Thai Pineapple Rice
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple, fresh
fresh |
|
| 2 | cups |
rice
cooked, cold |
|
| ¼ | cup |
baby shrimp
|
* |
| 1 | each |
chicken breasts
cooked, half |
|
| ¼ | cup |
ham
cooked |
*
|
| 2 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
green peas
|
|
| 1 | dash |
rice wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple, fresh
fresh |
|
| 473 | ml |
rice
cooked, cold |
|
| 59 | ml |
baby shrimp
|
* |
| 1 | each |
chicken breasts
cooked, half |
|
| 59 | ml |
ham
cooked |
*
|
| 2 | each |
scallions, spring or green onions
|
|
| 59 | ml |
green peas
|
|
| 1 | dash |
rice wine
|
*
|
Directions
Cut chicken into bite size pieces.
Cut stem from pineapple.
Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside.
Dice pineapple meat.
Reserve ¼ cup of pineapple meat, save remainder for another dish or dessert.
Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
Add shrimp, chicken and ham, stir-fry another minute or two.
Add peas, sliced green onions (use tops) and pineapple.
Stir-fry another minute or two or until all is hot and well blended.
Shake in a little rice wine.
While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through.
Serve rice mixture in pineapple.
