WHOLE BAKED PINEAPPLE FRIED RICE RECIPE
- Split a ripe pineapple lengthwise, keeping the crown on
- Remove the half core and score the pineapple diagonally (both directions, making a crisscross pattern) down to the skin, but not through it
- Rub a tablespoon of organic maple syrup and a pinch of salt into the pineapple
- Bake at 350F for 20 minutes or until the edges begin to caramelize
- Let cool and cut out the scored chunks, leaving a 1/4 inch of flesh inside the pineapple to support the bowl
- Dice the pineapple to an even size
- Cook 1 cup of jasmine rice
- Let rest for 5 minutes, then fluff with a fork
- In a sauté pan, heat 2 tablespoons of olive oil on medium high
- Add diced onions, carrots and bell peppers to the pan
- Sauté all veggies until soft (about 5 minutes)
- In a large oiled skillet, toss the rice, vegetables and 2 turns of fresh ground pepper until all of the ingredients are mixed evenly
- Add 3 tablespoons of amino acids (or organic soy sauce), sauté for another minute and mix thoroughly
- Toss the mixture with the pineapple chunks and cooked peas
- Serve inside the pineapple bowl
Whole Baked Pineapple Fried Rice Ingredients:
- 1 ripe pineapple
- 1 cup dry jasmine rice
- 16 oz. water (for rice)
- 1/4 cup finely diced carrots
- 1/4 cup finely diced onion
- 1/4 cup finely diced red bell pepper
- 1/4 cup cooked peas
- 2 tablespoons of olive oil
- 3 tablespoons of amino acids or organic soy sauce
- 2 turns of fresh ground pepper
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