Best 20 Pineapple Rice Recipes

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Embark on a culinary adventure with our delectable Pineapple Rice, a vibrant and flavorsome dish that tantalizes the taste buds. This dish seamlessly blends the sweetness of pineapple, the savory flavors of vegetables, and the fluffy texture of rice. With two enticing variations to choose from, the Pineapple Fried Rice and the Pineapple Coconut Rice, you'll be spoilt for choice. Both recipes offer a unique taste experience, catering to different preferences. The Pineapple Fried Rice is a classic stir-fry dish, featuring an array of colorful vegetables, succulent chicken, and the star of the show – pineapple. The Pineapple Coconut Rice, on the other hand, is a creamy and aromatic dish, infused with the rich flavors of coconut milk and fragrant spices. Each recipe is meticulously crafted to deliver an unforgettable culinary journey, whether you crave a savory main course or a flavorful side dish.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK AND EASY PINEAPPLE FRIED RICE



Quick and Easy Pineapple Fried Rice image

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

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

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

PINEAPPLE SHRIMP FRIED RICE



Pineapple Shrimp Fried Rice image

My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
1/2 teaspoon sugar
2 tablespoons peanut or canola oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 medium sweet red pepper, chopped
1 medium carrot, finely chopped
1/2 cup chopped onion
1 can (20 ounces) unsweetened pineapple tidbits, drained
2 cups cooked rice, room temperature
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges

Steps:

  • Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.

SHRIMP AND PINEAPPLE FRIED RICE



Shrimp and Pineapple Fried Rice image

Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. -Lynne Van Wagenen, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Nutrition Facts : Calories 342 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 521mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 4g fiber), Protein 16g protein.

SPICY SHRIMP AND PINEAPPLE FRIED RICE



Spicy Shrimp and Pineapple Fried Rice image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 24

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

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.)

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE



Mahi-Mahi with Pineapple Glaze, Peppers and Coconut Rice image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 22

Vegetable oil, for the pan
1 shallot, finely diced
1 teaspoon kosher salt
2 cups coconut milk
1 cup short-grain rice
Neutral oil, for the pan
3 cloves garlic, minced
1-inch piece ginger, grated
1 teaspoon sambal
Kosher salt
3 scallion ends, finely chopped
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 lime, zest and juice
Olive oil, for the pan
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 teaspoon kosher salt
2 fillets mahi-mahi

Steps:

  • For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
  • For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
  • For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
  • Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

HAM & PINEAPPLE FRIED RICE RECIPE BY TASTY



Ham & Pineapple Fried Rice Recipe by Tasty image

Here's what you need: oil, onion, garlic, carrot, bell pepper, ham, eggs, brown rice, soy sauce, pepper, pineapple

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
½ cup bell pepper, diced
½ cup ham, diced
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
pepper, to taste
1 cup pineapple, diced

Steps:

  • In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 826 calories, Carbohydrate 148 grams, Fat 13 grams, Fiber 8 grams, Protein 26 grams, Sugar 8 grams

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE



Chicken, Shrimp, and Pineapple Fried Rice image

Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.

Provided by Jiaoyin

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15

½ pound boneless skinless chicken breasts, cubed
1 tablespoon dark soy sauce
1 teaspoon soft brown sugar
salt and freshly ground black pepper to taste
1 tablespoon Shaoxing rice wine
2 teaspoons cornstarch, divided
10 medium (blank)s uncooked shrimp, peeled and deveined
2 teaspoons sesame oil, divided
1 fresh pineapple
2 cloves garlic, finely chopped
1 carrot, peeled and chopped
1 medium yellow bell pepper, chopped
1 red bell pepper, chopped
3 cups cooked rice
3 large eggs eggs, beaten

Steps:

  • Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
  • Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
  • Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
  • Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE



Shrimp and Scallop Stir-Fry with Pineapple Fried Rice image

Provided by Food Network

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 35

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

Steps:

  • In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
  • Preheat oven to 400 degrees F.
  • Roast shrimp shells until crispy brown. In food processer, coarsely chop.
  • In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
  • Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
  • In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS



Sunny's Easy Shrimp and Rice Pineapple Boats image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pineapple
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package
1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves
Lime wedges, for spritzing

Steps:

  • For the shrimp: Preheat the grill or the oven to 350 degrees F.
  • Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
  • Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
  • For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
  • To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

PINEAPPLE-SHRIMP FRIED RICE



Pineapple-Shrimp Fried Rice image

Jasmine rice is stir-fried with shrimp, ham, veggies, and pineapple for an easily thrown together, Asian-inspired meal.

Provided by Cool Runnings Foods

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 6

Number Of Ingredients 12

2 tablespoons coconut oil (such as British Class®)
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce (such as Chinatown)
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3 green onions, thinly sliced

Steps:

  • Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat.
  • Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 112 g, Cholesterol 22.2 mg, Fat 6.8 g, Fiber 3 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 347.9 mg, Sugar 5.9 g

PINEAPPLE FRIED RICE



Pineapple Fried Rice image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

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

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.

PINEAPPLE FRIED RICE WITH HAM



Pineapple Fried Rice with Ham image

A quick and easy weeknight meal that's so much cheaper, tastier, and healthier than take-out! It is made with brown rice and lots of vegetables.

Provided by Misty Noelle

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 14

3 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon ground ginger
¼ teaspoon white pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and grated
½ cup frozen corn
½ cup frozen peas
3 cups cooked brown rice
2 cups diced pineapple
½ cup diced ham
2 green onions, sliced

Steps:

  • Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside.
  • Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
  • Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 60.9 g, Cholesterol 8.4 mg, Fat 13.3 g, Fiber 6.9 g, Protein 9.4 g, SaturatedFat 2.2 g, Sodium 916.6 mg, Sugar 13.1 g

PINEAPPLE RICE PUDDING



Pineapple Rice Pudding image

THIS WONDERFUL old recipe was a treat during the Depression. We didn't have dairy topping in those days, so we enjoyed it with real, heavy cream. Mother served this as a special treat for our family. During celebrations we got to eat it in glass dishes with a cherry on the top. -Barbara Thomas Berkeley Heights, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1 cup cooked long grain rice
1 can (8 ounces) crushed pineapple, drained
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Maraschino cherries and fresh mint, optional

Steps:

  • In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

Nutrition Facts :

THAI PINEAPPLE SHRIMP FRIED RICE



Thai Pineapple Shrimp Fried Rice image

Make and share this Thai Pineapple Shrimp Fried Rice recipe from Food.com.

Provided by JackieOhNo

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 lb medium shrimp, peeled and deveined
1 large red bell pepper, diced
1 medium red onion, diced
2 garlic cloves, chopped
1 red chili peppers or 1 green chili pepper, diced
2 large eggs, beaten
2 cups cooked rice
2 tablespoons fish sauce
2 tablespoons soy sauce (I prefer low-sodium)
2 tablespoons lime juice
1 1/2 cups diced fresh pineapple
1/2 cup dry-roasted cashews
1/2 cup torn cilantro leaf

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
  • Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
  • Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
  • Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

RICE, PINEAPPLE AND CHICKEN SALAD



Rice, Pineapple and Chicken Salad image

Categories     Salad     Chicken     Fruit     Rice     Low Fat     Pineapple     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

2 teaspoons plus 1 tablespoon low-sodium soy sauce
1 teaspoon plus 2 tablespoons vegetable oil
4 teaspoons minced garlic
4 teaspoons minced peeled fresh ginger
12 ounces skinless boneless chicken breast halves or chicken tenders, cut crosswise into 1/2-inch strips
2 3/4 cups water
1 1/2 cups basmati rice or long-grain white rice
6 tablespoons fresh lime juice
1 cup cubed peeled pineapple
1 kiwi, peeled, cubed
3/4 cup thinly sliced green onions
1/2 cup chopped red bell pepper
4 large curly lettuce leaves

Steps:

  • Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
  • Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
  • Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
  • Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
  • Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.

PINEAPPLE HAM AND RICE



Pineapple Ham and Rice image

"As a parent of two teens with completely different tastes in food, I find it's a challenge to cook something that they'll both enjoy," relates Donald Courtney of Farmington Hills, Michigan. "I created this casserole to use up leftovers, and it turned out to be one of their favorites."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked rice
2 cups cubed fully cooked ham
1 can (20 ounces) crushed pineapple, undrained
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon ground mustard

Steps:

  • In a bowl, combine all of the ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 409 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 908mg sodium, Carbohydrate 73g carbohydrate (45g sugars, Fiber 2g fiber), Protein 16g protein.

EASY PINEAPPLE, KIELBASA AND RICE CASSEROLE



Easy Pineapple, Kielbasa and Rice Casserole image

After researching many pineapple casserole recipes on this site, I couldn't find exactly what I was looking for, so I created this one with inspiration from a somewhat similar recipe. I've made it twice now, and am happy with the current results.

Provided by arroz241_11561377

Categories     One Dish Meal

Time 1h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

1 (20 ounce) can crushed pineapple, undrained
1/2 cup uncooked white rice
1 cup water
1 medium green bell pepper, chopped into 1/2-inch dice
1 small white onion, diced
2 tablespoons brown sugar, divided
1 (12 ounce) package kielbasa, sliced into 1/2-inch coins

Steps:

  • Preheat oven to 350 degrees.
  • In an oven safe 9x11x2" baking dish pour undrained pineapple and 1 cup of water. Add uncooked rice, onion, bell pepper and 1 tblsp of the brown sugar. Stir thoroughly. Top with kielbasa coins and sprinkle with remaining brown sugar. Cover with aluminum foil and bake for approximately 60 minutes.
  • Note: Cooking time may depend on the brand of long grained white rice you use. Check after 45 minutes. I do not recommend Minute Rice.

CURRY PINEAPPLE FRIED RICE



Curry Pineapple Fried Rice image

You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.

Provided by stannius

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ cups uncooked white rice
3 cups water
1 tablespoon curry powder
2 tablespoons Asian fish sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 pound boneless chicken meat, cubed
1 onion, sliced
1 (20 ounce) can pineapple chunks, drained

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 56.9 g, Cholesterol 37.8 mg, Fat 6.1 g, Fiber 2 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 408.6 mg, Sugar 15.1 g

PINEAPPLE FRUIT AND RICE SALAD



Pineapple Fruit and Rice Salad image

You can have a unique salad of rice and fruit ready to serve your family in 20 minutes. Every bite is refreshing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

1 cup uncooked instant rice
1/2 cup Yoplait® Original 99% Fat Free pineapple or piña colada yogurt (from two 6-oz containers)
1/4 teaspoon ground cinnamon
1 cup frozen (thawed) whipped topping
1 medium unpeeled eating apple, coarsely chopped
1 medium unpeeled pear, coarsely chopped
1 cup seedless grape halves

Steps:

  • Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
  • In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 14 g, TransFat 0 g

FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK



Fried Jasmine Rice with Pineapple, Shrimp, and Pork image

The addition of pork and shrimp make this pineapple fried rice a main-course dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 16

3 tablespoons Asian fish sauce
2 fresh hot red chiles, thinly sliced
1 tablespoon vegetable or peanut oil
1 1/2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 ounces boneless pork shoulder, thinly sliced
1/4 pound small shrimp, peeled and deveined (halved if large)
1 1/2 cups cooked jasmine rice
1/4 cup diced cooked Chinese roast pork, substitute 1 ounce baked ham
1/4 cup chopped fresh pineapple
1/4 cup sliced snow peas
1/4 cup thinly sliced scallions, plus 2 whole scallions for garnish (about 4 scallions total)
5 sprigs fresh cilantro, for serving
5 sprigs fresh mint, for serving
1/2 cup fresh bean sprouts, for serving
1 lime, cut into wedges, for serving

Steps:

  • Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
  • Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
  • Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

Tips:

  • Choose the Right Rice: Use a medium or long-grain rice like Basmati or Jasmine rice for best results. These rices will cook evenly and separate easily, giving you fluffy and delicious pineapple rice.
  • Use Fresh or Canned Pineapple: You can use fresh or canned pineapple for this recipe. If using fresh pineapple, be sure to peel and core it before cutting it into small pieces. If using canned pineapple, drain it well before adding it to the rice.
  • Add Vegetables for Extra Nutrition: To make your pineapple rice even more nutritious, add some chopped vegetables such as carrots, peas, or bell peppers. Simply sauté them in a little oil before adding them to the rice.
  • Adjust the Sweetness to Your Liking: The amount of sugar in this recipe can be adjusted to your liking. If you prefer a sweeter rice, add more sugar. If you prefer a less sweet rice, reduce the amount of sugar or omit it altogether.
  • Serve with Your Favorite Sides: Pineapple rice can be served with a variety of side dishes, such as grilled chicken, fish, or tofu. It can also be served as a main course with a side of vegetables.

Conclusion:

Pineapple rice is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice, and it can also be made with fresh or canned pineapple. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal that the whole family will enjoy. So next time you are looking for a quick and easy side dish or main course, give pineapple rice a try.

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