This recipe was originally published on February 1, 2017.
A couple of years ago, I read that pineapple was one of the fruits that couldn't be added to jello because the enzymes in it would eat away and break down the jello, leaving behind a puddle. This encouraged me to add more pineapple to my diet to ensure I was getting enough digestive enzymes to break down the food in my gut. Just like traditional Korean cuisine incorporates kimchi as a way of including healthy enzymes in the diet, I try to include pineapple. It goes well with everything from smoothies to salads to pizzas and tastes especially sweet when cooked. I decided to add cooked pineapple as a main ingredient to transform this from a basic stir fry to something more tropical. Pineapple goes really well with coconut (think piña coladas!), so I simmered the rice in coconut milk. To keep the recipe sweet, I used red peppers, shallots, and sweet peas. I even used a new rice I found in the mediterranean market called "sweet pink rice," but any rice will work. I have zero interest in sports, and I'm not a fan of football, but this "super bowl" could be used to serve the stir fry alongside some kimchi and tortillas to make Asian-style tacos.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup rice
- 1 1/2 cup coconut milk
- 1 1/2 cup vegetable stock
- 1 pineapple
- 1/3 cup red bell pepper
- 1/3 cup sweet peas
- 1/3 cup shallot, diced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon tamari
- 1/2 avocado
- to top cilantro
- to top scallions
- to taste salt & pepper
Directions
1. Bring coconut milk and vegetable stock to a boil in a stock pan and add rice. Reduce to a simmer and let cook while you prepare the rest of the ingredients.
2. Slice the side off of a pineapple. Cut a circle into the pineapple and cut the insides out and then cube them. (Alternatively, you can cut the pineapple into cubes while it's still intact and scoop them out with a spoon.)
3. Measure out 1/2 cup of the cubed pineapple. The rest you can put away.
4. Add 2 tablespoons of olive oil to a skillet. Add the pineapple, diced shallot, bell pepper, and sweet peas. Stir to coat in oil and cook for a couple minutes until everything softens.
5. Stir the garlic, ginger, tamari, and 1 tablespoon oil into the cooked rice. Add salt & pepper to taste.
6. Pour the rice into the skillet with the vegetables and stir to mix. Fry for a couple minutes then remove from heat.
7. Fill the pineapple with the rice mix, then top with avocado, scallions, and cilantro.
2. Slice the side off of a pineapple. Cut a circle into the pineapple and cut the insides out and then cube them. (Alternatively, you can cut the pineapple into cubes while it's still intact and scoop them out with a spoon.)
3. Measure out 1/2 cup of the cubed pineapple. The rest you can put away.
4. Add 2 tablespoons of olive oil to a skillet. Add the pineapple, diced shallot, bell pepper, and sweet peas. Stir to coat in oil and cook for a couple minutes until everything softens.
5. Stir the garlic, ginger, tamari, and 1 tablespoon oil into the cooked rice. Add salt & pepper to taste.
6. Pour the rice into the skillet with the vegetables and stir to mix. Fry for a couple minutes then remove from heat.
7. Fill the pineapple with the rice mix, then top with avocado, scallions, and cilantro.
Also by Lauren: Pistachio Rose Water Belgian Waffles
Related: Raw Pineapple Jicama Slaw
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Photos: Lauren Sacerdote
