Caribbean Pineapple Curry

1 jalapeno, seeded and sliced

1 clove garlic, chopped

1 cup red bell pepper, julienned

1/2 onion, peeled

1 tablespoon vegetable oil

1 teaspoon generic curry powder

1 7-oz. pouch pre-cooked chicken breast (optional)

1 mini bottle of rum

1 snack container (4 oz.) pineapple chunks

1 1/2 cups instant rice

At Home

Combine jalapeno and garlic in a zip-top bag.

In Camp

Add rum to chicken pouch and set aside to marinate. Slice garlic and onion. Boil 1 1/2 cups water, stir in rice, then cover. In a pot, heat oil and fry jalapeno and garlic for 30 seconds. Add onion, pepper, and curry. Stir for 3 minutes or until veggies soften. Add pineapple, rum, and chicken (if using) and cook till heated through. Pour over rice. Serves 2.