Pineapple Chicken Fried Rice
sweet and savory, simply delicious

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Pineapple Chicken Fried Rice

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Ingredients

Adjust Servings:
2 halves Chicken Breast without skin
1/2 cup Red Bell Pepper chopped
1/2 cup Onions chopped
1/2 cup Carrot chopped
1/4 cup Unsalted Butter
2 cups Pineapple chopped
2 whole Eggs
4 cups White Rice cooked
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Garlic minced
1/2 teaspoon Freshly Ground Black Pepper
1 1/2 teaspoon Sesame Seeds

Nutritional information

1062
Calories
75g
Protein
42g
Fat
98g
Carbs
10g
Sat Fat
186mg
Cholesterol

Here is a fun dish that is sure to impress! Break out the chop sticks and the Tiki drinks and enjoy! This unique, but famous dish pushes chicken fried rice to new levels with a fresh zip of pineapple and a serving style that will keep people talking. I like to serve this with a Mai Tai or a Ginger Beer.

Ingredients

Directions

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Here is a fun dish that is sure to impress! Break out the chop sticks and the Tiki drinks and enjoy! This unique, but famous dish pushes chicken fried rice to new levels with a fresh zip of pineapple and a serving style that will keep people talking. I like to serve this with a Mai Tai or a Ginger Beer.

If you need help in picking out a pineapple, check out our tips here!

When making this recipe, you’ll likely end up with extra pineapple for breakfast the following morning. It is difficult to use the pineapple as a serving dish without ending up with extra pineapple.

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Steps

1
Done

Remove the top and bottom of the pineapple, then cut the pineapple in half (vertically). Using a knife carve out the inside of the pineapple and chop the removed fruit. Be careful to leave enough of a "wall" for the pineapple to hold the fried rice.

2
Done

Using a meat mallet, pound chicken meat until the meat is of equal thickness

3
Done

In a large saucepan, melt 1 tablespoon of butter. One note about pan selection, make sure that you are not using a pan where the chicken is overcrowded.

4
Done

Sprinkle both sides of chicken with a dash of salt and pepper and preheat the saucepan on medium-high heat.

5
Done

Once the saucepan is hot, add the chicken to the pan and cook on medium heat. Cook the chicken until the juices run clear, which should take about 8 to 12 minutes, turning over after about 5 to 6 minutes. As the chicken is cooking, turn it occasionally so that it browns evenly. If it browns too quickly, you'll need to reduce the heat to medium-low.

6
Done

Once your chicken breasts register 165 degrees F, they are done. Place them on a plate and cover with foil. These can rest while the next steps are performed.

7
Done

Melt 1 tablespoon of butter with 1 tablespoon of garlic, then add onion and cook for about 4 min.

8
Done

Add the carrots and bell pepper then cook another 2 min.

9
Done

Pushing the veggies to the outer edges of the pan, add the eggs with a dash of salt and pepper to the pan. Scramble the eggs and cook until firm.

10
Done

Again, after pushing the eggs to the sides of the pan, add the pineapple and cook for about 2 or 3 min, stirring occasionally.

11
Done

Chop the chicken into chunks, then add back to the pan.

12
Done

Add the rest of the garlic and butter, melt butter completely and mix with rest of the ingredients in the pan.

13
Done

Add the rice to the pan, one cup at a time, mixing thoroughly, until all of the rice has been added.

14
Done

Sprinkle the soy sauce, black pepper, and sesame seeds and cook for about 5 mins, stirring frequently.

15
Done

Once the rice is hot and well mixed, remove from heat, and serve fried rice inside pineapple shell.

Brian

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