Pineapple Fried Rice — Go French Yourself

In a mood where you want something sweet, savory and spicy?!

I have the perfect remedy for your craving.

In Tulsa, Oklahoma we have the most amazing Thai restaurant here called The Tropical. They utilize fresh ingredients from their very own gardens and green houses and I am fascinated with the way they incorporate interesting ingredients like pineapple and avocado to their specialty dishes.

One day I wanted to try my hand at one of my favorite Tropical entrees which is their fried rice but I wanted to add pineapple and some other ingredients to really make it my own and satisfy that whole sweet, savory, and super spicy craving. (I love spicy food) And this dish happens to be very popular in Thailand.

And GREAT news ... you will have so much pineapple left for the week too for smoothies!

Recipe serves two.

1 ripe sweet pineapple.
1 cup carrots (shredded)
1 cup peas
4 garlic cloves
2 bunches of green onion (I love this stuff and prefer extra but do not feel like you have to use this much)
1 jalapeno (diced)
3 eggs
1/4 cup roasted unsalted cashews
2 cups rice (any preference. I love long grain)
2 tbsp coconut milk (the cooking one found in the asian aisle of your market)
1/4 tsp chili flakes
1/4 tsp coriander
1/4 teaspoon turmeric
4 tsp soy sauce
1 tbsp vegetable oil
Salt and Pepper to taste

And protein is optional. I love chicken and purchase two small organic chicken breasts for my recipe.

First carve out a ripe, sweet pineapple. Cut the pineapple directly in half. I trimmed my tops off but you can keep them on too. Then cut out the flesh of your pineapple. Cut half of the flesh into chunks to use for your rice and the store the rest for future recipes. To keep the fried rice from getting too mushy in the pineapple shell, pat it dry with a paper towel. Then bake it empty for about 10 minutes to dry out even more. (375F)

While the pineapple is in the oven make your rice according to instructions on bag.

Heat the olive oil in a large skillet or wok on high heat. Add the onion and garlic and stir fry for a minute until fragrant.

Add one beaten egg to the skillet and cook for 30 seconds without stirring. The stir in remaining egg, cooked rice and carrots and peas. Sprinkle with all the spices and salt and pepper. Stir fry on high for 5 to 10 minutes to desired crispness.

Add in pineapple, cashews, coconut milk, and soy sauce and stir.

Fill into your pineapple shells and bake for about ten minutes until heated through.

Garnish with more cashews and green onion and serve right away!