Pineapple Stir-fry

Aww yeeaaah!!

I wanted to do a stir-fry with a little fancier presentation. I decided to do a pineapple stir-fry served IN a Pineapple!!

This worked perfectly, except my produce guy didnt have pineapples that were really big enough, but I managed.

Go ahead and cook your rice ahead of time.

Dice

1 medium red bell pepper

1 medium green bell pepper

1 medium yellow pepper

1 small-medium onion

4 cloves garlic

Shred 1 cup purple cabbage

With a sharp knife, carefully cut the skin off one large pineapple, using the 'tree' as a handle, cutting down the strokes then going back to finish. Cut the pineapple in half from top to bottom, and carefully scoop the insides out. Be sure to leave about 1" off the fruit all around- This. Is your bowl. Hooray! Oh, use a grapefruit spoon if you have one, its got teeth at the front to help you scoop.

In a hot Wok, heat 1 tbs sesame oil, add 4 cloves of diced garlic and 1/2 lb. ground chicken. Stir constantly until chicken is cooked, and add your onions and peppers. Stir for 3-4 minutes, until the veggies are tender- add the cabbage and the inside of the pineapple, diced.

If you're using canned pineapple, it works just as well, maybe better. Use about half of the can of juice for the sauce!

Asian Stir Fry Sauce

2 tbs cornstarch

3 tbs brown sugar

1/8 tsp red pepper flakes

1/2 c soy sauce

1 tbs rice vinegar

1 tbs ginger

2 tsp garlic

Mix in a bowl, and add to the Wok. Stir to combine and take off heat.

Preheat a pan over high heat and rub the pineapple bowls with some brown sugar. Sautee the pineapple bowls cafrefully, browning what you can of the bottom shape. Turn the bowl over and get a nice golden color on the top rim.

Plate your rice, adding the pineapple bowl on top. Serve stir-fry into bowl and on top of rice!

Throw on a sprinkle of sesame seeds on top!