Asian Pineapple Rice
The Asian Pineapple Rice is a dish bursting with summer vibes, if you want a delicious easy fun meal that lifts you towards a feeling of being somewhere warm - then this is it!
It also looks amazing presented in the pineapple shell, so if you are thinking of serving something a little more wow, you might want to keep this one in mind.
Asian Pineapple Rice
The Asian Pineapple Rice is a dish bursting with summer feeling, if you want a delicious easy fun meal that lifts you towards a feeling of being somewhere warm - then this is it!
It also looks amazing presented in the pineapple shell, so if you are thinking of valentines already, you might want to keep this as an option.
The rice holds together better when it is not made from fresh, I used leftover rice but you can easily buy ready cooked. Also all the quantities and ingredients are interchangeable ie cashew instead of peanuts, different vegetables, more or less rice etc
- 200g Cooked Basmati rice & Wild Rice
- 2 cloves of garlic, chopped
- 1 small onion
1 tablespoon Zing Foods Aromatic Lemongrass Coconut Cooking Oil
- 2 carrots, cut into small pieces
- 1 Pepper, cut into small pieces
- 100g frozen peas & sweetcorn
- 50g cup cashews
- 1 tablespoon soy sauce (Tamari for gluten free)
- 1/2 Ripe pineapple, cut into pieces (2cm approx)
- 2 Spring Onions sliced
- salt & pepper, to taste ( I didn’t add any)Fresh coriander to garnish
Prepare the vegetables and scoop out the pineapple half, I cut into four sections of the flesh but not through the skin and used a spoon to scoop out which very easy to do. Gently melt the Aromatic Lemongrass oil in a frying pan and add the onions and garlic and cook for a few minutes gently stirring, add the carrots and peppers and cook for another few minutes. After they are softened add the frozen peas and sweetcorn cook until melted then add the pineapple pieces mixing everything together. Finally add the soya sauce and the rice, again mixing thoroughly until warmed through which will take only a few minutes, make sure the heat is medium and not high to avoid overcooking. Once everything has cooked turn off the heat and add the nuts and spring onion, giving everything a final good stir through. The pineapple pieces will be especially hot so best to let the dish rest for a few minutes.
When ready scoop the rice into the pineapple shell, sprinkle with coriander and enjoy!! All in less than half an hour and it looks and tastes fabulous!