Coconut Fried Pineapple Recipes
CINNAMON FRIED PINEAPPLE
Provided by Emilie at FindingZest.com
Categories Dessert/Side Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place pineapple wedges in gallon sized ziploc bag.
- Add brown sugar and cinnamon into bag.
- Gently shake until well coated.
- Melt butter in large frying pan over medium high heat.
- Add pineapple mixture and water.
- Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
- Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
- Refrigerate any leftovers.
COCONUT FRIED PINEAPPLE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.
COCONUT RICE
This Coconut Rice with pineapple is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.
Provided by Amy
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Rinse the rice several times until the water runs clear. Drain the rice.
- In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
- Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
- Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.
Nutrition Facts : ServingSize 8 servings, Calories 293 kcal, Carbohydrate 50 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Sodium 269 mg, Fiber 1 g, Sugar 10 g
EASY COCONUT SHRIMP (RED LOBSTER RECIPE)
A healthier version of Red Lobster's Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!
Provided by London Brazil
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
- Whisk together egg and milk in a medium-sized shallow bowl.
- Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
- Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
- Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
- Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.
Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Protein 19 g, Fat 20 g, SaturatedFat 16 g, Cholesterol 223 mg, Sodium 882 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
COCONUT CURRIED FRIED RICE WITH PINEAPPLE
This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.
Provided by pinnym00
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
- Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
- Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g
COCONUT PAN-FRIED PINEAPPLE RECIPE [PALEO, AIP]
Steps:
- Cut off the pineapple skin and slice the pineapple into 1/2-inch to 1-inch thick round slices and remove the core.
- Place the coconut oil into a frying pan on high heat (or you can grill the pineapple).
- Place the pineapple slices into the frying pan and fry for 2 minutes on each side.
- Put each pineapple slice on a plate and squeeze a bit of lime juice and sprinkle some sea salt on top for extra flavor.
More about "coconut fried pineapple recipes"
COCONUT & PINEAPPLE FRIED RICE | CARIBBEAN FETE - FEAST …
From feastinthyme.com
5/5 (3)
- To make the rice, combine water, coconut milk, coconut flakes, and 2 teaspoons salt in a large pot (stainless steel works well), and bring to a boil. Add the rice, lower the heat to a simmer, and cover. Cook for 25 minutes, until the water has been absorbed by the rice. Remove from heat and toss the rice to prevent sticking. This can be done ahead and the rice refrigerated overnight if you like.
- Heat the coconut oil in a large wok over medium heat. If you do not have a large enough pan to make everything at once, you can make the rice in two batches by splitting the rest of the ingredients in half. Add the hot pepper, scallions, and carrot and sauté for 3-5 minutes to soften. Sprinkle with remaining salt and pepper, then add the ginger, thyme, pineapple, lime juice, zest, and cashews. Sauté for another 3-5 minutes.
- Add coconut rice and toss with the vegetable mix, spreading it out in the thinnest possible layer over the surface of the pan. Let cook for 5-8 minutes without disturbing it, then add the soy sauce, toss the mixture together, and spread it out again, cooking for another 5-8 minutes. Depending on the amount of rice and the size of your pan, you might need to repeat this process a few times until bits are a little crispy and toasted in places, but be careful not let it burn.
- Remove from heat but keep warm. When ready to serve, spoon as much rice as will fit into your prepared pineapple boat, heaping the top into a rounded mound. It is unlikely that all of the rice will fit. Reserve the remaining fried rice in the kitchen to refill the pineapple boat as needed, or serve in a separate bowl on the table. Sprinkle the top with the chopped cilantro, serve warm, and enjoy!
PINEAPPLE FRIED COCONUT RICE | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 486 per serving
- Heat a wok over medium-high heat. Add first part of cooking oil and then eggs. Scramble eggs until they are cooked to your liking. Set eggs aside and return wok to heat.
- Add second part of cooking oil and then bell peppers and kale stems to heated oil. Saute until bell peppers are tender, 2 to 3 minutes.
- Add white parts of green onions (reserve green parts) and saute until fragrant, ~1 minute more.
STIR-FRIED PINEAPPLE COCONUT RICE - THE VEGAN ATLAS
From theveganatlas.com
Estimated Reading Time 3 mins
- Combine the rice with 4 cups water and coconut milk in a saucepan. Bring to a slow boil, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
- Meanwhile, heat the oil in a stir-fry pan or wide skillet. Add the onion and sauté over medium heat until golden.
- Add the broccoli, bell pepper, and carrots. Turn the heat up and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
- Add the tomatoes and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
COCONUT FRIED FISH - COCONUT CRUSTED FISH RECIPE
From gogogogourmet.com
5/5 (1)Estimated Reading Time 2 mins
- In a wide, shallow bowl, beat together the egg and pineapple juice. Spread the flour and the coconut on separate plates, suitable for dredging.
- Dry the fish fillets off as much as possible. Dredge first in the flour, then dip in egg and coat fish in coconut.
- Working with 2-3 fillets at a time, add the fish to the pan. When coconut starts to brown, carefully turn over. When fish is cooked, remove from pan. Add more oil to pan if necessary and repeat with the remaining fish.
PINEAPPLE FRITTERS RECIPE | BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 20Calories 77 per servingCategory No-Bake Desserts
- sift flour and icing sugar into a bowl. Make a fountain in the center of dry ingredients, pour in the egg and olive oil, and mix with a rubber spatula. Then pour cold milk little by little and mix: the dough will be smooth and thick enough. Cover the bowl with plastic film and refrigerate for 2 hours.
- Heat frying oil in a large saucepan to 350 F/175 C (use a cooking thermometer). Pour shredded coconut on a shallow plate. Dip pineapple slices in the batter to coat them thoroughly, and then put them in shredded coconut. Dip two pineapple slices coated in the batter and coconut in hot frying oil. Cook them for about 1 to 3 minutes per side, turning over with two forks or tongs until the fritters become golden brown. Continue with the rest of the pineapple slices, cooking them two by two. Drain pineapple fritters on paper towels and serve immediately.
COCONUT PINEAPPLE FRIED RICE WITH SHRIMP | HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (3)Estimated Reading Time 7 minsCategory Gluten FreeTotal Time 1 hr
- Bring 2 cups of water to boil in a large saucepan. In the meantime, wash your rice until the water is clear when you strain it. Once water boils, add coconut milk and a pinch of salt. Add rice and bring heat to medium low. Let everything simmer until the water is nearly boiled out (you should be able to see a tiny bit of liquid at the bottom). Reduce heat to low and cover the saucepan. Continue cooking until all water has evaporated, about 4 to 5 minutes. Turn off heat and let the rice sit.
- Heat 1 1/2 tablespoons of coconut oil on a sauté pan over medium-high heat. When the oil is hot, add shrimp and cook each side for 2 to 3 minutes. The shrimp is done when you no longer see gray spots on the shrimp. Sprinkle some salt and dish the shrimp onto a plate.
- Heat 2 1/2 tablespoons of coconut oil in a deep sauté pan over medium-high heat. When the pan is hot, add the onions and cook for 2 to 3 minutes, until onions are translucent. Add diced carrots and red pepper and a generous pinch of salt. Cook for 2 minutes, stirring constantly. Add corn and peas and cook for another 2 minutes. Pour in the eggs and add most of the green onions, saving some for garnish. Cook eggs for 1 to 2 minutes. Next, add the rice and pineapple. Keep stirring until the eggs are fully cooked. Season rice with soy sauce, sesame oil, and salt. Mix in the cooked shrimp and turn off the heat. Sprinkle remaining green onions and toasted coconut on top of the fried rice and serve.
PINEAPPLE COCONUT FRITTERS | 12 TOMATOES
From 12tomatoes.com
4.8/5 (4)Servings 10Cuisine AmericanCategory Dessert
- Sift flour, powdered sugar, and salt together in a medium bowl. Make a well in the center and to this add olive oil and egg. Add milk a little at a time. Mix well and refrigerate for 2 hours.
- When batter has rested enough heat oil to 350˚F. Drain pineapple and pat slices with paper towels to dry. Spread coconut onto a plate. Using a fork dip each pineapple ring first in the batter and then in the coconut.
- Fry rings until they are golden brown on the outside (about 2 minutes per side). Flip and fry the other side. Drain on paper towels and serve warm or room temperature. Optional: serve with whipped cream or fruit dip to dunk the fritters in.
CHICKEN COCONUT RICE WITH PINEAPPLE (QUICK & EASY RECIPE ...
From everydayeasyeats.com
5/5 (13)Total Time 30 minsCategory MainCalories 492 per serving
- Bring mixture to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until the liquid has been absorbed.
- While the rice is simmering, heat one tablespoon of oil in a large frying pan or skillet set over medium heat.
- When the oil is hot, add the chicken and season it liberally with salt and pepper. Cook for 4-5 minutes or until cooked through. Transfer the chicken to a plate and set it aside.
THAI COCONUT-PINEAPPLE FRIED RICE - DELISH KNOWLEDGE
From delishknowledge.com
Reviews 3Estimated Reading Time 3 mins
COCONUT PINEAPPLE FRIED RICE RECIPE FROM H-E-B
From heb.com
Servings 6Total Time 1 hr 5 minsCategory Side DishCalories 310 per serving
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