chicken in fryer basket. Fry for 3.5-5 minutes at 350°F until internal temperature reaches 140°F. Fully Cooked: For safety, product must be cooked to an internal temperature of 140°F as measured by a thermometer.
Cuban-Style Beans and Rice
Ingredients
- 6 ea. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk , Chopped
- 1 cu. Fresh Yellow Onion, Chopped Fine
- 6 ea. Fresh Garlic Clove, Minced
- 3/4 cu. Green Bell Pepper, Chopped Fine
- 1 tsp. Kosher Salt
- 2 1/2 tsp. Chicken Bouillon, Prepared
- 2 ea. Bay Leaves, Dried
- 1/2 tsp. Ground Cumin Seasoning
- 1 1/2 cu. Long Grain White Rice, Uncooked
- 2 ea. Black Beans with Liquids (15.5 oz each can)
- 1 tbsp. Red Wine Vinegar, Prepared
- 1 2/3 cu. Room-Temp Water
Directions
- Place chopped bacon in a large heavy pan with a tight fitting lid and stir over medium-high heat until bacon is nicely browned, about 6 minutes.
- Add onion, garlic, green pepper and salt to the pan and stir until onions are translucent, about 5 minutes.
- Add chicken bouillon, bay leaves, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
- Add the beans with their liquids, red wine vinegar, and water. Mix to combine.
- Bring to a boil and then immediately reduce to a simmer.
- Cover tightly and continue to simmer for 45 minutes.
- Keeping pot covered, let it rest off heat another 10 minutes.
- Fluff rice and serve as needed.
Pineapple Tamarind Glaze
Ingredients
- 2 cu. Pineapple Juice
- 1/2 cu. Tamarind Paste
- 1/4 cu. Brown Sugar
- 1 tbsp. Soy Sauce
- 1 tsp. Fresh Ginger, Grated
Directions
- In a small sauce pan, bring pineapple juice to a low simmer. Whisk in the rest of the ingredients making sure the tamarind paste and sugar dissolve to prevent scorching.
- Continue cooking over low heat 10-15 minutes until slightly thickened and glossy. Whisk frequently while reducing.
- Remove from heat and hold warm for tossing wings.
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