1 lg. pineapple
2 tbsp. vegetable oil
3 green onions, chopped
8 oz. boneless skinned chicken breasts, cut in thin strips
1 med. green bell pepper, cut in thin strips
1 med. red bell pepper, cut in thin strips
1 tsp. grated gingerroot
Hot pepper sauce
Salt
3 c. cold Basic Brown Rice
Freshly ground pepper

Preheat oven to 325 degrees. Cut pineapple in half lengthwise, cutting through green top. Using a small sharp knife, remove fruit. Do not pierce pineapple skin; set pineapple shells aside. Cut half of pineapple in 1-inch chunks. Reserve remaining pineapple for another use. Wrap pineapple tops in foil to prevent browning. Place on a baking sheet. Bake in preheated oven 10 minutes or until heated through.

In a wok or a large skillet, heat oil over high heat. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes. Add bell peppers and ginger root. Season with hot pepper sauce. Stir-fry 2 minutes. Add rice and pineapple chunks; stir-fry until hot. Season with salt and pepper. Spoon into hot pineapple shells. Makes 3 to 4 servings.