We're having a Hawaiian going-away party for my step-brother tonight as he is moving to Hawaii to go to ministry school. So I was scouring the web for Hawaiian recipes and found this. I haven't tested it yet and I did heavily modify it, but it smells SO yummy!
Hawaiian-Roni Makes 4 servings
1 lb boneless chicken, cut into 1-inch pieces 1/4 cup teriyaki sauce 1 (6.2-ounce) package Rice-A-Roni Fried Rice (check the box to make sure you can tolerate the ingredients!) 1/4 cup chopped onion 2 tbsp margarine or butter (I used soy butter and only used 1 tbsp) 1 (8-ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice 1 cup sliced carrots 1/4 cup sliced almonds, toasted
In small bowl, combine pork and teriyaki sauce; set aside. In large skillet over medium heat, sauté rice-vermicelli mix and onion with margarine until vermicelli is golden brown.
Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to a boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside.
Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.
Nutrients per Serving: Calories - 544 Total Fat - 26 g Cholestral - 71 mg Carbohydrate - 50 g Protein - 30 g Sodium - 1722 mg
(Note: When I made the dish for tonight's party, I omited the chicken, carrots, and almonds because I did not have them on hand. I did take a spoonful and it tasted really good, even without the missing ingredients!)