Ingredients
- 1 whole pineapple (ripe, sweet)
- 4 green onions (cut into 1/2-inch pieces)
- 3 garlic cloves, roughly chopped
- 2 teaspoons ginger, grated
- 1 tablespoon oil (vegetable oil)
- 2 large eggs (lightly beaten)
- 2 cups cooked rice (cold long-grain rice, like Jasmine or even brown)
- 1 cup frozen peas and carrots, frozen, thawed
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon chili flakes
- 1/4 cup cashew nuts
- 1 ounce coconut milk (2 tablespoons)
- 2 tablespoons soy sauce
How to Make
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Step 1: Preheat oven to 375 F.
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Step 2: Cut the pineapple in half.
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Step 3: Carve out the flesh while leaving the skin intact.
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Step 4: Chop half of the flesh into small chunks and set aside.
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Step 5: Pat dry with paper towel.
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Step 6: Cover the pineapple leaves with aluminum foil to keep from burning.
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Step 7: Bake the pineapple boats for about 5 minutes to dry them.
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Step 8: Heat 1 tablespoon of oil in a large skillet or wok on high heat.
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Step 9: Add onion, ginger and garlic and stir fry for a minute until fragrant.
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Step 10: Add half of the beaten egg to the skillet and cook for 30 seconds without stirring.
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Step 11: Then stir in remaining egg, cooked rice and carrots and peas.
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Step 12: Sprinkle with salt, pepper, turmeric, coriander and chili flakes
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Step 13: Season to taste.
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Step 14: Stir fry on high for 5-10 minutes to desired crispness.
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Step 15: Add in pineapple, cashews, coconut milk and soy sauce ( Lori said a little more coconut milk and soy sauce) and stir.
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Step 16: Fill pineapple shells and bake for about 10 minutes until heated through.
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Step 17: Garnish with more cashews and green onion.
We hope you enjoy this recipe!
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