Pineapples are one of the best fruits to enjoy during the summer months. I was tempted to give up on this recipe and just make juice out of this pineapple because it was so perfectly sweet, but I don’t think you would’ve enjoyed a recipe that just said, “1 pineapple….Juice. Done.”
As some of you may know, I don’t like doing dishes. So instead of using a bowl, I decided to utilize the pineapple that I would’ve just thrown out anyways. Why waste a perfectly good pineapple boat???
The flavors of the curry and the pineapple balance each other out with their spicy and sweet combo. This dish is a complete meal with protein, veggies, and rice all together in one pineapple.
Keep your rice in your pineapple, not the floor,
Your favorite alternative chefs, K & T
Pineapple Fried Rice
Ingredients
- 12 shrimp
- 2 tbsp oil divided
- 2 cloves garlic
- 2 cups uncooked rice
- 1 onion diced
- 1 red pepper diced
- ½ cup frozen peas and carrots
- 1 tbsp tamari
- 1 tbsp fish sauce
- 1 tbsp curry paste
- 1 tbsp chicken stock
- 1 cup pineapple
- ½ cup cashews optional
- Cilantro optional garnish
Instructions
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Cook rice one day in advance. Fried rice works best with day old rice.
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Heat 1 tbsp oil in a wok. Fry your minced garlic until fragrant, then toss in your shrimp. Fry shrimp until cooked through. Remove shrimp from wok and set aside until ready to use.
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Add the other 1 tbsp of oil to your wok, fry your onion, red pepper, and peas and carrots for one minute. Next add your curry paste and chicken stock (the chicken stock makes the curry paste from drying out) and cook for another minute.
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Add rice and pineapple to the walk, then add tamari and fish sauce. Stir for one minute or until rice is evenly coated in the curry.
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Assemble dish by adding back in the shrimp, then sprinkling with cashews and cilantro.