Cooking oils (I used butter and coconut oil)

Pineapple, fresh or canned, diced

Pineapple juice

Chicken thighs or breasts, boneless, diced

Rice

Onion, diced

Peppers, diced

Garlic

Seasoning to taste (salt, pepper, red pepper flakes, Thai seasoning, soy sauce)

Green onion

1. Cook rice. Plain or with half pineapple juice as the liquid.

2. While rice is cooking, sauté peppers, onions, garlic in butter until it starts to caramelize. Add red pepper flakes, seasoning, and pineapple juice. Cook until juice is mostly reduced and add a little soy sauce (optional.) Set aside.

3. Cook chicken in coconut oil on medium high until done and starting to brown. Add pineapple diced near the end.

4. With skillet still hot and with some oil still in it, combine cooked chicken, onion and garlic mixture, rice, and chopped green onions. Cook on high while folding the ingredients together until well mixed and hot throughout.

1.5 t active dry yeast

1 cup +/- water

2 t sugar

310g all purpose flour

1 t salt

3 T olive oil

Activate yeast in half cup warm water and sugar mixture.

Mix flour and salt in large bowl.

Add yeast mixture and oil.

Stir together and add just enough water to form a dough that is a bit sticky. Using your hands in the bowl, dough will eventually becomes less sticky and then not sticky. 2-3 minutes of gentle, relaxed kneading in the bowl to form a soft and silky smooth ball.

Gather the dough together and line the bowl with a few drops of olive oil. Cover with a warm towel and let rest for an hour.

After an hour, punch the dough down, form into another ball, and then cut into 6-8 even pieces.

Roll each piece out flat and fry each piece in a hot skillet over medium heat. Probably don’t need any additional oil.

Cook 2-3 minutes per side.