Side Dish
4 - 6 servings
20 minutes
25 minutes
Chef Tom Fraker
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion - diced small
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
2 cloves Melissa’s Peeled Garlic - minced
1 tablespoon Melissa’s Fresh Ginger - minced
2 Boneless/Skinless Chicken Thighs - chopped
2 large Eggs
1/2 Fresh Pineapple - flesh removed and diced reserving the pineapple shell
2 cups Cooked Rice
2 tablespoons Soy Sauce
1 teaspoon Sesame Oil
2 Scallions - root trimmed; white part and some of the green part sliced into rounds
Melissa’s Costa Azul - to taste
Heat the olive oil in a wok over medium heat.
Add the onion, salt and pepper and sauté for 3 minutes. Stir in the
garlic and ginger. Stir in the chicken and crack the eggs into the pan.
Stir to incorporate the eggs and sauté until the chicken is completely
cooked, about 5-10 minutes.
Next add the pineapple, rice and soy sauce
and cook, stirring occasionally, 5 minutes longer.
Remove from the heat and stir in the sesame oil and scallions. Spoon the rice into the reserved pineapple shell and top with the Costa Azul.
