Pineapple Salad Thai Style
Created by dienia b on March 1, 2016
- Servings: 2
- Prep Time: 9m
- Cook Time: 30m
- Recipe #23016
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.
Nutritional Facts
- 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