2 cups day old cooked and chilled long grain brown jasmine rice
1 ½ tbsp soy sauce
1 tsp fish sauce
2 tbsp Chili Garlic sauce
½ cup chopped cilantro leaves
Salt to taste
Remove the chicken ancestral blend from the force of nature pack and set aside.
Make a lengthwise incision cutting the entire pineapple in half. (Be careful here). And using a spoon, scrape out the pineapple in the shape of a boat and dice up the extracted pineapple.
Using medium heat, heat up a dutch oven, add 1 tbsp of coconut oil, crack both eggs inside, salt to taste, and stir until scrambled. Remove from the pan and set aside.
Add 1 tbsp of coconut oil to the dutch oven, add the chopped green onions and minced garlic and cook until for 1 minute.
Add the entire pack of Force of Nature Chicken Ancestral to the mix, add curry powder, salt to taste, and cook until the chicken grind is no longer pink (5-6 minutes) and remove from the pot into a large clean bowl.
Add 1 tbsp of coconut oil and add the diced pineapple to the pot and cook until they are caramelized (3-4 minutes). Once caramelized, add the chopped cashews and cook for an additional 2 minutes or until fragrant.
Add the day old cooked rice to the pan and stir to cook until the rice is hot and the pineapple and green onions are incorporated.
Add the scrambled eggs, cooked ancestral chicken, soy sauce, fish sauce, and chili garlic sauce to the pan and stir to combine. Continue cooking until all of the ingredients are cooked and warmed through. Add salt to taste if needed.
Add all of the cooked ingredients inside of the pineapple boat. Garnish with cilantro and finish with a squeeze of lime.