Chicken: For a bit of protein, this pineapple fried rice recipe has bites of chicken. Chicken thighs are easiest to cook, as they won’t dry up if you overcook them slightly. Use a sharp knife to cut each thigh into bite-sized pieces, about ½ inch each. Pineapple: For the best flavor, use fresh pineapple! It may be daunting to break down a whole pineapple but it’s actually very simple. Use a large, sharp knife to cut off the top leaves and the bottom, then slice it vertically to remove the tough outer skin. Then slice the pineapple into rounds and cube it up, make sure to throw away the core as it’s very chewy. Bell Peppers: We used a mix of green and red bell peppers, but feel free to use whatever combination you like. Yellow Onion: Adds another savory element to the dish. Garlic and Ginger: Again, make sure you use fresh aromatics for the best flavor. Coconut oil: Other oils will work well too, but coconut oil adds a delicious flavor. It also has a high smoke point which means that it will stand up to the high h Peas: For convenience and taste, use frozen peas. No need to thaw, these will heat up quickly when added to the warm rice at the end of cooking. Soy sauce: an essential part of pineapple fried rice, soy sauce adds a salty, umami flavor to the dish which pairs perfectly with the sweet pineapple. Feel free to use gluten-free soy sauce, if needed Honey: Helps bring out the sweetness of the pineapple. Lime Juice: A final squeeze of lime juice adds a pop of freshness to this pineapple fried rice.
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