Jasmine rice stir-fried with pineapple, vegetables and shrimp or chicken, finished inside a hollowed pineapple.
# What You'll Need:
→ Proteins
01 - 7 oz shrimp, peeled and deveined (or 7 oz diced chicken breast); omit for vegetarian/vegan
→ Rice
02 - 3 cups cooked jasmine rice, preferably day-old and cold
→ Fruits & Vegetables
03 - 1 medium ripe pineapple (halved and hollowed; reserve about 1 cup diced flesh)
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced
→ Nuts & Aromatics
09 - 1/3 cup roasted cashews
10 - 2 tablespoons raisins (optional)
→ Sauces & Seasonings
11 - 2 tablespoons soy sauce (substitute tamari for gluten-free)
12 - 1 tablespoon fish sauce (or additional soy sauce for vegetarian)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon ground white pepper
15 - 1/2 teaspoon granulated sugar
→ Oils
16 - 2 tablespoons neutral oil (vegetable or canola), divided
→ Garnish
17 - Fresh cilantro leaves
18 - Lime wedges (optional)
# Directions:
01 - Slice the pineapple in half lengthwise, leaving the crown attached. Carefully cut around the inner edge and scoop out the flesh, leaving a shell about 1/2 inch thick; dice and reserve approximately 1 cup of the flesh for the rice.
02 - Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the shrimp or diced chicken and stir-fry until just cooked through, about 2–4 minutes depending on size; transfer to a plate and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté the minced garlic, diced red pepper and diced carrot for about 2 minutes, until the vegetables begin to soften but still retain some bite.
04 - Increase heat to high, add the cold cooked jasmine rice and break up any clumps with the spatula. Stir-fry the rice for 2–3 minutes until heated through and slightly toasty.
05 - Return the cooked shrimp or chicken to the pan. Add the frozen peas, reserved pineapple chunks, roasted cashews, raisins (if using) and sliced green onions; toss to distribute evenly.
06 - Pour in the soy sauce and fish sauce, then sprinkle the curry powder, white pepper and sugar over the mixture. Stir-fry for 2–3 minutes until the seasonings are well incorporated and the dish is heated through.
07 - Taste and adjust saltiness or acidity as needed—add a splash of soy or a squeeze of lime if desired.
08 - Spoon the finished fried rice into the hollowed pineapple shells, garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
