Recipe - Thai Pineapple Rice

1 Fresh pineapple
2 cup Cooked rice cold
One fourth cup Baby shrimp
1 Cooked chicken breast half
One fourth cup Diced cooked ham
2 Green onions
One fourth cup Peas
1 ds 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 One fourth cup of pineapple meat, save remainder for
another dish or dessert. Heat 2 teaspoons of oil in wok, add rice and
stirfry a minute or two. Add shrimp, chicken and ham, stirfry another
minute or two. Add peas, cut or sliced up green onions (use tops) and pineapple.
Stirfry another minute or two or until all is hot and well blended. Shake
in a little rice wine. While ingredients are being stirfried, 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