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- 2 cups cooked jasmine rice (preferably chilled) - 1 ripe pineapple, halved and hollowed out (reserve the flesh) - 1 cup mixed vegetables (carrots, peas, and bell peppers) - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 small onion, diced - 2 green onions, sliced (green parts only) - 2 tablespoons soy sauce - 1 tablespoon fish sauce (or vegetarian alternative) - 1 teaspoon sesame oil - 1/2 teaspoon black pepper - 1/4 cup cashews, toasted - Fresh cilantro, for garnish - Lime wedges, for serving Pineapple fried rice is colorful and tasty. It shines with fresh ingredients. The jasmine rice gives this dish a nice texture. Using chilled rice helps avoid clumping. The ripe pineapple adds sweetness and a fruity taste. Hollowing out the pineapple makes a fun bowl for serving. Mixed vegetables bring bright colors and crunch. Garlic and onion add aromatic flavors. The soy sauce and fish sauce give a savory kick. Sesame oil adds a nutty touch. Cashews add crunch and richness. Top it all off with cilantro for freshness. This dish is filling yet light. The mix of flavors and textures makes it special. For the full recipe, follow the steps to create this delight. First, take a ripe pineapple. Cut it in half carefully. Use a spoon to scoop out the flesh. Be gentle to avoid breaking the shell. After removing the flesh, chop it into small pieces. Set these chunks aside for later. This pineapple will add sweetness and flavor to your dish. Next, grab a large skillet or wok. Heat 2 tablespoons of vegetable oil over medium-high heat. When it’s hot, add 3 cloves of minced garlic and 1 small diced onion. Cook them for 2-3 minutes until they smell great and soften. Next, add 1 cup of mixed vegetables. Stir-fry these for about 3-4 minutes. You want them to be tender but still crisp. Now, push the vegetables to one side of the skillet. On the other side, add 2 cups of chilled jasmine rice. Break up any clumps and let it fry for 2-3 minutes. Then, stir in the reserved pineapple chunks, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Mix everything well for another 2-3 minutes. Finally, fold in 1/4 cup of toasted cashews and 2 sliced green onions. Spoon the fried rice into the hollowed-out pineapple halves. This makes for a lovely presentation. Don’t forget to garnish with fresh cilantro and serve with lime wedges. Enjoy your meal! For the full recipe, check out the details above. Use jasmine rice for the best flavor. It has a nice aroma and texture. Cook the rice a day before. This makes it easier to fry. Chilling helps the grains stay separate. You can also use long-grain rice if you prefer. To keep your rice from getting soggy, use cooled rice. Fresh, hot rice can clump together and become mushy. Spread the rice on a baking sheet. Let it cool for about 30 minutes. This way, each grain stays firm. Add more flavor by using fresh herbs. Cilantro adds a bright touch. Lime juice gives a zesty kick. You can also try adding a bit of ginger. It pairs well with the sweetness of pineapple. For a savory note, consider using cooked bacon. It adds depth to your dish. Check out the Full Recipe for more tips on balancing flavors. {{image_2}} You can easily make this dish meat-free. Just skip the animal products. Use more veggies like bell peppers, carrots, and peas. Add tofu for protein. You can also try different greens like spinach or kale. This gives your dish a fresh look and taste. If you want some meat in your fried rice, go for chicken or shrimp. Cook the protein first, then add it back when you mix everything. For a plant-based option, tofu is a great choice. Just cube it and sauté it until golden. Each protein option adds a unique flavor. Want to turn up the heat? Add chili flakes or fresh chilies. You can mix them in while cooking the garlic. This gives your fried rice a nice kick. Adjust the spice level to your taste. Everyone loves a little adventure in their meal! For more details, check out the Full Recipe. To store leftover pineapple fried rice, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you will remember when you made it. When you want to reheat the rice, use a microwave or a skillet. If using a microwave, place the rice in a bowl with a splash of water. Cover it and heat for about two minutes. If using a skillet, add a little oil and heat over medium heat. Stir often and heat until warm. If you want to freeze pineapple fried rice, do it within two days. Use a freezer-safe container and leave some space at the top. This allows the rice to expand. It can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can use fresh pineapple. Fresh pineapple adds a bright flavor. It also gives a nice texture. To use fresh, cut the pineapple in half and scoop out the flesh. Chop the flesh into small pieces and mix it into your fried rice. This method keeps the dish fresh and tasty. To make pineapple fried rice gluten-free, swap soy sauce for tamari. Tamari has a similar taste and is gluten-free. Always check the labels to ensure they are safe. You can also skip the fish sauce or use a gluten-free version. This way, everyone can enjoy this dish without worry. If you want to skip fish sauce, use soy sauce instead. You can also try coconut aminos. Coconut aminos give a slightly sweet flavor. This option works well for those who avoid fish. Adjust the amount to your taste, so the dish remains balanced and flavorful. Pineapple fried rice is a fun and tasty dish. We covered the ingredients, steps, and tips to make it great. You learned how to store leftovers and reheat them too. Remember, you can customize this dish easily. Try adding proteins or spice it up with heat. This meal fits many diets, making it perfect for everyone. Enjoy your cooking adventure and share this delightful recipe with friends!

Pineapple Fried Rice

Create a taste of the tropics with this delightful Tropical Pineapple Fried Rice recipe! This colorful dish combines the sweetness of pineapple with fresh vegetables, jasmine rice, and savory sauces, all served in a hollowed-out pineapple for a stunning presentation. Perfect for family dinners or impressing guests, it's easy to make and bursting with flavor. Click through to discover the full recipe and bring a tropical flair to your table!
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Ingredients
  

2 cups cooked jasmine rice (preferably chilled)

1 ripe pineapple, halved and hollowed out (reserve the flesh)

1 cup mixed vegetables (carrots, peas, and bell peppers)

2 tablespoons vegetable oil

3 cloves garlic, minced

1 small onion, diced

2 green onions, sliced (green parts only)

2 tablespoons soy sauce

1 tablespoon fish sauce (or a vegetarian alternative)

1 teaspoon sesame oil

1/2 teaspoon black pepper

1/4 cup cashews, toasted

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Start by preparing the pineapple. Carefully cut the pineapple in half and scoop out the flesh, being cautious not to pierce the outer shell. Chop the pineapple flesh into small chunks and set aside.

    In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and softened.

      Add the mixed vegetables to the skillet and stir-fry for another 3-4 minutes until they are tender but still crisp.

        Push the vegetable mixture to one side of the skillet and add the chilled jasmine rice to the other side. Break up any clumps and allow the rice to fry for 2-3 minutes until it is heated through.

          Stir in the reserved pineapple chunks, soy sauce, fish sauce, sesame oil, and black pepper. Mix everything thoroughly until evenly distributed and heated through for an additional 2-3 minutes.

            Fold in the toasted cashews and sliced green onions, allowing them to warm slightly before removing from heat.

              Spoon the fried rice mixture back into the hollow pineapple halves for a beautiful presentation.

                Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4