 | 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 pineapple
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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6 comments:
What an interesting and dramatic presentation! I would definitely make this for a dinner party. I might pare this with grilled chicken or fish. Looks healthy, too.
This sounds like the perfect type of rice for many main dishes. I'm always on the lookout for sides too, so thanks. Your presentation is really beautiful too.
Yum! It sounds like it would be great with some coconut milk added too!
Looks great! And easy, too!
Love that you served it right in the pineapple! Great idea!
What a great presentation! I love this recipe and I'm glad you were able to make it. :)
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