Pineapple Fried Rice

Pineapple Fried Rice is a  refreshing twist to the normal fried rice which is quick & easy to make.This classic Thai pineapple fried rice has long grains of rice with chunks of juicy pineapple, cashew nuts and raisins for your Sunday Lunch Menu. I had a great time eating this signature Thai dish with chicken meatballs in mango chilli sauce. This goes perfectly with our theme of #summer fruits for the 93rd Foodie Monday Blog Hop.

Pineapples are a delicious tropical fruit that can be eaten fresh, juiced, cooked and preserved.Pineapples got their name from the Spanish word “piña,” meaning “pinecone.”Pineapple is  such a versatile fruit that can be used in so many recipes like  fruit salads, stir fries, and salsa, to name a few.

Pineapple Fried Rice

The temperature here in Odisha is soaring each day making life very very difficult. As Sunday is the only off day from Office, I have to plan for my entire week on this day. I clean the Fridge to see what can be done and what need to be bought for thew coming week.So during this activities, I came upon this easy and yummy lunch idea: pineapple fried rice. I always keep cooked rice in the fridge to make a quick fried rice when in hurry. This recipe is a great way to use your leftover rice.This homemade pineapple fried rice  has the perfect combination of sweet, caramelized pineapple with crunchy cashews, a dash of spicy kick from the bell pepper.

While  cooking this fried rice remember to  use  leftover rice that’s been refrigerated as freshly cooked hot rice will  make it too-sticky. I have served this along with some chicken meatball tossed in mango chilli sauce.

Pineapple Fried Rice

Ingredients for Pineapple Fried Rice:
  • 1 cup  fresh pineapple, cut into cubes
  • 2 cups cooked white rice refrigerated
  • 1/2 cup sweet red and yellow  bell pepper, diced
  • 1/4th cup cashew nuts
  • 1/4th cup raisins
  • 1 small onion, finely chopped
  • 1 garlic clove finely diced
  • 2 teaspoons curry powder
  • 1 teaspoon brown sugar
  • 1 tbsp soy sauce
  • 3 tbsp Oil
  • Salt to taste
  • Coriander stalks for garnishing
  • Few Pomegranate jewels for garnishing
How to Make Fried Rice:

1.Cut the Pineapple lengthwise.Using one half of the pineapple, carve out the flesh of the pineapple into cubes, leaving a firm border.Cut the pineapple cubes into smaller pieces and set them aside. Diced the peppers and the onion.

2. If you do not have leftover rice, you can cook rice with salt and 1 tbsp oil in it and keep in the refrigerator for atleast 1 hour.  This recipe works best with cooled, leftover rice. Don’t use warm or hot rice or it will get sticky.The rice should not be too soft.

3.In a cup, combine the soy sauce with curry powder and sugar. Stir until the sugar dissolves. Set aside.Roast the cashew nuts and raisins with oil and keep aside.

4.In the same pan, heat 2 tablespoons oil over medium-high heat. Add the onion, garlic, and stir-fry for 1-2 minutes.Increase heat to high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.

5.Add the cashews and the soy sauce mixture, and stir well. Add the rice and raisins. Stir-fry everything together for 2-3 minutes or until the rice is hot .  Check the salt and add if required.Remove from heat.

6.Sprinkling some green coriander on top and pomegranate jewels.

Enjoy this Thai-style sweet and spicy pineapple fried rice with red and yellow bell pepper, cashews and raisins. This healthy and quick lunch menu comes together very quickly. Chilled leftover rice works best for this stir fries because it doesn’t clump together, so cook the rice in advance if time allows. Make sure to have your ingredients ready before you start the cooking.

PineappleFried Rice-62

 

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Pineapple Fried Rice with Chicken Meatballs
Pineapple Fried Rice
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Prep Time 10 minutes
Cook Time 10 minutes
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Pineapple Fried Rice
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Instructions
  1. Cut the Pineapple lengthwise.Using one half of the pineapple, carve out the flesh of the pineapple into cubes, leaving a firm border.Cut the pineapple cubes into smaller pieces and set them aside. Diced the peppers and the onion.
  2. If you do not have leftover rice, you can cook rice with salt and 1 tbsp oil in it and keep in the refrigerator for atleast 1 hour. This recipe works best with cooled, leftover rice. Don’t use warm or hot rice or it will get sticky.The rice should not be too soft.
  3. In a cup, combine the soy sauce with curry powder and sugar. Stir until the sugar dissolves. Set aside.Roast the cashew nuts and raisins with oil and keep aside.
  4. In the same pan, heat 2 tablespoons oil over medium-high heat. Add the onion, garlic, and stir-fry for 1-2 minutes.Increase heat to high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.
  5. Add the cashews and the soy sauce mixture, and stir well. Add the rice and raisins. Stir-fry everything together for 2-3 minutes or until the rice is hot . Check the salt and add if required.Remove from heat.
  6. Sprinkling some green coriander on top and pomegranate jewels.

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