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
Instructions
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F (180 degrees C).
- 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.
- 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!
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 4