Spicy Pineapple Rice Recipes

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SPICY PINEAPPLE SLICES

Provided by Alton Brown

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 5



Spicy Pineapple Slices image

Steps:

  • In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

2 teaspoons kosher salt
1 teaspoon chile powder
3 teaspoons dark brown sugar
6 (1-inch) slices pineapple
Vegetable oil, for coating the grill or grill pan

SPICY PINEAPPLE RICE

I could eat this stuff by the bucket load!! It's spicy and sweet and is the perfect match for fish or chicken. This is a great summer recipe and its super easy. This recipe makes enough for 4 adults as a side dish. To make it super fruity, you could add pineapple chunks to the rice toward the end. For extra flavor, substitute chicken broth for the water.

Provided by Aimchick

Categories     White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Spicy Pineapple Rice image

Steps:

  • In a medium saucepan, sauté shallot and garlic in the olive oil until translucent, approximately 5 minutes. Add curry powder.
  • Pour in rice and stir constantly until rice is opaque and begins to brown.
  • Pour in pineapple juice, water and coconut; bring to a boil.
  • Add crushed red pepper and reduce heat to low.
  • Simmer 25 minutes or until rice is a desired doneness.
  • Add pineapple chunks (optional).
  • Fluff with fork.

Nutrition Facts : Calories 238.6, Fat 4.1, SaturatedFat 1.2, Sodium 12.8, Carbohydrate 46.5, Fiber 2.2, Sugar 7.7, Protein 4.3

1/2 tablespoon olive oil
1 small shallot, diced
2 teaspoons curry powder
2 teaspoons minced garlic, from a jar is fine
1 cup jasmine rice or 1 cup white rice
1 cup pineapple juice
1 cup water
1 1/2 tablespoons sweetened flaked coconut
crushed red pepper flakes
1/4 cup drained pineapple chunk (optional)

PINEAPPLE THAI RICE

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9



Pineapple Thai Rice image

Steps:

  • Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.
  • Prepare rice according to package directions.
  • While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.
  • Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.

4 green onions (green part only)
1 large red chili, seeds removed
2 Tbsps cilantro
2 bags Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice)
1 Tbsp olive oil
1 tsp garlic, minced
1 1/2 Tbsp soy sauce
1 lb frozen cooked shrimp, thawed and rinsed with cold water

SWEET AND SPICY PINEAPPLE FRIED RICE

Make and share this Sweet and Spicy Pineapple Fried Rice recipe from Food.com.

Provided by Marie

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8



Sweet and Spicy Pineapple Fried Rice image

Steps:

  • Heat oil over medium low heat, add garlic, ginger and red pepper.
  • Cook and stir for 2 minutes.
  • Increase heat to medium high and add rice and soy sauce.
  • Cook for 2 minutes, stirring often.
  • Add pineapple, stir and heat through.
  • Garnish with sliced green onions over the top and serve.

2 tablespoons oil
1 clove minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes
3 cups cold cooked rice
1/4 cup soy sauce
1 (8 ounce) can crushed pineapple, drained
1/4 cup sliced green onion

SPICY SHRIMP AND PINEAPPLE FRIED RICE

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 24



Spicy Shrimp and Pineapple Fried Rice image

Steps:

  • For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
  • For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
  • For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
  • Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
2 tablespoons Ginger-Garlic Paste, recipe follows
2 teaspoons sambal oelek (Asian chile-garlic sauce)
1/2 cup soy sauce
1 teaspoon cornstarch
3 large eggs
1 teaspoon soy sauce
Peanut oil
3 tablespoons peanut oil
1/2 medium yellow onion, diced
1/4 cup finely diced celery
1 tablespoon Ginger-Garlic Paste, recipe follows
2 tablespoons toasted sesame oil
4 cups cold cooked white rice
1/2 cup frozen peas, thawed
1/2 cup frozen shelled edamame, thawed
1 cup diced fresh pineapple
1 cup bean sprouts
1/4 cup soy sauce
2 tablespoons sambal oelek
3 scallions, chopped
1/2 cup garlic cloves, peeled
1/2 cup fresh ginger, broken into broken pieces
2 tablespoons canola oil

NEELY'S PINEAPPLE FRIED RICE

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Neely's Pineapple Fried Rice image

Steps:

  • Heat a large skillet over medium heat and add the peanut oil. When the oil shimmers, add the onion, garlic, ginger, and green onions. Saute until tender and golden, about 5 minutes. Stir in the red bell pepper and the ham steak and saute until the pepper starts to soften. Add the rice and pineapple and mix with a wooden spoon to break up any lumps. Stir-fry until lightly browned, about 5 minutes, stirring constantly. Mix in the sesame oil, and the soy sauce. Taste and season with salt, if necessary. Transfer to a serving bowl and serve.

1 tablespoon peanut oil
1 onion, chopped fine
2 cloves garlic, finely chopped
1-inch knob ginger, peeled and finely chopped
2 green onions, sliced, plus more for garnish
1 small red bell pepper, finely chopped
4 ounces finely chopped ham steak
1 cup finely chopped pineapple
4 cups day old white or brown rice
1 teaspoon toasted sesame oil
2 tablespoons soy sauce

PINEAPPLE FRIED RICE

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12



Pineapple Fried Rice image

Steps:

  • If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
  • Crumble the cold rice between your fingers to separate the grains, and set aside.
  • Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
  • Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

1 ripe pineapple, for serving rice (optional)
4 cups cooked longgrain rice, such as jasmine, chilled
3 tablespoons vegetable oil
1 small onion, finely diced
5 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 cup blanched, sliced Chinese long beans
1/2 cup seeded, diced tomatoes
1 cup finely chopped fresh pineapple
3 tablespoons Thai fish sauce
1 teaspoon sugar
3 green onions, thinly sliced diagonally

PINEAPPLE FRIED RICE

Add chunks of fresh pineapple to fried rice to transform it into something special. Serve on its own for a family dinner, or as part of a Chinese banquet

Provided by Cassie Best

Categories     Dinner, Side dish, Supper

Time 20m

Number Of Ingredients 10



Pineapple fried rice image

Steps:

  • 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
  • Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

Nutrition Facts : Calories 301 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

1½ tbsp sunflower or vegetable oil
2 eggs , beaten
2 garlic cloves , crushed
small bunch of spring onions , chopped
1⁄2 tsp Chinese five-spice powder
400g cooked long-grain rice
85g frozen peas
2 tsp sesame oil
2 tbsp low-salt soy sauce
400g fresh pineapple , roughly chopped into chunks (about 1⁄2 medium pineapple)

PINEAPPLE RICE

This is a sweet rice dish that can beserved as a side dish, either hot or cold. It is also a great dessert if served with cream.

Provided by Miss Erin C.

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5



Pineapple Rice image

Steps:

  • Preheat oven to 350F degrees.
  • Boil rice.
  • Place 1/3 of rice in bottom of buttered baking dish.
  • Cover with half of the pineapple, half the brown sugar, and half of the butter.
  • Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
  • cover with last 1/3 of rice and pour over pineapple juice.
  • Bake covered for 30 minutes.

1 cup rice
2 cups cubed pineapple
6 tablespoons butter
3/4 cup brown sugar
3/4 cup pineapple juice

QUICK AND EASY PINEAPPLE FRIED RICE

Fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.

Provided by lutzflcat

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 12



Quick and Easy Pineapple Fried Rice image

Steps:

  • Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
  • Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
  • Garnish with sliced green onion and sesame seeds before serving.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.4 g, Fat 8.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 283.4 mg, Sugar 8.5 g

2 tablespoons vegetable oil
½ cup diced sweet onion
1 tablespoon grated ginger root
1 clove garlic, minced
1 ½ cups fresh pineapple chunks
½ diced red bell pepper
⅓ cup thawed frozen peas
2 cups cold, cooked white rice
2 tablespoons low-sodium soy sauce, or to taste
1 teaspoon sesame oil
2 tablespoons sliced green onion
1 teaspoon toasted sesame seeds

GINGER PINEAPPLE FRIED RICE

Provided by Gina Marie Miraglia Eriquez

Categories     Wok     Fruit     Ginger     Rice     Vegetable     Side     Stir-Fry     Quick & Easy     Pineapple     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 side dish servings

Number Of Ingredients 8



Ginger Pineapple Fried Rice image

Steps:

  • Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
  • Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
  • Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

2 1/2 cups long-grain white rice
3 1/3 cups water
1/4 cup peanut or vegetable oil
3 tablespoons finely grated (with a rasp) peeled fresh ginger
5 scallions (white and pale green parts separated from greens), finely chopped
1 1/2 teaspoons kosher salt
3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1 teaspoon Asian sesame oil

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From mission-food.com


THAI PINEAPPLE FRIED RICE - QUALITY GREENS
Directions. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute.
From qualitygreens.com


PINEAPPLE FRIED RICE | READY IN 15 MINUTES! | FORK IN THE KITCHEN
Add cold rice, stir to coat in sauce, and create an even layer of rice on the bottom of your pan. Press down as desired to create more "fried" rice texture. Cook without turning for about 5 minutes. Toss in cashews, flip rice, create another even layer, and fry for another 5 minutes. Stir in raisins and pineapple, continue to cook for 2-3 minutes.
From forkinthekitchen.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #side-dishes     #rice     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-in-something     #pasta-rice-and-grains     #white-rice

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