Monday, March 2, 2015

Thai Baked Pineapple Stir Fry


Raise your hand if you're tired of the cold and snow.  Raise both hands if you'd rather be on the beach right now.  You'd better believe I've got both my hands in the air!  Since we have no immediate plans for a trip to the beach, I decided to bring the tropics to us.  Well, for dinner anyway.  Not only is this a fun and beautiful dinner to take your mind off the snow, but it will take your taste buds on a vacation too.  This perfectly seasoned stir fry is baked in a pineapple, infusing the rice with the sweet, tangy pineapple juice.  Throw in some cashews for a nutty crunch and we're talking paradise for dinner.  This is a meatless version, but any kind of protein can easily be added. Anything from shrimp to chicken to sliced sausage makes a great add in.  If you're making a special dinner for two this would definitely be a winner.  Or how about dinner guests that you want to impress?  And I will definitely be revisiting this tropical dish this summer too.  Wouldn't this be the perfect side at your next BBQ?!  Pack your bags and come up with whatever reason you want to make this dish.  You've just got to make it!

Ingredients
1 ripe sweet pineapple
4 green onions, sliced
3 minced garlic cloves
1 TBS olive oil
2 eggs, lightly beaten
2 cups cooked brown rice
1 cup frozen diced carrots and peas
½ tsp salt
¼ tsp black pepper
¼ tsp turmeric
¼ tsp coriander
¼ tsp chili flakes
¼ cup cashews
1 TBS coconut milk
1 tablespoon soy sauce

Directions
Preheat oven to 375 F.  Cut the pineapple in half, including the leaves. Carve out the pineapple flesh but keep the skin intact.  Cut up half of the removed pineapple flesh into small chunks and set aside. Pat the inside of the pineapple boat dry with paper towel. Cover the pineapple leaves with aluminum foil to keep from burning. Place the pineapple boats on a cookie sheet and bake for about 5 minutes to dry them.  Meanwhile, heat 1 tablespoon of oil in a large skillet on high heat. Add green onion and garlic and stir fry for a minute until fragrant.  Add half of the beaten egg to the skillet and cook for 30 seconds without stirring. Then stir in remaining egg, cooked rice and carrots and peas. Sprinkle with salt, pepper, turmeric, coriander and chili flakes. Stir fry on high for 5-10 minutes to desired crispness.  Add in pineapple chunks, cashews, coconut milk and soy sauce and stir.  Scoop stir fry mixture into pineapple shells and bake for about 10 minutes until heated through.  Garnish with more cashews and green onion. Serve right away.


Source:  Leelalicious

6 comments:

Jamie Young said...

Wow, little Miss Fancy Pants! This looks incredible!

Amanda said...

Looks yum! I was thinking that you should add a link on your side bar for all the recipes that work well as freezer meals :).

Janessa said...

Thanks... You should taste it!

Janessa said...

Thanks! That's a good idea! I'll have to work on that!

Laura said...

Wowsers how impressive, that's the fact you have 6 kids and seem so calm and creative - let alone how amazing this meal looks. Sensational!

Janessa said...

Wow, thanks for your sweet comment! You totally made my day :) Being a mom is the best (I think my kids are pretty rad). This food blog has become a fun creative outlet in the midst of mommyhood. Thanks for stopping by and I hope you're able to make this dish sometime. I think it is fabulous! Have a wonderful day!

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