Pineapple Fried Rice

Ingredients:

• 2 boneless skinless chicken breasts
• 1 lb thawed peeled and deveined shrimp
• 3 cups cooked Jasmine white rice
• 1 medium-sized fresh pineapple diced, with the juice reserved
• 1 red bell pepper diced
• 2 medium-sized carrots diced
• 1/2 yellow onion chopped
• 3 cloves garlic chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 2 eggs whisked
• Cayenne pepper
• oil, butter, salt and pepper

For the chicken marinade:

• 2 egg whites
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

For the sauce:

• 4 tbsp bbq sauce
• 2 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp teriyaki sauce
• 4 tbsp reserved pineapple juice
• 1 tsp lime juice

Instructions:

1. Start by preparing the chicken. Cut the breast into bite-sized pieces, starting at the top and slicing it into thin discs horizontally, and then into pieces. Place the chicken pieces into a plastic ziplock bag. Whisk all of the ingredients for the marinade together, add them to the bag, and place in the fridge for 30 minutes to an hour. This technique is called velveting and will give you perfectly tender pieces.
2. While the chicken is marinating prepare the onion, garlic, carrots, pineapple, and pepper. Set Aside.
3. Begin preparing the rice according to the package directions. Once finished set aside.
4. This would also be the time to thaw and clean your shrimp if needed. Once ready, add oil and butter to a large pan or wok over medium-high heat. Toss shrimp with salt pepper and a dash or two of cayenne, then add to the hot pan. Cook until shrimp is pink and curled in – about 2-3 minutes on both sides. Once cooked through, remove shrimp and set aside.
5. Keep the heat on and add more oil to the pan, enough to cover the bottom for the chicken to fry slightly. Once heated, add the marinated chicken to the pan, mixing and turning as needed. Because the pieces are thin the chicken will cook faster so keep it moving. Once cooked through – 5-7 minutes, remove and set aside.
6. There may be some leftover marinade in the pan after the chicken, just remove it and add some more oil and butter over medium-high heat for the vegetables.
7. Start by sauteing the onion and garlic until partially translucent, then add the pepper and carrots. Once the carrots are mostly cooked through the frozen peas and corn can be added. Cook these all together for another 10 minutes.
8. Now we can add the cooked rice to the pan a few large spoonfulls at a time.
9. Once all the rice has been added create a well in the middle of the rice and veggie mixture and add two whisked eggs. Sir the eggs rapidly to scramble and slowly mix them in with the rice and veggies.
10. Now we can add the chicken and shrimp back into the pan and combine.
11. For the sauce, mix all ingredients together, pour over the rice mixture, and gently fold it in.
12. Serve with chopped green onions.