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
Annie DeMoranville 