Chicken, Shrimp, and Pineapple Fried Rice
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Description
Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.
Ingredients
- ½ pound boneless skinless chicken breasts, cubed
- 1 tablespoon dark soy sauce
- 1 teaspoon soft brown sugar
- salt and freshly ground black pepper to taste
- 1 tablespoon Shaoxing rice wine
- 2 teaspoons cornstarch, divided
- 10 medium (blank)s uncooked shrimp, peeled and deveined
- 2 teaspoons sesame oil, divided
- 1 fresh pineapple
- 2 cloves garlic, finely chopped
- 1 carrot, peeled and chopped
- 1 medium yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cups cooked rice
- 3 large eggs eggs, beaten
Directions
- 1. Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
- 2. Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
- 3. Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
- 4. Preheat the oven to 350 degrees F (180 degrees C).
- 5. Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
- 6. Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!
Nutrition Facts
serving: 4 servings
calories: 440.4 kcal
carbohydrates: 61 g
protein: 21.5 g
saturated fat: 3 g
cholesterol: 194.2 mg
sodium: 423.7 mg
fiber: 3.6 g
sugar: 15.8 g