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Ingredients

Sriracha Glaze

• 1⁄2 cup pineapple juice
• 1/4 cup lime juice
• 1 tablespoon sriracha seasoning
• 2 tablespoons honey
• 4 tablespoons butter
• Salt, to taste

Tropical Pico

• 2 tablespoons diced tomatoes
• 1 tablespoon diced onions
• 1 tablespoon diced mango
• 2 teaspoons cilantro
• 2 tablespoons lime juice
• Salt and pepper, to taste

Candied Bacon Steak

• Two 2-ounce bacon steaks
• 1/4 cup sriracha seasoning
• 2 tablespoons brown sugar
• 1/4 cup sriracha glaze
• 1/4 cup tropical pico
• 2 tablespoons chopped cilantro, for garnish
• 2 lime wedges, for garnish

Directions

Sriracha Glaze

1. Bring pineapple juice and lime juice to a boil in a small saucepan. Add remaining ingredients except for butter and cook on low heat until the sauce reduces by half.
2. Add in butter and stir slowly until the sauce has a thick glaze texture.

Tropical Pico

1. Mix all ingredients in a bowl. Set aside.

Candied Bacon Steak

1. Preheat oven to 500 F.
2. Season bacon with sriracha seasoning and brown sugar. Place on a sheet tray and bake in the oven for 6 minutes, until golden brown. Let rest for a few minutes.
3. To plate, place candied bacon on a plate and top with tropical pico. Drizzle sriracha glaze all over and garnish with cilantro and lime wedges.

Side Hustle Lounge is located at . Call 313-636-5566 for more information. Plus, check out hourdetroit.com for even more recipes from area restaurants including Prime 29 Steakhouse’s jumbo lump crab cakes and Adachi’s garlic butter lobster fried rice.����

This story originally appeared in the July 2024 issue of ������ϲ�ͼ������ magazine. To read more, pick up a copy of ������ϲ�ͼ������ at a local retail outlet. Our digital edition will be available on July 8.