Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fresh pineapple |
| 2 cups | Cooked rice - cold |
| ¼ cup | Baby shrimp |
| 1 \N | Cooked chicken breast half |
| ¼ cup | Diced cooked ham |
| 2 \N | Green onions |
| ¼ cup | Peas |
| 1 dash | Rice wine |
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 ¼ 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: Wok With Yan TV show Posted by: Sheila Exner, June 1992