2 chicken breast
2 cups of shrimp
1/2 cup of corn
1 cup of frozen pea/carrot mix
1/2 cup of No Soy - Soy Sauce (DF/SF- Ocean Halo)
2.5 cups of chicken broth
Garlic powder (or fresh garlic)
Salt & Pepper
Red pepper flakes
1.5 cups of white rice
2 tbsp vegetable oil
3 green onions
Start by cutting your pineapple in half length-wise and removing the center. Keep 1/2 a cup of the pineapple and 1/4 cup of the juice and set the rest aside.
Add your rice to a pot with the 2 tbsp of vegetable oil and fry on high heat until you see some of the rice slightly toasting.
Then add 2.5 cups of chicken broth, 1/2 a cup of No Soy- Soy Sauce, 1 cup of frozen pea and carrot mix, 1/2 cup of canned corn, 1 tsp garlic powder, 1 tsp fresh ginger and 1 tsp red pepper flakes.
Stir together, bring to a boil and then reduce heat and cover.
While your rice is cooking, grill your chicken and shrimp. (I find it easiest to grill shrimp by putting them on a skewer.)
Before you grill your chicken and shrimp, season them by brushing on a mixture of: 1/4 cup No Soy-Soy Sauce, 1 tsp garlic powder, 1 tsp red pepper flakes, 1 tsp of fresh ginger and 1/2 tsp pepper.
Once the rice is almost finished 2 full green onions (chopped), 1/2 a cup of finely chopped pineapple and 1/4 of a cup of pineapple juice.
Once the rice has finished cooking, chop up the chicken and add it to the rice. Then add the shrimp whole- no need to chop them up.
Serve in your hollowed out pineapple!