I love this recipe. It’s so fresh and simple. I first had it at a Thai restaurant in Santa Monica and when I have cashews on hand, it is one of my first thoughts for recipes.

Today it was a quick lunch because I had leftover chicken breast and leftover rice.  And of course, a big jar of unsalted cashews.  No fancy pineapple bowl, but tasted great just the same.

Pineapple Rice

• 2 pineapples (if you’re making bowls, otherwise just one pineapple)
• 4 cups cooked white rice (about 2 cups uncooked)
• 4 strips of bacon, sliced into small pieces
• 1 boneless chicken breast, diced
• 8-10 small shrimp, cleaned
• 3/4 cup raisins
• 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
• 1/2 cup pineapple juice
• 1 cup diced pineapple
• 1/4 cup Ponzu

Wok or skillet

The reason I really like this recipe is how fresh it is. With only pineapple juice and bit of ponzu added, it really lets each flavor shine. The restaurant version did not have bacon, but I love bacon and pineapple together, so I added it. You can omit the bacon and fry the chicken in a tablespoon of oil instead. I’m allergic to shrimp, so I consider them an optional ingredient.

Fry the bacon until crisp, add chicken, and fry on medium heat until it is cooked through. Add shrimp and let cook for 3-5 minutes, add remaining ingredients (including rice), mixing well over medium heat for 3-5 minutes. You want the pineapple and raisins to be warm, but not necessarily cooked. Serve in pineapple bowls with ponzu or soy sauce. Serves 4

Coring the pineapple can be tricky and really needs a pineapple corer to make the bowls. Of course they are not necessary, but if you’re having guests it really does have a wow factor.

Add snow peas for a complete dinner.