There is a Thai place in our old neighborhood that makes unbelievable pineapple fried rice according to Mary. Ever since she mentioned it last week, I couldn’t get it out of my head. Conveniently, we had extra pineapple leftover from our Pineapple Salsa. On a night with little else in the house, we had just enough ingredients to make this “un-fried” version. There is so much flavor that you will never miss the extra oil, nuts or the egg. You can put any veggies you like and we often use dishes like this to clear things out. In this case, our emergency frozen veggies made an appearance and we were thankful for it! We also added cucumber at the last minute for a bit of texture which was a great way to remove the nuts you often find in this recipe. For a great ode to Thai food, try this one!

Kelly

Pineapple Un-fried Rice

2 packages prepared saffron rice (one traditional and one Spanish flavor)

1 tomato, chopped

2 T olive oil

1 cup of fresh pineapple chopped (about ¼ inch pieces)

2 cups shredded chicken

1 ½ cups Whole Foods organic vegetable medley

1-2 cloves of garlic finely chopped

4 scallions, chopped

4 T basil, chopped

½ cucumber chopped

½ lime cut in wedges for garnish

For the sauce:

2 T light soy sauce

1 T Hoisin sauce

1 T coconut milk

1 t natural peanut butter

Juice of ½ lime

1 T Siracha

Combine the two types of rice and prepare as directed adding the chopped tomato to the cooking liquid. (We usually leave out the oil.) Combine all of the ingredients for the sauce and combine well. Heat the olive oil in a wok over medium heat. Add the garlic. When lightly cooked and aromatic, add the chicken to warm for 1-2 minutes then add the vegetables and cook another 1-2 minutes. Add the rice followed by the pineapple and combine all ingredients. Top with the sauce and add the cucumber and stir well. Garnish with the scallions, basil and lime wedges. Enjoy!