Food, Recipes

Gluten-Free Vegan Pineapple Coconut Fried Rice Boats

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Gluten-Free Vegan Recipes: Pineapple Coconut Fried Rice Boats

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.

Pineapple Coconut Fried Rice Boats

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Prep Time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 2 servings
Ingredients
  • 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.

Also by Lauren: Pistachio Rose Water Belgian Waffles

Related: Raw Pineapple Jicama Slaw

Cauliflower Kimchi Fried Rice

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Photos: Lauren Sacerdote

Lauren Sacerdote

Lauren Sacerdote

Contributor at Peaceful Dumpling
Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.
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