Chicken & Shrimp Pineapple Fried Rice

This dish is one of those summer meals that once you’ve had it, you’ll be craving it over and over and over again. It’s the perfect thing to make if you’re having company over and you’re going for the “wow!” factor, or it would be a great date-night-at-home meal to share with your honey! You can certainly leave out the shrimp or chicken if you wish (although I wouldn’t change a thing about this recipe).

This meal is even more delicious than it is impressive looking, and don’t even get me started on the flavors and texture. The perfect amount of creaminess, crunch, and sweetness. Drizzle with some shrimp sauce and cilantro and you’re good to go!

IMG_1429

Ingredients:

  • 3 cups cooked jasmine ricefrom 1 1/2 cups uncooked
  • 1 teaspoon oil
  • 1 1/4 lb large peeled and deveined shrimpchopped into chunks
  • 2 large chicken breasts, chopped into chunks
  • 1-1/2 cups fresh pineapplediced (from 2 fresh)
  • 5 large scallionschopped
  • 3 cloves garlicminced
  • 1 jalepenochopped
  • 1 tablespoon soy sauceor more to taste
  • 1 teaspoon fish sauce
  • cilantro for garnish
  • teriyaki sauce to taste (about 1/2 cup)
  • shrimp sauce for garnish

Instructions:

  • Cook rice according to package directions and set aside to cool
  • Saute chicken until almost cooked through, add shrimp until just opaque (about 3 to 5 minutes), add teriyaki sauce, and set aside
  • For pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls, saving 1 1/2 cups for stuffing
  • Cut a piece off the bottom of the pineapple halves to create a flat base
  • Cut the reserved pineapple into small pieces and set aside
  • Heat a nonstick wok on high heat; then hot add oil
  • Add the scallions, chili, and garlic to the wok. Saute for about 1 minute, then add the rice and pineapple and stir a few times until just combined
  • Add cooked chicken and shrimp back to wok
  • Add soy sauce and fish sauce, stir to mix all the ingredients and cook for about another 30 seconds
  • Divide and transfer into the hollowed out pineapples and garnish with cilantro and shrimp sauce if desired

 

This recipe is not my own. It was adapted from Skinny Taste and you can see the original here.

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