Time 25m Yield 4 Number Of Ingredients 12 Steps:
Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute. Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat. Garnish with sliced green onion and sesame seeds before serving.
Time 40m Yield 6 serving(s) Number Of Ingredients 5 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.
Time 25m Number Of Ingredients 9 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).
Time 30m Yield 4 Number Of Ingredients 10 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.
Time 15m Number Of Ingredients 9 Steps:
Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes. Stir in rice; cook 2 minutes. Drain pineapple reserving juice; set fruit aside. Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat. Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 12 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.
Time 20m Number Of Ingredients 10 Steps:
1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons. Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.
More about “pineapple rice recipes”
Time 35m Yield 4 servings. Number Of Ingredients 6 Steps:
In a bowl, combine all of the ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
