Pineapple Un-fried Rice

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!


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!

Patriotic Fruit Salad

Fruit salad is a great addition to any party and always adds a healthy element! This is a simple one with a patriotic twist. Take some red fruits (I used watermelon and strawberries) and sprinkle in some blueberries and a touch of finely chopped fresh mint. Combine and add a bit of festivity to your buffet!!


Pineapple Salsa and Baked Tortilla Chips

What is more perfect for a Fourth of July celebration than a BBQ? It is the perfect way to celebrate America’s birthday!! We were invited to a friend’s house for the celebration and were asked to bring a side dish, so I thought who doesn’t like chips and salsa? This pineapple salsa was a huge hit (and may become margarita inspiration in the future!) If you wanted to get really fancy, you could scoop out half of the pineapple to use as a serving dish. I also baked up some tortilla chips for the leftovers, and they turned out great! Do you have a favorite party side dish that is your go-to? Happy (belated) 4th!


Pineapple Salsa and Baked Tortilla Chips

For the Salsa:

½ Pineapple, Cored and Chopped

1 Tomato, Chopped

2 Avocados, Cubed

2 Scallions, Chopped

½ – 1 Jalapeño, Finely Chopped with Seeds

Juice of 1 Lime

Salt and Pepper to taste

For the Chips:

Corn Tortillas (however many you need for your crowd)

Cooking Spray

Kosher Salt

Your favorite spice mixture

Preheat oven to 375°. Stack the tortillas and cut into quarters. Lay out in a single layer in baking sheets and spray with cooking spray. Season with salt and your seasoning mix. Turn the chips and repeat on other side. Place in the oven for 10-15 minutes, turning once. Allow to cool a few minutes before serving to finish the crisping process.

In a bowl combine the salsa ingredients and gently stir to combine. Allow to rest about 30 minutes before serving. Enjoy!