|The theme of this week's recipe swap was fruit. I submitted a sweet recipe, strawberry cream cheese muffins. In return, I got the host of the swap, A Taste of Home Cooking's savory recipe for Thai Pineapple Rice. Miss F was SO excited to buy a whole pineapple at the store. The original recipe called for canned pineapple, but I decided to switch it up and use fresh pineapple in the dish and to serve it. Miss F snacked on fresh pineapple while I prepared the rice. The rice was savory and sweet. In the future I will pair it with soy lime pork tenderloin, chicken kebabs, crockpot Hawaiian chicken, and pork chops with peppers. It is a versatile side dish and my family really enjoyed it.|
1 tablespoon vegetable oil
1 large onion, red or white, cut into large dice
1/2 jalapeno pepper, or 1/4 - 1/2 teaspoon red pepper flakes
1 1/2 cups basmati rice, cooked according to package directions
Soy sauce to taste
Slice the pineapple in half length wise. Scoop out one half with a melon baller until you have created a bowl. Chop the other half of the pineapple into bite sized chunks. Heat a the oil in a large skillet over medium-high heat. Add the onion and the jalapeno; cook until softened. Add the cooked rice and pineapple and stir to heat through. Add a few splashes of soy sauce to taste. Serve the rice in the hollowed out pineapple bowl.
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