WHOLE BAKED PINEAPPLE FRIED RICE RECIPE
The two of us heard that baked pineapple is sensational and it is true! The smoky pieces of tender pineapple meat hold so much flavor and adding it to our fried rice recipe elevates the dish. It is also fun to utilize the outer-pineapple as a bowl too. Enjoy our Whole Baked Pineapple recipe below!
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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