Seafood Stew with Pineapple

I found some seafood in my freezer left over from previous projects and a can of pineapple chunks in the cupboard from I-don’t-know-when and decided to make a stew of it all. Stew isn’t stew without potatoes, and there you are.
 

INGREDIENTS

2          strips bacon, cut to ½ inch
1          cup chopped white onion
1          cup pineapple juice, using juice from the canned pineapple plus extra if needed
1 ½      cup peeled Yukon gold potato cubes (1/2 inch)
1          cup pineapple chunks (15 ounce can)
1          cup peeled, uncooked shrimp
1          cup scallops, quartered or bay scallops
1          cup squid cut to ½ inch tubes
1          inch piece peeled raw ginger, grated

METHOD

In a large skillet, cook the bacon over medium heat until well browned and crisp, about 5 to 7 minutes. Remove the bacon bits and reserve on a paper towel. Reduce the bacon fat to 2 tablespoons (Dump in the garbage, not down the drain.) Add the onions and cook until translucent, about 5 to 6 minutes. Add the pineapple juice and potatoes, cover and lower the heat to medium low. Cook for 10 to 12 minutes until the potatoes are tender.

Add the shrimp, cook for 2 to 3 minutes, stirring. Add the scallops and squid, cook for 4 to 5 minutes, stirring. Add the grated ginger, stir well and remove from the heat. Crumble up the cooked bacon and sprinkle over the stew. Serve immediately over rice. This recipe will produce 3 to 4 servings.