THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
PINEAPPLE FRIED BROWN RICE
Sweet and savory whole grain Pineapple Fried Brown Rice packs fruits AND veggies into one main dish.
Provided by Natalie Monson
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Place rinsed and drained brown rice in a medium pot with 3 cups of water, and bring to a boil. Reduce heat to low and let simmer, covered, until water is evaporated and rice is tender.*
- Cook chicken breasts.
- Cut pineapple into bite size pieces. Peel and grate carrots, slice celery; chop onion.
- Meanwhile, heat butter in a very large pan over medium heat. Add the onions and grated carrots to the pan, and fry until translucent and tender, about ten minutes.
- Add the celery, and fry a few minutes more, until it's bright green and tender-crisp.
- In a small bowl, whisk together the soy sauce, sesame oil and juice from one orange.
- Add the cooked rice to the frying pan along with the cooked chicken, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce, then taste and adjust seasonings. Top with cashews.
- Serve with chopped cilantro as a garnish, and Sriracha sauce for grownups (or kids!!) who like it hot.
Nutrition Facts : Calories 672 kcal, Carbohydrate 92 g, Protein 26 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 610 mg, Fiber 10 g, Sugar 18 g, ServingSize 1 serving
QUICK AND EASY PINEAPPLE FRIED RICE
Fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.
Provided by lutzflcat
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
- Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
- Garnish with sliced green onion and sesame seeds before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.4 g, Fat 8.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 283.4 mg, Sugar 8.5 g
CHICKEN WITH PINEAPPLE AND BROWN RICE
Enjoy this hearty chicken and brown rice dinner made zesty with pineapple and teriyaki. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine rice and broth; mix well. Cover with foil. Bake at 375°F. for 45 minutes.
- Remove rice from oven; uncover. Add pineapple with liquid, bell pepper, carrot, cashews and ginger; mix well. Place chicken over rice mixture; press slightly into rice. Brush chicken with teriyaki baste and glaze.
- Return to oven; bake, uncovered, an additional 30 to 40 minutes or until chicken is fork-tender, its juices run clear, and rice is tender.
Nutrition Facts : Calories 450, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 12 g
PINEAPPLE FRIED RICE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
- Crumble the cold rice between your fingers to separate the grains, and set aside.
- Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
- Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.
PINEAPPLE RICE CASSEROLE
Pineapple and cheese aren't thought of as a perfect pairing, but they are. The taste is the proof.-Linda Keller, Sylvania, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare rice according to package directions. Stir in butter. Add the pineapple, brown sugar and salt; spoon into a greased shallow 1-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts :
PINEAPPLE RICE
This is a sweet rice dish that can beserved as a side dish, either hot or cold. It is also a great dessert if served with cream.
Provided by Miss Erin C.
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F degrees.
- Boil rice.
- Place 1/3 of rice in bottom of buttered baking dish.
- Cover with half of the pineapple, half the brown sugar, and half of the butter.
- Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
- cover with last 1/3 of rice and pour over pineapple juice.
- Bake covered for 30 minutes.
PINEAPPLE BROWN RICE
Sometimes it's fun to add an unexpected twist - like spicy chili sauce with sweet pineapple. This goes really well with fried fish fillets.
Provided by Carolyn Haas
Categories Rice Sides
Time 35m
Number Of Ingredients 13
Steps:
- 1. Make brown rice according to package directions. Let cool while making the rest of the dish.
- 2. In a skillet, heat coconut oil. Add chopped onion and orange pepper. Saute until veggies start to turn translucent, then add pineapple. Keep cooking for until pineapple starts to brown a bit. Stir in chili garlic sauce and garlic granules. Add frozen corn and stir together until corn is warm.
- 3. Push veggies/pineapple to sides of pan and add rice in center. Stir together until everything is well blended. Add cilantro, soy sauce and cook for another couple minutes. Squirt on some lemon juice before serving and sprinkle with optional nuts.
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- Melt 1 tablespoon butter in 4-quart saucepan until sizzling. Add rice and cumin; cook over medium-high heat 1-2 minutes or until rice begins to brown.
- Stir in water and salt; bring to a boil. Reduce heat to low. Cover; cook 15 minutes or until all water is absorbed. Let stand, covered, 5 minutes.
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