Pineapple Salad Thai Style
Recipe: #23016
March 01, 2016
Categories: Salads, Fruit Salad, Rice, White Rice, Pineapple, Thai, July 4th Labor Day, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Vegetarian, more
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Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (465 g)
- Calories 607.5
- Total Fat - 24.5 g
- Saturated Fat - 7.6 g
- Cholesterol - 208.3 mg
- Sodium - 1472.7 mg
- Total Carbohydrate - 81.6 g
- Dietary Fiber - 5.1 g
- Sugars - 13.7 g
- Protein - 17.3 g
- Calcium - 101.2 mg
- Iron - 5.9 mg
- Vitamin C - 46.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 375 F.
Step 2
Cut the pineapple in half.
Step 3
Carve out the flesh while leaving the skin intact.
Step 4
Chop half of the flesh into small chunks and set aside.
Step 5
Pat dry with paper towel.
Step 6
Cover the pineapple leaves with aluminum foil to keep from burning.
Step 7
Bake the pineapple boats for about 5 minutes to dry them.
Step 8
Heat 1 tablespoon of oil in a large skillet or wok on high heat.
Step 9
Add onion, ginger and garlic and stir fry for a minute until fragrant.
Step 10
Add half of the beaten egg to the skillet and cook for 30 seconds without stirring.
Step 11
Then stir in remaining egg, cooked rice and carrots and peas.
Step 12
Sprinkle with salt, pepper, turmeric, coriander and chili flakes
Step 13
Season to taste.
Step 14
Stir fry on high for 5-10 minutes to desired crispness.
Step 15
Add in pineapple, cashews, coconut milk and soy sauce ( Lori said a little more coconut milk and soy sauce) and stir.
Step 16
Fill pineapple shells and bake for about 10 minutes until heated through.
Step 17
Garnish with more cashews and green onion.
Tips
No special items needed.
1 Reviews
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