| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Thai | Main dish | 2 | Servings |
INGREDIENTS
| 1 | Fresh pineapple | |
| 2 | c | Cooked rice – cold |
| 1/4 | c | Baby shrimp |
| 1 | Cooked chicken breast half | |
| 1/4 | c | Diced cooked ham |
| 2 | Green onions | |
| 1/4 | c | Peas |
| 1 | ds | Rice wine |
INSTRUCTIONS
Cut chicken into bite size pieces. 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. Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two. 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. While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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