2 tbsp. grapeseed oil
3 green onions, chopped
1 med. green bell pepper, cut in thin strips
1 med. red bell pepper, cut in thin strips
Hot pepper sauce
3 c. cold Brown Rice (we use a mixture of brown, black & pink)
Freshly ground pepper
In a wok or a large skillet, heat oil over high heat. Add onions; stir-fry 1 minute. Add bell peppers. 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.
You can also add chicken breast or tofu for protein.