Pineapple Fried Rice – The Ultimate Combo!
- Updated on Jul 04, 2017
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There are times when running a website like this is awesome. We ask our great friend circle of chefs for recipes, and we get sent gold. This pineapple fried rice is just that.
Pineapple fried rice is great fun to make, and there’s something cool about seeing the mix of fruit and nuts hit the pan in a savoury dish.
It has a sweet hint to it that’s not overpowering, and if you’re looking for something that’s light and summery but keeps you full and satisfied then this is the right way forward.
If you’ve never heard of it (or even if you have) ‘The Vegetarian Flavour Bible’ is an absolutely immense way of getting your food pairings right.
Although coconut, pineapple and rice is one of the more obvious ones, there are plenty more obscure combos to set the taste buds alight.
It’s also useful if you have a certain ingredient leftover to use up – just check it out in the book and you’ll find loads of great ways to use said ingredient. We highly recommend it.
Pineapple Fried Rice – why we eat it
Aside from tasting great, pineapple fried rice is an easy way of getting an extra portion of fruit into our everyday diet.
Numbers have been revised, and scientists now believe eating ten portions of fruit or veg each day is optimum.
While we’re the first to stick our hands up and say ‘wow, that’s a lot’, it can be done. Particularly with a little planning ahead.
Pineapple is a very handy fruit, especially if those pesky free radicals have been poking their noses in again.
Pineapple is loaded with vitamin C (so much in fact, one portion is 100% of your daily recommended intake), and vitamin C is used as an antioxidant against cancer causing free radicals. You’ll want it on your side.
So, while ten fruit or veg sounds like a lot, if it all tastes as good as this pineapple fried rice, it can’t be that difficult, can it?
Ingredients
- ½ cup basmati rice
- 10 oz tofu
- 2 tbsp cashews
- ½ cup pineapple chunks (canned or fresh pineapple)
- ½ banana
- 1 tsp coconut oil (other oil will do as well)
- 1 red onion
- ½ red chili pepper
- ½ cup low fat coconut milk
- Salt and pepper to taste
- ½ bunch cilantro/coriander, fresh (parsley can be used as an alternative)
Optional:
- ¼ tsp curry powder
Instructions
- Use leftover rice or cook a new batch according to package instructions.½ cup basmati rice
- Roast the cashews on low to medium heat in a pan without fat until they start to brown, then remove them.2 tbsp cashews
- Roughly chop the pineapple, banana and tofu. Dice up the red onion and chilli.½ cup pineapple chunks, ½ banana, 1 red onion, ½ red chili pepper, 10 oz tofu
- Fry the pineapple cubes and tofu in the pan with a little oil. Add the diced onion. When these are glazed, add chili and banana cubes. After 3-4 mins pour everything in a small bowl.1 tsp coconut oil
- Roughly clean pan, fry rice in a little oil for 3-5 minutes.
- When the rice has been roasted, stir in the coconut milk.½ cup low fat coconut milk
- Now it’s time to mix the cashew nuts and pineapple banana sauce.
- Finish of with some salt and pepper and if you like, a dash of curry powder.¼ tsp curry powder, Salt and pepper to taste
- Ready to serve. Don’t forget to garnish with cilantro!½ bunch cilantro/coriander, fresh
NOTES
Nutrition
Comments
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15 comments
Absolutely amazeballs! I consistently come back to this recipe when I am looking for something savory, healthy, and best of all — easy to make!