Pineapple Stir-Fry Chicken Served With Pork-Fried Rice Recipe

4-5 slices of fresh pineapple

2 boneless chicken breasts

1 large sweet onion 

1 large green pepper 

1 tablespoon of either vegetable or canola oil.

Slice the two chicken breasts into strips and place into a bowl.

Chop onion into fairly large chunks.

Chop green pepper into large chunks.

Cut pineapple into small bite sized pieces.

In a wok or frying pan heat the oil on a high temperature setting. Once the oil is heated add chicken and stir until cooked. If you are using a wok push the chicken up the sides of the wok. If using a frying pan remove the chicken and set aside. Add pineapple pieces and stir-fry for 3 minutes. Add chopped onions and continue to stir-fry for 2-3 minutes. Add green pepper mixing everything together with chicken, and continue to cook another 3 minutes. 

2 1/2 cups of brown minute rice cooked

2 cups of cubed cooked pork (I used what I had left over from a pork roast)

2 stalks of chopped celery 

1 small onion diced

2 garlic cloves thinly sliced

8 white mushrooms sliced

1/2 cup of frozen peas

1/8 cup - 1/4 cup of soy sauce (depending on how much soy sauce you like)

1 - 2 Tablespoons of canola or vegetable oil

For this dish I used an electric frying pan as my wok was being used for the Pineapple Chicken Stir-Fry.

Heat the oil in the electric frying pan on medium high, or you can use a large frying pan on the stove, if you don't have an electric one. A wok for this can also be used.

Once the oil is heated add the pork and heat while stirring. 

Add diced onions, garlic, and chopped celery and continue to stir for 3 minutes. 

Add rice, soy sauce, and mix well. Cook for 4 minutes stirring occasionally. 

Add peas to the mixture and cook until peas are done.

This recipe does not take long to make as you can see. The most time consuming process is chopping everything. I recommend having everything cut up and ready before cooking.

Recipe will serve 4 people.