Casimer Rice

2 lg. skinless, boneless chicken breasts, trimmed and cut into bite size pieces

1/2 T. olive oil

1/2 T. butter

2 garlic cloves, minced

1 bunch scallions, white and light green parts, chopped

2 t. minced ginger

1/2 c. white wine

1 1/2 c. half and half

1 T. mild curry powder

1 t. cornstarch

2 bananas, peeled and quartered

1 pineapple, peeled, cored and cut into 1/4" slices

3 c. cooked rice


Melt the butter with the olive oil over med high heat in a large skillet.  Add the scallions, ginger and garlic, cook and stir for half a minute until fragrant.  Add the chicken.  Cook and stir until no longer pink and lightly browned.  Remove to a plate and set aside.


Add the wine to the hot pan and deglaze, scraping up any crispy bits stuck to the bottom of the pan. Sprinkle in the curry powder and cornstarch, cook and stir until incorporated.  Add the light cream. Cook and stir until slightly thickened. Return the chicken to the sauce and cook until warmed through.


Meanwhile place the fruit slices on a hot griddle or grill pan and cook on both sides until browned and caramelized.


To serve, place 1/2 cup of rice into the center of a shallow dish. Surround with 1/4 of the chicken and sauce, top with 2 banana slices and 2 pineapples slices.