Pineapple Rice

Combine the rice, water, butter, crushed pineapple, maple syrup, and kosher salt in a large saucepan over high heat. Bring to a boil, cover, and lower heat so it comes to a simmer. Cook for about 15 minutes (once all the water has evaporated).
Remove from heat and add the lime juice before fluffing. Reserve 1/2 of the Pineapple Rice for the Hawaiian BBQ Chicken.

Cucumber Salad

In a small bowl, combine the cucumbers, sliced onion, vinegar, sesame seeds, Cilantro, salt, sugar, and red pepper flakes. Toss together. Stir occasionally while you finish cooking the rest of the meal.
Reserve 1/2 of the cucumber salad in a container with a tight fitting lid for the Hawaiian BBQ Chicken.

While cooking: Heat a wok over medium high heat. Add a tablespoon of peanut oil and let it heat through. Add the ground meat, breaking it up with a wooden spoon. Stir occasionally, letting it get browned bits on it as it cooks for 3-4 minutes. Once only a light pink remains, add the chopped portobellos, and turn the heat up slightly. Stir often, letting the mushrooms cook through 2-3 minutes. Add the Thai Stir Fry Sauce, and 1/2 of the Baked Veggies, stirring and heating through for about a minute.
Remove from the heat, and stir in the basil leaves. Taste and season with salt as needed. Reserve 1/2 Thai Basil Stir Fry for Thai Basil Pitas.
On each plate, put a bed of the pineapple rice, and top with the basil stir fry. Garnish with Green onions and if you like, an egg yolk (separate from the whites). Serve with the Cucumber Salad sprinkled with chopped peanuts on the side.

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