Host chef Grant Sato’s exploration of rice continues in this episode of “What’s Cooking Hawaii?” airing on KFVE at 7 p.m. Wednesdays and repeating at 3 p.m. Saturdays. He will discuss savory rice dishes and make mushroom risotto, rice pilaf and pineapple fried rice.

• 1 pineapple
• 2 tablespoons vegetable oil
• 1/2 cup lup cheong, diced
• 2 tablespoons butter
• 1 teaspoon curry powder
• 1/2 cup small-diced onions
• 3 cups cold cooked rice
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 1/2 cup chopped green onions
• 1 tomato, small-diced
• 1/2 cup raisins

Cut pineapple in half lengthwise and scoop out as much flesh as possible without breaking skin, creating a pineapple shell. Set shell aside, dice flesh and discard core.

Heat medium pan on high and add oil and lup cheong. Saute lup cheong until slightly crisp; remove and set aside.

To pan, add butter and curry powder; stir to combine. Add onions; saute 1 minute.

Place rice in small bowl and sprinkle with sugar and soy sauce. Stir to loosen rice, then add it to hot pan and saute.

Add remaining ingredients and diced pineapple; saute until golden brown. Place in pineapple shell and garnish with cooked lup cheong. Serves 4.

Nutritional information unavailable.