Pineapple Lime Rice Food

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

PINEAPPLE FRIED RICE RECIPE BY TASTY

Steps:

• Using a sharp knife carefully cut the pineapple in half lengthways.
• Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.
• Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.
• Once cooked, push the eggs to a side and add in the prawns to the other side.
• Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.
• Heat the wok until smoking hot and pour in 6 tablespoons of oil.
• Add the garlic, chilli, and onion and stir until fragrant.
• Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.
• Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.
• Serve in the empty pineapple halves, along with some lime juice and spring onions.
• Enjoy!

PINEAPPLE RICE

Steps:

• Preheat oven to 350F degrees.
• Boil rice.
• Place 1/3 of rice in bottom of buttered baking dish.
• Cover with half of the pineapple, half the brown sugar, and half of the butter.
• Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
• cover with last 1/3 of rice and pour over pineapple juice.
• Bake covered for 30 minutes.

PINEAPPLE-LIME RICE

Steps:

• Bring the rice, pineapple juice, water, pineapple, butter, lime zest, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in the cilantro, green onions, and lime juice to serve.

INSTANT POT® PINEAPPLE-COCONUT-LIME RICE

Steps:

• Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot®). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
• Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

HAWAIIAN RICE WITH CRUSHED PINEAPPLE

Steps:

• Add 1 cup rice to a saucepan.
• Drain crushed pineapple in a 2 cup measuring cup.
• Fill remaining cup with water until you have 2 cups. Add to saucepan.
• Add crushed pineapple and butter. Heat on medium high until boiling.
• Once boiling, reduce heat to simmer and cover. Cook for 15-20 minutes or until rice is cooked.
• Remove from heat. Stir well. Add lime juice, zest and mix well. (optional sugar is added here as well)
• Serve topped with chopped cilantro.

CASHEW RICE STUFFED PINEAPPLE

Steps:

• Cut the pineapple in half. Scoop out the pulp of the two halves by cutting cubes from the pulp using a knife and a teaspoon. Ours yielded 1 cup of cubed pineapple. Keep the scooped out halves, too.
• Add the pineapple juice and coconut milk to a pot, stir, and bring to a boil.
• Add the rice, coconut flakes, curry paste, garlic powder, onion powder, salt, and pepper to the pot, stir, then simmer for 15 minutes.
• Add the cubed pineapple and cook for 1-2 minutes more.
• Remove from heat, add the cashews and fresh parsley, and mix all.
• Fill the two scooped out pineapple halves with the cooked rice. Serve with lime.

THAI PINEAPPLE FRIED RICE

Steps:

• For the rice:
• Add the rice, water, and salt together in a pot and bring to a boil
• Stir once, turn the heat down to low, reduce to a simmer, cover, and let cook for 18 minutes
• Without taking off the lid, remove the rice from the heat and let sit for 5 minutes. Fluff with a fork and set aside (this recipe works better with cold rice, so I would recommend either making the rice ahead of time and letting it sit in the fridge OR cook the rice, spread it across a baking sheet in a thin layer, and pop in the fridge until cool)
• Meanwhile, in a large skillet or wok, add a bit of vegetable oil over medium high heat
• Add your shallot, garlic, ginger, bell pepper, and a bit of salt and pepper. Cook until the vegetables have softened
• To this, add your curry paste, stir to combine, and let cook for about a minute
• To this, add your rice, soy sauce, sesame oil, brown sugar, lime juice, and pineapple
• Mix together and fry over high heat for several minutes, stirring constantly
• Season to taste with salt and pepper and top liberally with cilantro, peanuts, and green onions
• Finish with an extra squeeze of lime juice (to taste)

THAI PINEAPPLE FRIED RICE RECIPE

Steps:

• Warm a few teaspoons of cooking oil of your choice in a wok over medium high heat.
• Add the eggs and scramble until set.
• Add the garlic and onions, and stir-fry until fragrant.
• Add the diced meat, and stir-fry until cooked through. Or leave out the meat, and make Vegetarian Thai Pineapple Fried Rice!
• Add peas and carrots (or whatever veggies you have in your fridge you want to use up), cashews and pineapple. Stir-fry until warmed through.
• Once everything is fully cooked, scoop all that is in the wok into a separate container.
• Add a teaspoon or two of cooking oil to your wok on medium high heat.
• Make sure you've broken up the rice, so it's not in any big chunks. Add the rice to the wok, and stir-fry until warm and glistening.
• Add the turmeric. Stir-fry until the rice has become a sunny yellow, and turn off the heat.
• Add back the ingredients you took out, and also add in the green onions, and sauces. I usually don't measure my sauces, and instead add a little at a time, and taste it until it reaches the flavor I like.
• WARNING! Be careful not to add too much Thai soy sauce or oyster sauce because then your fried rice will be gooey! Add only a few teaspoons of the sauces, and if it's still not savory enough, add a little salt at a time until it's reached the flavor you like.
• Sprinkle cilantro on top, and add a wedge of lime on the side of each serving.
• Enjoy!

PINEAPPLE LIME CAULIFLOWER RICE

Steps:

• Stir together the warm cauliflower rice, pineapple tidbits, lime juice, and cilantro.
• Season to taste with salt and pepper and serve immediately.

COCONUT MILK RICE WITH PINEAPPLE

Steps:

• Rinse rice under cold running water then add to saucepan along with water, coconut milk and salt.
• Briefly stir the rice to ensure it does not stick to the bottom as you bring liquid to a boil, then cover saucepan, reduce to a simmer, and cook till the liquid has been absorbed and rice is tender, ~25 minutes.
• Stir in pineapple tidbits, taste for salt and serve.

PINEAPPLE RICE

Steps:

• In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
• Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

PINEAPPLE RICE WITH CASHEWS

Steps:

• Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
• Add liquid to a large nonstick saucepan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
• When rice is tender, remove from heat and let rest 5 minutes, covered.
• When ready to serve (not before), stir in lime juice, cilantro and cashews.
• Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

PINEAPPLE RICE CREAM SALAD

Steps:

• Dissolve Jello gelatin in boiling water; add pineapple juice and refrigerate 1 hour to cool. Also chill the condensed milk for 1 hour.
• Beat the condensed milk till thick (I use my kitchenaid mixer on high for 5 minutes.).
• Beat Jello till light and fluffy (about 3 minutes with a mixer), then add condensed milk.
• Fold in rice and well drained pineapple. Chill at least 1 hour.

PINEAPPLE GLAZED SALMON RICE BOWL

Steps:

• Begin by cooking 1 1/2 cups of white rice according to the manufacturers directions

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.

CILANTRO LIME CAULIFLOWER RICE

Steps:

• Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
• Add the cauliflower rice and sauté until softened, about 5 minutes.
• Add in the zest of the lime, cilantro, salt, and pepper. Stir to combine and sauté an additional minute or two, until the flavors combine and the rice is slightly browned.
• Garnish with additional cilantro, if desired.

COCONUT LIME RICE WITH PINEAPPLE AND CASHEWS

Steps:

• Add the first 3 ingredients to a pot, bring it to a boil. Cover and let it simmer for 25 minutes until cooked.
• Once rice is cooked add the lime juice and the rest of the ingredients leaving some to garnish at the end.
• Place the rice mix on two pineapple bowls and finish it garnishing with some cilantro, lime zest, a few more pineapple chunks and cashews.
• Enjoy!

CHICKEN SALAD WITH PINEAPPLE-LIME DRESSING

Steps:

• In a large bowl, whisk together lime zest and juice, shallot, honey, and chile. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple. Add watercress, spinach, cashews, and chicken; toss until greens are coated with dressing.

PINEAPPLE RICE

Steps:

• In a medium saucepan combine jasmine rice, water, butter, crushed pineapple, salt, and sugar. Stir until well combined.
• Heat on medium high until boiling. Reduce heat to a simmer and cover. Cook for 15-20 minutes or until rice is cooked.
• Remove saucepan from heat and squeeze fresh lime juice over the top. Stir in with a fork to fluff up the rice.
• Serve while hot and garnish with fresh chopped green onions.

PINEAPPLE FRIED RICE

Steps:

• Season the chicken pieces generously with salt and let them sit for 10-15 minutes while you prep the other ingredients. Blot dry with a paper towel to remove the excess moisture.
• Melt 2 tablespoons of the coconut oil in a large skillet over medium heat. When shimmering, add in the chicken and cook, stirring occasionally, until it is no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set it aside.
• Melt the remaining tablespoon of coconut oil in the pan and add the onion. Cook for 3-4 minutes, until just softened. Add the bell peppers, garlic, and ginger and sauté for 2-3 minutes. Add the soy sauce then scrape up any browned bits stuck to the bottom of the pan.
• Stir in the rice, honey, cubed pineapple, and cooked chicken. Reduce the heat to low and cook until heated through, about 5 minutes. In the last few minutes of cooking stir in the frozen peas and lime juice.
• Serve warm with fresh green onions and a sprinkle of sesame seeds, if desired.

THAI CURRY FRIED RICE WITH PINEAPPLE

Steps:

• Gather the ingredients.
• If using old rice, pour 1 to 2 teaspoons coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
• In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
• Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling).
• Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
• Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
• Add the rice, pineapple chunks, cashews, and raisins/currants.
• Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)-about 3 minutes.
• Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice .
• To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.
• Enjoy!