Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice

In the summer, it is so delightful to pair fruit with protein to create out of this world flavor and a richness of taste.  I love pineapple fried rice and this version is easy and extremely healthy (using very little oil and relying on fresh ingredients to impart all the flavor needed for a great dinner).


Chicken Pineapple Fried Rice

Serves 4-6

1 ripe pineapple (save shells for decoration, 1 cup small diced fruit, and 2 tablespoons juice)

3 cloves of garlic, divided (1 whole and slightly crushed and 2 minced)

1 1/2 bunches of scallions, divided (makes 1 1/2 cups sliced-save the ends off one stem for seasoning wok)

2 eggs, beaten

salt and freshly ground pepper

2 tablespoons of canola oil, divided

2 chicken breasts, diced

1/2 teaspoon ground ginger

1/2 teaspoon chili powder

1 cup diced red pepper

1 cup diced tomato

1 cup shredded carrot

2 tablespoons minced jalapeno

4 cups brown rice, cooked (day old is best)

1/4 cup chopped cilantro

2 limes, juiced

1/4 cup crushed peanuts

Cut your pineapple in half and hollow out each half, reserving the fruit and juice.  Cut a 1/8 inch off the bottom of each pineapple shell to allow it to sit evenly on a platter and invert the shells on top of a paper towel to drain any extra juices.  Meanwhile, cut 1 cup of small diced pineapple chunks and save the rest for breakfast.

In a large heated wok, add 1 tablespoon of canola, 1 clove crushed garlic, and scallion stem.  Stir around for 1 to 2 minutes to season the wok and discard.  Next, in a small bowl, season your whipped eggs with salt and pepper and add mixture to the heated wok.  Once your little egg omelet is almost fully cooked (about 1 to 2 minutes) flip to finish on the second side for 1 minute and remove from pan.  Chop your egg into bite sized ribbons and add chicken breasts to the wok.  Season chicken with ginger, chili pepper, salt, and pepper.  Cook for 3 to 4 minutes and remove from wok.

Next, add remaining canola oil and then your red pepper to the wok and cook for 2 minutes.  After 2 minutes, add tomato, carrot, sliced scallion, diced pineapple, minced garlic, and jalapeno and cook for an additional 3 to 4 minutes.  Add in rice and cilantro and return chicken and egg ribbons to the pan, cooking mixture for another 3 to 4 minutes.  To finish, stir in pineapple juice and lime juice and season to taste with salt and pepper.

Serve in the pineapple shells and top with additional scallions and crushed peanuts.  Enjoy!



3 thoughts on “Chicken Pineapple Fried Rice

  1. Pingback: Chicken Parmesan « Cooking with Aurora

  2. Pingback: Blond Chicken Chili « Cooking with Aurora

  3. Pingback: Coconut Curry Chicken and Vegetables « Cooking with Aurora

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