I LOVE pineapple. I like it in smoothies, fruit salads, on the grill and in a cocktail. I’d eat a full pineapple like an apple if it weren’t so messy. Given my obsession, I decided to make chicken fried pineapple rice. You’re supposed to use day old, cold rice when making fried rice because the moisture is gone and you get a better “fried” consistency with the rice. This would have been all well and good if I wanted to eat fried rice tomorrow, but I wanted it NOW. I made brown rice and when it was done I rinsed it in cold water in a colander and squuuueeeeeezed the excess water out.

In a heavy pan (I used a cast iron dutch oven thingy) sauté chicken and set aside when it’s cooked. Then sauté onion, garlic, red pepper, pineapple. In a small bowl mix together ½ cup chicken broth, 1 tbsp curry, couple dashes soy sauce and then add to veggie mix in pan. Chop up the cooked chicken and add to mixture. Then add rice, stirring constantly on high heat so you can try to get those nice little crispy fried bits. Keep in mind this is not the traditional way to make fried rice but it’s MY way. Give it a taste and add more soy sauce, hot sauce or whatever you think is missing. Serve it on a plate or bowl and garnish with green onion and lime wedge. I can’t tell you how much I loved this. It was a little bit more moist than a fried rice you’d get at a restaurant but who cares. It was absolutely delicious.

Since I seem to be on a chicken kick, why not end the week with a bang by making an epic roast chicken? I had a surprise birthday party I needed to attend at 7PM and I started making this 4 pound chicken at 4:45. NOT A LOT OF DAMN TIME, JULIA. I pulled it off though. Pre-heat oven to 400. Rinse chicken and pat dry with paper towel.

Using my nutri-bullet I blended 3 cloves of garlic, one sprig of fresh rosemary (stem removed), white vermouth (because I have a giant bottle and apparently this stuff expires?! Keep it in the fridge!), salt, pepper and olive oil. I poured some of this mixture under the chicken skin, and rubbed the rest all over the little fella and stuffed a lemon wedge and a sprig of rosemary into his liI’ chicken hole. (I wish I never said chicken hole.) I layered red onion and multi-coloured carrots in my dutch oven and placed the chicken on top. Add more vermouth, olive oil and S&P to the veg. Cook covered for 30 minutes, then uncovered for another 30 minutes. Let rest under for for 10 minutes. Normally I don’t cook chicken at such a high heat but baby girl was in a ruuuush.

For the last half hour of cooking I tossed a pan of peppers and mushrooms in the oven. I lightly coated the veg in olive oil, S&P, garlic powder and parsley flakes. While the chicken was resting I made a pot of couscous. The couscous sopped up all the delicious vermouth-y jus and soft onions and carrots. The peppers and mushrooms added nice sweetness and texture. I loved this dish so hard. We have leftovers and I can’t wait to eat it again. Isn’t he just so pretty?!