INGREDIENTS:
1 Maui Gold Pineapple
1 cup small cooked shrimp
½ carrots
1 red bell pepper
½ yellow onion, chopped
1 green onion
1-2 hot Japaleno peppers
2 tablespoon oil for stir frying
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cold cooked rice
1-2 tablespoons light soy sauce
Sugar to taste
1 teaspoon curry powder
DIRECTIONS:
-Cut the shrimp in half if desired. Cut the Maui Gold Pineapple into wedges.
-Wash and grate the carrot. Wash the bell pepper. Remove the seeds and cut into bit-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno Peppers.
-Heat wok or frying pan over medium to medium-high heat. Add the oil, and rotate the pan so that it coats the bottom and sides.
-When the oil is hot, add the garlic, ginger and chopped Japlapenos. Stir-fry for 1 minute, then add the red bell peppers and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.
-Add the rice and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.
-Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use a garnish. Serve hot.
-Garnish suggestions: raisins, toasted coconut, crushed peanuts, and/or fresh mint sprig or cilantro
