Tropical jasmine rice stir-fry with pineapple, veggies, cashews and shrimp or chicken, served in a pineapple shell.
# What you need:
→ Proteins
01 - 7 oz peeled and deveined shrimp OR 7 oz boneless chicken breast, diced (omit for vegetarian)
→ Rice
02 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ Fruits & Vegetables
03 - 1 medium ripe pineapple
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, thinly sliced
08 - 2 cloves garlic, minced
→ Nuts & Aromatics
09 - 1/3 cup roasted cashews
10 - 2 tablespoons raisins (optional)
→ Sauces & Seasonings
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon fish sauce (or additional soy sauce for vegetarian)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon ground white pepper
15 - 1/2 teaspoon granulated sugar
16 - 2 tablespoons neutral oil (divided)
→ Garnish
17 - Fresh cilantro leaves for garnish
18 - Lime wedges (optional)
# How to Make It:
01 - Slice the pineapple lengthwise, leaving the crown attached. Carefully cut a 1/2-inch border around the edge and scoop out the flesh to create two shells. Reserve 1 cup of chopped pineapple flesh for the rice and set the shells aside for serving.
02 - Heat 1 tablespoon of neutral oil in a large wok or nonstick skillet over medium-high heat. Add the shrimp or diced chicken and stir-fry until just cooked through (shrimp will be opaque and firm; chicken should reach no pink center). Transfer the protein to a bowl and keep warm.
03 - Add the remaining 1 tablespoon of oil to the wok. Sauté the minced garlic, diced red bell pepper and diced carrot for about 2 minutes, until the vegetables begin to soften but still retain some bite.
04 - Add the chilled cooked jasmine rice to the pan, breaking up any clumps with the spatula. Stir-fry the rice for 2 to 3 minutes until heated through and evenly coated with oil.
05 - Return the cooked shrimp or chicken to the wok. Add the frozen peas, reserved pineapple chunks, roasted cashews, raisins (if using) and sliced green onions, tossing to combine evenly.
06 - Season the mixture with soy sauce, fish sauce (or extra soy for vegetarian), curry powder, ground white pepper and granulated sugar. Stir-fry for 2 to 3 minutes until all flavors are well integrated and the ingredients are heated through. Taste and adjust seasoning as needed.
07 - Spoon the fried rice into the hollowed pineapple shells or onto plates. Garnish with fresh cilantro leaves and serve with lime wedges alongside.
