Pineapple Fried Rice

Pineapple fried rice stir-fry is the perfect use for day-old rice. It's loaded with curry-flavored rice, shrimp, chicken, raisins, and cashews for a hearty and tasty side dish or a complete meal.

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How to Make Pineapple Fried Rice

✅Ingredients

1 pineapple
6 cups cooked rice
3 tablespoons fish sauce
3 tablespoons chicken broth
1 tablespoon curry powder
1 teaspoon sugar
canola
1 onion, chopped
2 cloves garlic, peeled and minced
½ pound large shrimp, peeled and deveined with tails on
½ pound chicken breast, cut into 1-inch strips
½ cup unsalted cashews
2 eggs, beaten
1 cup green peas
¼ cup raisins
2 green onions, chopped
salt and pepper to taste

✅Instructions

Stand the pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of the pineapple at about ½ inch thick. Do not cut leaves. Using the knife, cut around the inside of the pineapple, following the rim. Cut the pineapple flesh by making vertical and horizontal slices. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside the pineapple boat.

Cut the pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remaining pineapple in an airtight container for use in other recipes. Rinse the hollowed pineapple boat and drain well.

Using your hands, break rice to separate grains. Set aside.

In a small bowl, combine fish sauce, chicken broth, curry powder, and sugar. Stir until the sugar and curry powder are well dispersed. Set aside.

In a wide pan or wok over high heat, heat about 1 tablespoon of oil. Add pineapple chunks and cook, stirring regularly, for about 30 seconds. Remove from the pan and set aside. Add shrimp and cook, stirring regularly, until color changes. Remove from the pan and drain on paper towels.

Add about 1 tablespoon of oil to the pan. Add the chicken and cook, stirring regularly, for about 5 minutes or until lightly browned and cooked through. Remove from the pan and set it aside.

Wipe down the pan as needed. Add about 2 tablespoons of oil. Add onions and garlic and cook until softened. Add the eggs and cook, stirring regularly, for about 1 minute or until they begin to set but remain moist.

Add liquid mixture, stirring regularly. Add cashews and cook, stirring regularly, for about 30 seconds or until lightly toasted. Add the rice and cook, spreading it evenly across the entire cooking surface of the pan, for about 45 seconds or until the grains start to sizzle. Then, toss to redistribute. Repeat a few times until the sauce is well distributed.

Add green peas and raisins. Continue cooking until the green peas are heated through. Add the shrimp, chicken, and pineapple. Toss to combine. Season with salt and pepper to taste. Add the green onions and continue to cook, tossing regularly, for an additional 1 to 2 minutes or until the ingredients are heated through.

To serve, spoon rice into pineapple boats. Garnish with additional raisins and cashews as desired. Serve hot.

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