Perfect for summer entertaining, this colorful rice dish always draws “oohs” and “awes”. It’s easy to make a big batch of it to share family style. Obviously stuffing it into the actual pineapple is optional but if you’re entertaining then I think it’s a must.
Though I added shrimp, this Pineapple Fried Rice can easily be adapted for vegetarians. Crab would be excellent in here too since it’s a bit sweet. It’s a great summer dish because it actually tastes better room temperature rather than hot. Can easily be made ahead, so you can actually enjoy some beers with your guests!
I served this as the main event, with fresh rice paper rolls and Korean fried chicken on the side. I think it would go beautifully with some crunchy fried spring rolls!
Pineapple Fried Rice
Ingredients:
Rice
Pineapple (save the juice)
Cashews
Red bell pepper
Cilantro
Onion
Peas
Eggs
Garlic
Fresh chili peppers (up to you how spicy you want it)
Fish sauce
Sesame oil
Limes
Method:
First, get your rice going. You’ll want to use a long grain rice like Basmati.
While that’s getting started, cut your pineapple. If you want to serve your rice in the pineapple, obviously you’ll need to halve them lengthwise. This can be a bit difficult, so I like to just buy already halved pineapple. Honestly, your supermarket might be able to do it for you if you ask! Then scoop out the pineapple and dice into hazelnut size bits. Imagine how much pineapple you’d like to eat with your rice… For me it’s just about a small handful. So portion accordingly to however many people you’re serving. I don’t like too much though since the pineapple is super sweet. Throw the rest of the pineapple in the freezer and enjoy in smoothies! While cutting the pineapple, you will have a lot of pineapple juice. Be sure to save this for later to flavor the rice.
Roughly chop some cilantro. About half will be tossed in the fried rice and half will be served as a garnish on the side. Also quarter some limes so they are ready.
Now toast your cashews for a few minutes (preferably halved) in a dry pan. Honestly, you don’t want to be washing more dishes than necessary, so just use the largest pot you have since you will be using that to mix the rice later. Be sure to keep an eye on the cashews and toast over medium/low heat. They can burn so easily. When they are almost a consistent golden color, I like to add just a little bit of oil so the heat can reach the nuts evenly. I don’t do this in the beginning because I don’t really want to fry the nuts.
While your cashews are toasting, dice the red bell pepper and onion. Mince your fresh chili peppers and garlic. I only used a clove or two. This really isn’t a garlic centric dish so honestly you could even leave it out.
How are those cashews doing? If done, take them off the heat and set aside in another bowl/plate. Now in that same pot, add a bit of neutral cooking oil. Quickly fry/scramble your eggs. Season with salt and pepper. I don’t like this super eggy, so I would plan for about half an egg per person. Once slightly firm, remove eggs from pan and set aside with the cashews.
Add in the peppers and onions. You might need to increase the heat to about medium. They should be happily sizzling and moving around, not aggressively so but a tad bit more than a light shimmy. Season with salt. Once they are almost done, add in your chili peppers, garlic, pineapple and peas. If using shrimp, this a good time to add the shrimp. Salt and pepper. After a few minutes, add in the reserved pineapple juice to create a sauce. Cook for about a minute, then add some fish sauce and some fresh lime juice.
A minute later, add your rice and reduce the heat. Toss, toss, toss until everything is evenly distributed. Add the cashews, eggs, and cilantro. Add a little drizzle of sesame oil.
And it’s done! Serve in the pineapple bowls if you desire. Be sure to serve with extra cilantro and limes on the side. It should be a bit sweet, tangy and a little spicy- somewhat reminiscent of sweet and sour chicken.