Pineapple Chicken Fried Rice Food

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
• Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
• Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they've softened slightly.
• Stir in the scallions, rice, peas and chopped pineapple.
• Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

PINEAPPLE FRIED RICE

Steps:

• If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
• Crumble the cold rice between your fingers to separate the grains, and set aside.
• Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
• Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

PINEAPPLE FRIED RICE

Steps:

• 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
• Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

PINEAPPLE AND CHICKEN FRIED RICE CUP

Steps:

• This tangy Pineapple and Chicken Fried Rice Cup makes a perfect lunch or dinner. With just a few simple ingredients, including rotisserie chicken, diced pineapple, soy sauce, green onion and Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice, you'll have a delicious meal in minutes. Step 1
• Stir together rice, chicken, pineapple and soy sauce in a microwave-safe bowl. Step 2
• Heat on HIGH, stirring halfway through, for 90 seconds or until rice and chicken are heated through. Step 3
• To serve, sprinkle with sliced green onions. Recipe Tips You can use fresh or canned, drained pineapple tidbits for this recipe. Transfer any leftover pineapple to an airtight container and refrigerate for up to 3 days. For a gluten-free version of this dish, substitute wheat-free tamari sauce for soy sauce. If desired, add frozen peas or a medley of frozen vegetables, adjusting microwave time as needed.

PALEO PINEAPPLE FRIED RICE

Steps:

• Start by prepping all your ingredients before you begin cooking because this dish comes together quickly.
• Grate the cauliflower using a box grater, and set it aside. Or skip this step if using frozen cauliflower rice.
• Crack the eggs into a bowl and lightly whisk them together with a fork.
• Mix together the coconut aminos and red pepper flakes or chili paste together in a small bowl and set it aside.
• Preheat a very large non-stick skillet, (15″) over medium-high heat for a few minutes until it's hot but not smoking.
• Add 1 Tablespoon of the avocado oil to the pan and brown the chicken pieces. Remove them from the pan and set aside.
• Next carefully add the pineapple, then 1 more tablespoon of oil to the pan, (adding the oil after the pineapple helps to keep the oil from splattering).
• Sear the pineapple chunks to create caramelized edges, 2-3 minutes. Remove the pineapple from the pan and set it aside while you finish the fried rice.
• Add the remaining 2 tablespoons of avocado oil to the pan and sauté the bell pepper, carrots, and garlic until the veggies are crisp tender. Then add the green onions, and cauliflower rice to the pan.
• Cook 1-2 minutes, or until the cauliflower has softened. Add the eggs and cook stirring until the egg scrambles around the stir-fry, 1-2 minutes.
• Add the sauce to the pan and cook for another 1-2 minutes until the sauce is absorbed and thoroughly mixed in.
• Remove the fried rice from the heat and stir in the cashews, chicken, and caramelized pineapple. Taste test to see if you'd like to add some sea salt and serve immediately!
• This stir-fry tastes best hot, but it's really good at room temperature and cold right out of the refrigerator.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN

Steps:

• Put oil in a wok.
• Add garlic.
• When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
• Mix well.
• Add in raisins and pineapples.
• Mix well.
• Garnish with fried cashews and serve.

PINEAPPLE FRIED RICE

Steps:

• Cut onion into slices then chop into small squares. Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning.
• Add brown sugar and dash of pepper and dried oregano (if you have it), and let sit for another 5 minutes before turning off heat.
• In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions. Scramble the eggs.
• Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand). Add diced chicken (or pretty much any meat of your choice) and stir evenly.
• Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double).
• Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix.
• Add celery (I tend to add it toward the end to keep its crispness)
• Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough. Enjoy!

HAWAIIAN PINEAPPLE FRIED RICE

Steps:

• This recipe will cook fast so prepare the vegetables ahead of time. If you're using canned pineapple, be sure to drain out the liquid. Then, mix the sauce ingredients in a small bowl and set it aside.
• Heat a large nonstick pan over medium high heat and a teaspoon of the oil. Add the beaten eggs and scramble them. Then remove them from the pan and set it aside.
• Add another teaspoon of the cooking oil to the pan and add your choice of protein (spam, chicken, shrimp, tofu). When the protein is fully cooked, remove it from the heat and set it aside.
• Add the rest of the cooking oil to the pan and add the red bell peppers, onions, and carrots. Stir fry them together for 2 to 3 minutes.
• Next, add the cold pre-cooked rice and the sauce. Make sure to break apart any clumps of rice by pressing down with the flat side of your spatula or spoon. It's important to coat each grain of rice with the oil and sauce. Add in a teaspoon more oil if you find your rice is sticking together.
• Once your rice is fully separated and coated with the sauce, add the eggs, protein, and pineapple back into the pan. Toss everything together for 1 minute.
• Lastly add the frozen peas and toss it together until the peas turn bright green.
• Sprinkle scallions and sesame seeds on top. Optional: serve it in pineapple bowls.

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE

Steps:

• Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
• Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
• Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
• Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

PINEAPPLE FRIED RICE

Steps:

• Cook rice according to package directions.
• Heat vegetable or sesame oil in a wok or skillet over medium-high heat. Add onions to the hot oil and stir until clear and light brown. Stir in garlic and cook until slightly browned.
• Add veggies and pineapple and cook until veggies are tender.
• Stir in beaten eggs. Cook until eggs are scrambled and firm.
• When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce, a little at a time. (you can always add more so don't overdo it). Serve immediately.

PINEAPPLE FRIED RICE

Steps:

• Heat oil in a wok or cast iron pan till hot.
• Fry the onion and peppers for 5 mins until the onions are soft.
• Add the pineapple and sweet corn and stir fry for approximately 3 mins until the pineapple juices have evaporated
• Then add in the rice and stir fry for 2-3 mins until the rice is warmed through.
• Switch off the heat, mix in the tamari soy sauce, sesame oil and spring onions.

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a large non-stick skillet, heat 1 tablespoon of avocado oil over medium heat. Pour the egg mixture and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and wipe the skillet if necessary with a paper towel.
• Add 2-3 tablespoons of oil and when hot, add the ground chicken. Cook until crumbled and no longer pink.
• Add onions and carrots. Cook until soft, stirring frequently, about 3-4 minutes.
• Add garlic and ginger, and cook until fragrant, about 30 seconds.
• Stir in rice and cook until heated through while breaking up the rice with a wooden spoon.
• Add pineapple, soy sauce, and chili garlic sauce. Stir for about 30 seconds to warm through. Taste and season with salt and pepper as needed.
• Stir in scrambled eggs, green onions, and cilantro. Serve with lime wedges and drizzle sesame oil.