Recipe: Thai Pineapple Rice (main dish, serves 2)

THAI PINEAPPLE RICE

1 fresh pineapple
2 teaspoons oil
2 cups cooked rice, cold
1/4 cup small shrimp
1 cooked boneless, skinless chicken breast half, cut in bite-size pieces
1/4 cup diced cooked ham
1/4 cup peas
2 green onions, sliced
1 dash rice wine

Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert.

Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.

Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine.

While ingredients are being stir-fried, put pineapple, cut side down, over range burner (in a large skillet or on a griddle) to heat through.

Serve rice mixture in pineapple.

Makes 2 servings
Source: Wok With Yan TV Show, Martin Yan