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For the best gluten free fried rice dish I highly recommend washing your uncooked rice until wash is clean, get rid of the starch, cook in a pan of boiling water until tender, then allow to cool. Spread thinly on a baking tray and chill in the fridge overnight to dry the rice out. This makes THE BEST fried rice if you have the time. If you want to make it quick you can cook and use straight away but it is so much better left to dry out overnight - this is generally how the Chinese takeaways do it too. And How I was taught at Sweet Mandarin in Manchester.
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When you are ready to make your gluten free chicken and pineapple fried rice, chuck the cooked chicken (this could be shop bought pieces of it may be left over from a Sunday dinner), chopped veg and pineapple into a frying pan. I tend to dry fry but that's my preference, feel free to use a drop of sesame or vegetable oil if you like.
For the pineapple, try and preserve the skin if you wish to use them as a bowl to save on washing up. If you have a pineapple corer this is great, of chop in half lengthways and scoop out the flesh.
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Add in the rice, gluten free tamari sauce and honey, stir and heat until the rice is piping hot.
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Load into your pineapple skins, or a bowl, and sprinkle over some sesame seeds if you like.
