Okinawa Pineapple Rice Recipes

PINEAPPLE RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
• Stir in rice; cook 2 minutes.
• Drain pineapple reserving juice; set fruit aside.
• Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.
• Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.

SPICY PINEAPPLE RICE

Steps:

• In a medium saucepan, sauté shallot and garlic in the olive oil until translucent, approximately 5 minutes. Add curry powder.
• Pour in rice and stir constantly until rice is opaque and begins to brown.
• Pour in pineapple juice, water and coconut; bring to a boil.
• Add crushed red pepper and reduce heat to low.
• Simmer 25 minutes or until rice is a desired doneness.
• Add pineapple chunks (optional).
• Fluff with fork.

QUICK AND EASY PINEAPPLE FRIED RICE

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.

PINEAPPLE RICE

Steps:

• Preheat oven to 350F degrees.
• Boil rice.
• Place 1/3 of rice in bottom of buttered baking dish.
• Cover with half of the pineapple, half the brown sugar, and half of the butter.
• Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
• cover with last 1/3 of rice and pour over pineapple juice.
• Bake covered for 30 minutes.

PINEAPPLE RICE

Steps:

• Prepare rice according to pkg.
• directions.
• Set aside.
• In a bowl, combine pineapple, onions, chili and cilantro.
• Mix and set aside.
• Heat oil in a skillet over medium heat.
• Saute garlic until golden brown.
• Add cooked rice and stir.
• Add soy sauce and sugar.
• Stir and heat thoroughly.
• Fold in pineapple mixture and heat thoroughly.

PINEAPPLE RICE

Steps:

• Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.

OKINAWA SHOYU PORK

Steps:

• Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
• Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
• Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.