Pineapple Ginger Rice Recipes

QUICK AND EASY PINEAPPLE FRIED RICE

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.

GINGER PINEAPPLE FRIED RICE

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
• Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
• Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.

TROPICAL STOVETOP SHELLFISH STEAM WITH PINEAPPLE-GINGER RICE

Steps:

• Puree medium fine in food processor. Reserve until needed.
• In a heavy pot, sizzle the ginger in the oil for a minute. Add the salt, pineapple and the rice and stir with a wooden spoon to coat. Add the juice and water and bring to a rolling boil. Reduce heat. Top with lime slices and the thyme sprig. Reduce to very low heat, cover and allow to steam for 30 to 40 minutes or until perfect. Turn off heat and leave covered until ready to serve. METHOD FOR THE SHELLFISH STEAM: Prepare the vegetables. Slice the cabbage and peeled onion into thin wedges (1 1/4 to 1 1/2 inch thick at the widest part). It's okay to leave the cabbage and onions attached at the core. Snip the stem ends from the beans. Peel the yams and slice into 1/2 inch thick rounds. Discard ends Set up steamer. You have 2 options to accommodate 6 to 8 people. You can use 2 large (10-12 inch) steamers stacked, either steel or bamboo or arrange individual portions on 4 inch bamboo steamers and stack them Fill steamer pan at least 2 1/2 inches with water. Line steamer baskets with a single layer of banana leaf (or alternative). Layer some cabbage, yam, onion pieces and clams. Spoon on 2 to 3 tablespoons of Bajan Seasoning. In a medium bowl, toss the shrimp, mussels and beans with 1 1/2 cups of Bajan Seasoning. Layer the shrimp, mussels, and beans attractively over the first layer. Top with butter in small pieces, the bay leaves and the thyme. Lay another leaf on top and tuck around for a snug fit. You may now cover the steamer with a lid and steam over medium-high heat for 20 to 30 minutes or until clams pop open and cabbage is gently cooked. Serve with pineapple-ginger rice.

MANGO PORK TENDERLOIN WITH SWEET GINGER RICE AND GRILLED PINEAPPLE

Steps:

• Mango Pork Tenderloin:
• Combine all the dry rub ingredients in a small bowl.
• Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
• Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
• Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
• Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
• Sweet Ginger Rice:
• Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
• Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
• (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
• Grilled Pineapple:
• Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
• When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
• Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
• Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.

PINEAPPLE RICE

Steps:

• Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.