Ingredients Jump to Instructions ↓

  1. 1 Fresh pineapple

  2. 2 cups 320g / 11oz Cooked rice - cold

  3. 1/4 cup 59ml Baby shrimp

  4. 1 Cooked chicken breast half

  5. 1/4 cup 36g / 1 1/3oz Diced cooked ham

  6. 2 Green onions

  7. 1/4 cup 59ml Peas

  8. 1 Rice wine

Instructions Jump to Ingredients ↑

  1. Cut chicken into bite size pieces.

  2. 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.

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

  4. 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.

  5. While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple.


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