• 2 pineapples
• 3 cups cooked rice
• 5 slices bacon, cooked
• 3/4 pound boneless, skinless chicken breast
• 1 tablespoon olive oil, divided
• 1/2 cup finely chopped onion
• 1/2 cup chopped red bell pepper
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• Salt and pepper, to taste

Cut pineapples in half from top to bottom. Cut pulp out and dice, using 1-2 cups for this recipe (save the rest for snacks, smoothies or other recipes). Cook rice according to package directions. While rice is cooking, crumble cooked bacon and set aside. Cut chicken into small pieces. In a large skillet, heat 2 teaspoons olive oil over medium high heat. Add chicken and sauté 4-5 minutes until browned and cooked through. Season with salt and pepper. Remove to plate and cover to reabsorb juices.

Wipe pan with a paper towel. Add remaining teaspoon of oil and heat over medium high. Add onion and cook 3-5 minutes until softened. Stir in red bell pepper, diced pineapple and crumbled bacon; cook 2-3 minutes. Stir in rice and cooked chicken. Add soy sauce and sesame oil; gently stir until combined. Season to taste with salt and pepper, if desired. Serve warm in scooped-out pineapple halves. Makes 4 servings.