Hayley was originally going to write this post, but things changed this morning and she ended up having to devote her attention to Isla. And as I sat down to ghost write the post for her, I realized not only that it was unnecessary, but that I just couldn’t really do it. Even after being together 10 years, we each have our own way of storytelling, and it’s not easy to imitate the other’s writing style. So instead, here I am writing about two recipes that came together as a meal that Hayley was SUPER excited to make for many weeks. I’ll try to tell you about why she made them!

She is a big fan of fried rice, and I’m pretty sure it makes it onto our Chinese takeout orders pretty much every time as a result. I’m not sure we often get Pineapple Fried Rice, but Hayley has told me many times how much she enjoys it and wanted to make it for the blog. We got a can of pineapple chunks at least a month ago, but I think even before that because it predates our stay-at-home order. So that’s how long she’s been wanting to make this recipe.

Another thing Hayley’s been crushing on is the Primal Kitchen no-soy Teriyaki sauce. We’ve been enjoying it on chicken wings, chicken thighs, and probably a few other dishes I’m forgetting about right now. So in wanting to make the Pineapple Fried Rice, Hayley also wanted to pair it with some Teriyaki Chicken Skewers. I’m so glad she did, because this meal was amazing. My contributions here were: photographing the recipes, grilling the chicken skewers, and also advising on scrambling the eggs for the fried rice separately. I had heard that somewhere before, and I also seemed to recall trying to scramble them into the veggies in the wok once before with bad results.

This recipe is great quarantine food that mixes pantry staples with a few fresh ingredients you might just have on hand. I’d really recommend it, especially if you are missing Chinese takeout. Let us know what you think of this one!

Bill, in lieu of Hayley 🙂

Pineapple Fried Rice

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Hayley has been wanting to make Pineapple Fried Rice for a LONG time, and we finally did it! This recipe is so simple. If you decide to make it, you'll get best results with day old cooked rice. Be prepared to eat way more than you think you should!

Serves: 4

Serves: 4

Ingredients

• 3 cups 3 cups 3 cups Rice, Jasmine, Cooked rice, preferably made the day before
• 3 Tbsp 3 Tbsp 3 Tbsp Green Onion, sliced for garnish
• 1/2 cup 1/2 cup 1/2 cup Carrots, small dice
• 1/2 cup 1/2 cup 1/2 cup Onion, small dice
• 1/2 cup 1/2 cup 1/2 cup Peas, Green, frozen
• 1 clove 1 clove 1 clove Garlic, minced
• 2 2 2 Eggs, scrambled
• 1 cup 1 cup 1 cup Pineapple, canned, chunks
• 1/3 cup 1/3 cup 1/3 cup Coconut Aminos

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Prepare the rice a day ahead of time (if you use freshly cooked rice, it will end up mushy). Using leftover rice is ideal.
2. Heat a wok over high heat. Once heated, add about 1 Tbsp of ghee or butter to the wok. Then add the carrots and onion and stir fry until soft, about 3 minutes. Add the frozen peas and cook another 2 minutes.
3. Add the minced garlic and stir fry for 1 minute. Add the rice to the wok, along with the remaining ghee or butter. Toss to combine.
4. While the fried rice is cooking, scramble two eggs in a separate pan. If you want to limit dishes, you can do this step first in the wok, and set aside.
5. Add the pineapple chunks to the fried rice, along with the coconut aminos. Continue to stir fry.
6. Break the scrambled eggs into small pieces and add into the fried rice. Toss to combine, and serve garnished with a little sliced green onion.

Teriyaki Chicken Skewers (soy-free)

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These Teriyaki Chicken Skewers are surprisingly easy to make, and a super tasty companion to our Pineapple Fried Rice. Together, they are the perfect fix for takeout if you are missing it. Make extra, because it will go quickly!

Serves: 2

Serves: 2

Ingredients

• 4 4 4 Chicken Thigh, boneless skinless, sliced longways into strips
• 3 3 3 Green Onion, rough chop for marinade
• 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Ginger Root, chopped, for marinade
• 1/2 cup 1/2 cup 1/2 cup Pineapple Juice, for marinade
• 1/2 cup 1/2 cup 1/2 cup No-soy Teriyaki Sauce, Primal Kitchen brand
• 1/4 cup 1/4 cup 1/4 cup Coconut Aminos
• 1/4 tsp 1/4 tsp 1/4 tsp Red Pepper Flakes

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Slice each chicken thigh into 3 long strips, place in a ziploc bag. Add in the ginger and green onion.
2. In a large liquid measuring cup, combine the pineapple juice, no-soy teriyaki, and coconut aminos. Mix, and then add to the ziploc bag. Move everything around to combine. Seal the top, and refrigerate for approximately 4 hours.
3. Heat your grill to medium heat, with a hot zone and a cool zone.
4. Skewer two pieces of chicken on each bamboo skewer. Lightly sprinkle the skewers with red pepper flakes for a little heat. You can omit if you don't like spicy foods, or add more.
5. Grill the skewers with the handle end over the cool zone and chicken over the hot zone for 2-3 minutes per side, until fully cooked. Medium heat will cook them a little more gently, which keeps the skewers from burning.
6. Serve with our new Pineapple Fried Rice recipe!

Notes

You can use metal skewers for this recipe, or you can also just cook the chicken pieces in a pan on the stove.