Ingredients:

-       1 pineapple

-       1 diced onion

-       2 chopped garlic cloves

-       ½ diced red bell pepper

-       1-inch chopped ginger

-       2 green chilies diced

-       1 egg

-       1 ½ cup brown rice

-       1 tbsp oil

-       ¼ cup cashews

-       1 tbsp worcestershire sauce

-       1 tbsp soy sauce

-       1 tbsp hoisin sauce

-       Pinch of salt

-       Pepper to taste

-       Roughly chopped cilantro

-       3 scallions chopped

-       3 chicken thighs cut into pieces

Method: Take a bowl add chicken pieces in it. Add salt and pepper and keep aside.

Wash rice and put it in a pressure cooker. Add 2 cups water and give it atleast 5 whistles.

To prepare the pineapple, slice from the center lengthwise. Keep the smaller piece aside. Slice around the perimeter of the pineapple with a sharp knife. Now cut the pineapple into small pieces. Use a scoop and cut out the pineapple pieces.

In a wok, heat oil. Add ginger, garlic, onions, green chilis and bell peppers. Stir-fry it until onions are translucent. Add cashews let it cook for few more minutes.

 Meanwhile in another skillet, heat oil and cook chicken until completely done. Turning the pieces in between.

 Add egg to the wok and stir-fry it and combine it well with other ingredients. Add rice, pineapple pieces, all the sauces and chicken to the wok. Mix well until everything is combined well. Top it with scallions and cilantro. Stir well again.

Serve hot in a pineapple bowl. Enjoy!!