THAI CURRY CHICKEN WRAPS ENJOY DAN:

WHOLE PINEAPPLE CURRIED CHICKEN WRAPS by CHEF DAN:

Serves 2

INGREDIENTS:

1 whole pineapple, cut anyway you want

1 cup orzo

2 cups chicken stock or water

2 tablespoon olive oil

1 tablespoon curry powder

1 skinless, boneless, cooked chicken breast cut into strips

6 romaine leaves, washed and patted dry

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

3 scallions, chopped

1 tablespoon fresh basil

1/3-cup sweet red chilies sauce

2 tablespoon hoisin sauce

1 teaspoon soy sauce

2 teaspoons rice wine vinegar

1 tablespoon brown sugar

1 English cucumber, thinly sliced

2 tablespoons Thai-style peanut sauce

PINEAPPLE:

1.   Place pineapple on a cutting board, and with a sharp knife, slice off the top green crown, about 1/2-inch from top.

2.   Stand upright and carefully cut away the skins, from top to bottom.

3.   Cut off 1/2-inch the bottom, and with a paring knife cut out the eyes.

4.   Thin cut into round, chunks, or lengthwise into quarters and then cutting each quarter lengthwise in chunks.

DIRECTIONS:

1.   Bring chicken stock to a boil, add orzo reduce heat and cook 9 minutes

2.   Set aside.

3.   Heat oil in a skillet over medium-high heat.

4.   Add chicken,  curry powder, garlic, ginger, basil, brown sugar, and scallions, season with salt and pepper.

5.   Pour in sweet red chili sauce, hoisin sauce, soy sauce, vinegar and 1/2- Thai peanut sauce.

6.   Simmer for 10 minutes.

7.   Fold in cooked orzo.

8.   To serve; line the platter with lettuce leaves, and pour the chicken mixture into the center of the platter with cucumber, and peanut sauce

9.   Each dinner assembles the own wraps by placing some the chicken mixture, cucumber and peanut sauce onto a lettuce leaf.

ENJOY DAN:                                    BON-APPETITE!!