Monday Menu: Pineapple Cashew Chicken Bowls

I like this recipe because it is quick and easy. If you have leftover chicken, it’s a perfect way to use it.  Starting with the staples of cashews, chicken and rice, you can then add or subtract the various ingredients. Pineapple bowls, of course, are optional. But if you want something a bit fancier for guests, nothing like pineapple bowls to class up the joint.

Pineapple Rice

• 2 pineapples (if you’re making bowls, otherwise just one pineapple)
• 4 cups cooked white rice (about 2 cups uncooked)
• 4 strips of bacon, sliced into small pieces
• 1 boneless chicken breast, diced
• 8-10 small shrimp, cleaned
• 3/4 cup raisins
• 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
• 1/2 cup pineapple juice
• 1 cup diced pineapple
• 1/4 cup Ponzu

Wok or skillet

The reason I really like this recipe is how fresh it is. With only pineapple juice and bit of ponzu added, it really lets each flavor shine. The restaurant version did not have bacon, but I love bacon and pineapple together, so I added it. You can omit the bacon and fry the chicken in a tablespoon of oil instead. I’m allergic to shrimp, so I consider them an optional ingredient.

Fry the bacon until crisp, add chicken, and fry on medium heat until it is cooked through. Add shrimp and let cook for 3-5 minutes, add remaining ingredients (including rice), mixing well over medium heat for 3-5 minutes. You want the pineapple and raisins to be warm, but not necessarily cooked. Serve in pineapple bowls with ponzu or soy sauce. Serves 4 generously