I’m not gonna lie. This dish is inspired by where I want to be right now. I’d very much like to be in Hawaii, Jamaica, Bermuda – any tropical island really. Sitting at an outdoor restaurant ordering this island sticky rice as I sip on a piña colada. Looking out at the horizon, watching the waves roll in. No concerns past which swim suit I’ll wear tomorrow. Letting the breeze wash over me and sand stick between my toes.
Settling for island sticky rice and tanning in my back yard will have to do for now. I’m an unapologetic vacay junkie. Don’t believe me? I’m literally leaving tomorrow morning for a weekend getaway to the coast and I’m already daydreaming about where I want to go next. I don’t have a problem. You have a problem.
Island Sticky Rice Rules
I need you to understand a few things before you pick up a pineapple at the store to make this dish. The first rule is no shoes while preparing or consuming island sticky rice. If you plan on making island sticky rice, you must be bare foot or at the most wear sandals. Capiche?
Second rule. No multi-tasking while making this dish. I mean it! Dishes, laundry, meal prep, sweeping, all off-limits. Not because it’s complex, it’s not. Simply because you won’t enjoy it the same way if you don’t focus on the good stuff. Like dinner in your flip-flops with your favorite people. Relax, this dinner is supposed to be fun!
Lastly, I won’t really make it mandatory, but I highly suggest it. Little paper umbrellas. That’s right. Life is so much more fun with little umbrellas. I don’t even care if you make a drink or just toss it into your glass of water. Either way, it will put your mid in the right place to enjoy island sticky rice. Here’s a link so you can order them and have umbrellas at your house in two days if you have Amazon Prime. Which you should, because life is better when you don’t have to go to the store for every little thing. Am I right??
In a large skillet, heat the butter (or ghee) on medium heat. Add the cooked rice into the pan.
While the rice heats up, dice the bell pepper, cabbage and juice the lime.
Add in the bell pepper, lime juice, diced chicken and purple cabbage. Stir it up and cook for 2-3 minutes until it's all the same temperature.
Now push the sticky rice to the sides of the pan, leaving the middle empty. Add a little more butter if needed.
Crack the 2 eggs into the middle of the pan. They will start to cook immediately so move the eggs around a lot with your spatula. Your goal is to have a lot of little egg pieces, not a big fried egg.
Once the egg is mostly cooked, disperse it into the rice dish with your spatula.
Now turn the heat down to low. Add in the sesame seeds and green onions.
While they cook for a minute, cut your pineapple in half long ways. You'll need a sharp knife. I suggest starting in the middle and pulling your knife towards the bottom of the pineapple. Then turn it around and pull the knife towards the top. It's okay if it's not perfectly centered.
Scoop out the middle of the pineapple as best you can and add that to the rice dish.
Now dice your mango.
Turn the heat off the sticky rice and pour your teriyaki sauce over it. You can use the whole batch or less. I used a little over half and set the remaining sauce at the table with dinner for anyone who wanted more.
The mango goes in last, as it will warm up with the heat of the rice and doesn't need much more than that.
Generously fill the two halves of the pineapple with the sticky rice and serve!