Pop this easy-peasy fried rice dish into a hollowed out pineapple and you've got a show-stopper for any buffet. Leave it as is and you've got yourself a ten minute Thai dinner for one.

The measurements as follows are for a generous single serving, but the recipe can be multiplied as needed.

Pineapple Fried Rice

• 1/4 lb diced chicken breast (about ½ cup)
• ¼ cup diced fresh pineapple (canned would work as well)
• ¼ cup finely diced carrots
• 1 Tbls raisins
• 1 green onion, chopped
• 1 sprig of cilantro (don’t be stressed if you don't have any one hand – no biggee!)
• 1 clove of garlic minced
• 2 Tbls of fish sauce
• ½ Tsp of sugar
• 1 cup of cooked rice (Thai jasmine rice is best, but any old rice will do...and cold leftover rice is great here!)

• 1 Tbls of oil
• Pinch of MSG (optional)

1. Heat oil in a wok over medium high, and when hot, add garlic and stir fry for about 15 seconds, or until fragrant and starting to color.
2. Add diced chicken to the hot oil, and let brown for 1 minute (it does not have to be cooked through at this point.
3. Toss in the carrot and pepper and stir fry for another 1 minutes, or until chicken in cooked and veggies are softened (these should all be diced finely enough so as to cook fairly quickly).
4. Add the rice and smoosh it all around to coat it in the oil.
5. Add the raisins, and add fish sauce and sugar (and the MSG) and smoosh it all into the rice.
6. Just before you remove from the heat, add in your pineapple and green onion. Stir it in quickly and remove from heat to a serving dish.
7. Garnish with cilantro and some sliced cucumber.

This does look very impressive when served inside a hollowed out pineapple shell, but it's probably better as a quick and easy meal for one.