Spiceology Maui Wowee Pineapple Fried Rice
Chef and Spiceologist Christian Gill is back at it and sharing his Guy’s Groceries Games round-winning recipe for Maui Wowee Pineapple Fried Rice.
Ingredients
¼ cup Spiceology Maui Wowee
2 Cups Cooked and Chilled White Rice (day old is perfect)
2 Tbsp Tamari or Soy Sauce
2 Tbsp Rice Vinegar
3 Tbsp Olive Oil or Canola Oil
2 cups of fresh pineapple (chunked or sliced)
4 strips of bacon (diced)
4 Cloves of Garlic (sliced or minced)
2 Tbsp ginger (minced)
1 red bell pepper (small dice)
2-3 thai chilies (thin slice)
Cilantro and micro greens for garnish
Preparation
In a large skillet over medium heat, cook bacon making sure to render the fat. Toss sliced pineapple in 2 tbsp of Maui Wowee and set aside.
Remove bacon from the skillet. Add 2 tbsp of oil if there isn’t much rendered bacon fat.
Once oil is hot, add Maui Wowee coated pineapple to the skillet and sear on both sides making sure not to burn the bottom of the pan.
Quickly remove pineapple from the skillet and add rice vinegar to the pan to deglaze. As the vinegar begins to darken, add tamari and the remaining Maui Wowee to the skillet and stir to thicken.
Once sauce thickens, add bacon back to the pan and coat evenly. Remove stick bacon from the skillet and add remaining oil. Sautee garlic, ginger, and peppers in oil. As the aromatics begin to soften, add rice to the skillet and stir quickly.
Add stick sauced bacon back to the pan and stir aggressively to keep from sticking and coat rice evenly. At this point you can either toss in the pineapple to mix all ingredients or serve it on the side.
Remove from heat. Garnish with cilantro stems and or micro greens and pineapple. Devour.
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