Summertime = pineapple sales! I remember pineapple fried rice being a real treat as a kid at small mom-and-pop restaurants. These were glorious dishes that hit the right notes for sweet, sour, and savoury.
In an attempt to replicate this, I baked the dish above, with the help of a very helpful sou chef 🙂
Ben cut the pineapple in half, then proceeded to add incisions on the inside to make it easier to dig up separate pieces of pineapple. Meanwhile, I fried precooked rice that had been left in the fridge. See ingredient list below:
– Lots of rice – doesn’t matter if it doesn’t all fit in the pineapple, leftover fried rice make for delicious meals!
– Mixed vegetables – I used some veggies from a frozen bag
– Ham – plain deli meat is fine – cut these up into small strips using kitchen scissors
– Soy sauce
– Sesame oil
– Sweet Chili Thai sauce (opt.)
– Eggs x3
– Salt & pepper to taste
– and of course, a pineapple 🙂
Opt. ingredients: cashews, spring onions, sausage, onions, garlic (actually, I love having onions and garlic in fried rice, so this should be used to help create your base, but I completely forgot)
In an attempt to help infuse the rice with more pineapple flavour, I baked scoops of rice in the shells in the oven for ten minutes at 350F. I also put the pineapple shells in the oven while it was preheating to dry them out a little. Verdict – it didn’t do much. It may for you, but it didn’t do a whole lot for me, and anyway cold pineapple pieces are nice, so next time we’re going skip this step.
I also didn’t use soy sauce – having none, I used Maggi sauce instead, which is great in small amounts (think drops) for big flavour, but heavy on the sodium. In that sense, it didn’t make a big difference to the overall flavour of the dish. Please do use soy sauce instead!
While this dish is easy, it’s not exactly quick. After a long day, the last thing I want to do is spend lots of time and energy in the kitchen, Sometimes speed wins. Other times, the want for wholesome food wins. This meal was a two person job, making it that much more doable on a weeknight. If you have a friend who is game to pitch in with the cooking, this is easy and filling enough to make it relatively quick and worth it.