Hawaii kara desu!

Maybe it's time to think about writing a book. A book about rice. "50 Easy Rice Dishes Your Family Will Love" or something. Because, guess what! That's right, I came up with another rice recipe last night! This one is very Hawaiian. I started with my standard cup of rice. Browned in a wee bit of oil, etc. Then I added 1 1/4 cups of chicken broth and 1/4 cup of Wingers Original Amazing Sauce.

For those of you that don't live in Utah, Wingers is a diner that makes killer chicken wings, using sauce that's more sweet than spicy, and still has a decent kick. And they sell it by the bottle too. If you can't get ahold of it, I bet sweet and sour sauce would work too, though it won't be nearly as spicy.

Anyway, then I added 1/2 cup of pineapple juice and 1/2 cup of pineapple tidbits, measured by displacement (add 1/2 cup pineapple juice to the measuring cup, and then add pineapple tidbits until you have a full cup of both). Then standard procedure, bring to a boil, cover, drop to low, let sit for 20 minutes, remove from the heat, let sit for 10 minutes, uncover and serve.

We ate it plain, and it was pretty good. But if I'd have had some thick-cut ham, I might have grilled it, diced it up, and stirred it in once the rice was finished. I bet this would also go well with some kind of chicken. But if you make the rice spicy, don't make the chicken spicy. That's just overkill. If it were me, I might make a dry rub of garlic powder, onion powder, some kind of mild chile like ancho or guajillo, and a pinch of allspice. Then I would oil the chicken, coat it liberally with said rub, and grill it.