Abundant Bowls: Island Pineapple Rice

Music Pairing: B.B. King, Don’t Answer the Door


It is April 2020: the world as we know is shaken, changed and humbled.  From late winter, a vicious virus has been taking over the world, now invading our country so aggressively and profoundly that we can scarcely compare it to anything on our memories.  The term “social distancing” has become a part of household lexicon, and the advent of grocery shopping on a whim, to add an item one forgot, or simply making a run or a home delivery based on an inspiration is out the window.  Until further notice.  We are fortunate to be grounded with our family at home, in good health and still full of creative energy.  Elsewhere, and of course, in the kitchen.  So, what we are about to describe is a variation on a beloved classic, using a method that allows for multiple dishes to be made continuously, preserving more, and discarding less.  In short, think a flavorful, spicy island fried rice in a pineapple shell, with core fruit removed and re-purposed.  The bowl signifies abundance of nutrition, love, creativity, gratitude and on a practical level, ingredients for multiple dishes.  We pair this one with a B.B. King classic, as we enjoyed the unveiling in one another’s company, while staging a “date night, home edition”, listening to blues and reflecting on the world, our hope for the future and love of humanity.


  • 1 cup white basmati rice, cooked
  • 1 cup chopped onions
  • ½ cup red and orange peppers, chopped small
  • ½ cup of asparagus, chopped small
  • 1 habanero pepper, chopped small
  • 6 garlic cloves, smashed
  • 1 egg
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon of turmeric
  • ½ teaspoon of salt
  • ¼ cup of teriyaki sauce
  • ¼ cup of ground chorizo
  • 2 tablespoons olive oil
  • Juice of ½ lime


Rice & Pineapple

  1. Rinse your rice thoroughly in cold water
  2. Boil it using 1×2 rice water ratio for 25-30 minutes (or steam it, if preferred), set aside
  3. As the rice cooks, wash your pineapple, pat dry fully.  Cut the pineapple in half and hollow the shell, creating a bowl.  Preserve the fruit in a well-sealed glass jar (to be used later in another recipe).  Place the hollowed bowls in the refrigerator, uncovered.


  1. In a large skillet, heat the oil over medium-high heat, adding the onions, until translucent
  2. Add garlic, cook for 2-3 minutes, until gently golden
  3. Add the egg, scramble well
  4. In a separate pan, gently fry the peppers
  5. Add the chorizo, cook through until the pieces are barely discernable
  6. Bring this mixture to the onion and garlic
  7. Add the rice, followed by all spices
  8. Mix together well
  9. Add the teriyaki, making the mixture as wholesome as possible
  10. Squeeze the lime generously
  11. Bring the bowls onto a serving plate, filling it with your fragrant rice
  12. Serve and enjoy with a glass of dry sparkling wine and good cheer

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