Pineapple Curry Rice Recipes

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CURRIED PINEAPPLE RICE



Curried Pineapple Rice image

Rice, curry, garlic and pineapple blend together to create this distinctive side dish. "It's so pretty serve in a pineapple shell," says Cecelia Bodden of Burnaby, British Columbia. "And it tastes as good as it looks."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12-14 servings.

Number Of Ingredients 10

1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken or vegetable broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped

Steps:

  • Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use). , In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. , Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.

Nutrition Facts :

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

THAI CURRY FRIED RICE WITH PINEAPPLE



Thai Curry Fried Rice With Pineapple image

This Thai curry flavored rice is so simple to make and so delicious. Great as a side dish, or add shrimp or chicken and it's a full course meal.

Provided by Darlene Schmidt

Categories     Dinner     Side Dish     Lunch

Time 28m

Yield 4

Number Of Ingredients 17

1 small can pineapple (chunks, drained, or 1+1/2 cups fresh pineapple chunks)
3 to 4 cups rice (cooked, preferably several days old)
Optional: a handful of raw shrimp (generous amount, shells removed)
3 to 4 tbsp. chicken stock (or vegetable stock, if vegetarian/vegan)
2 shallots (finely chopped)
3 garlic cloves (finely chopped)
1 chili (red or green, thinly sliced, or 1/4 to 3/4 tsp. dried crushed chili - chili flakes)
1 egg (can omit if vegetarian or vegan)
1/2 cup peas (frozen)
Optional: 1/4 cup small carrot (small, grated)
1/4 cup raisins (or currants)
1/2 cup whole cashews (whole, roasted unsalted)
3 spring onions (finely sliced)
1/3 cup coriander (coriander)
For the Stir-Fry Sauce:
2 1/2 tbsp fish sauce (or 3 tbsp. soy sauce if vegetarian)
2 tsp. ​​ Thai curry powder

Steps:

  • Gather the ingredients.
  • If using old rice, pour 1 to 2 teaspoons coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
  • In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
  • Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling).
  • Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
  • Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
  • Add the rice, pineapple chunks, cashews, and raisins/currants.
  • Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)-about 3 minutes.
  • Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice .
  • To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.
  • Enjoy!

Nutrition Facts : Calories 514 kcal, Carbohydrate 93 g, Cholesterol 70 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, Sodium 1147 mg, Sugar 32 g, Fat 10 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

CURRIED FRIED RICE WITH PINEAPPLE



Curried Fried Rice with Pineapple image

This is a special fried rice popular in Thai restaurants and called Khao Pad. It has a bit of heat a little sweetness and some crunch. -Joanna Yuen, San Jose, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 large eggs, beaten
1 small onion, finely chopped
2 shallots, finely chopped
3 garlic cloves, minced
4 cups cold cooked rice
1 can (8 ounces) unsweetened pineapple chunks, drained
1/2 cup lightly salted cashews
1/2 cup frozen peas
1/3 cup minced fresh cilantro
1/4 cup raisins
3 tablespoons chicken broth
2 tablespoons fish sauce
1-1/2 teaspoons curry powder
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm., In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.

Nutrition Facts :

COCONUT CURRIED FRIED RICE WITH PINEAPPLE



Coconut Curried Fried Rice with Pineapple image

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

3 tablespoons vegetable oil
¼ cup sliced shallots
2 cloves garlic, minced
2 tablespoons curry paste
1 cup chopped green beans
½ cup coconut milk
4 cups chilled cooked rice
1 cup diced fresh pineapple
1 cup diced tomato
1 teaspoon soy sauce, or to taste

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

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Top Asked Questions

Can you add pineapple to curry rice?
This curry flavored rice is easy to make and so delicious, your whole family will love it. This dish can be made as a side dish, or simply add shrimp or chicken for a full course meal. It is traditional to add pineapple chunks to curried rice, and this makes for the most wonderful tasting results.
What are the ingredients in the pineapple and rice recipe?
Ingredients 1 small can pineapple (chunks, drained, or 1+1/2 cups fresh pineapple chunks) 3 to 4 cups rice (cooked, preferably several days old) Optional: a handful of raw shrimp (generous amount, shells removed) 3 to 4 tbsp. chicken stock (or vegetable stock, if vegetarian/vegan) 2 shallots (finely chopped) 3 garlic cloves (finely chopped)
What is the best way to cook rice in stir fry?
Add the rice, pineapple chunks, cashews, and raisins/currants. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)—about 3 minutes.
What is pineapple fried rice?
This special fried rice is one of the signature dishes of Thailand, usually served in a carved out pineapple. Give it a try—you'll love it! 1 (20-ounce) can pineapple chunks, drained, or 1 1/2 cups fresh pineapple chunks 1 red or green chile, thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chile or chile flakes Gather the ingredients.

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