Fragrant jasmine rice stir-fried with pineapple, vegetables, cashews and shrimp or chicken, served in a hollowed pineapple.
# What You'll Need:
→ Proteins
01 - 7 oz shrimp, peeled and deveined (substitute 7 oz diced boneless, skinless chicken breast) or omit for vegetarian
→ Rice
02 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Fruits & Vegetables
03 - 1 medium ripe pineapple
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, sliced
08 - 2 garlic cloves, minced
→ Nuts & Aromatics
09 - 1/3 cup roasted cashews
10 - 2 tablespoons raisins (optional)
→ Sauces & Seasonings
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon fish sauce (or additional soy sauce for vegetarian)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon ground white pepper
15 - 1/2 teaspoon granulated sugar
16 - 2 tablespoons neutral oil (vegetable or canola), divided
→ Garnish
17 - Fresh cilantro leaves
18 - Lime wedges, for serving (optional)
# How-To Steps:
01 - Slice the pineapple lengthwise through the crown. Working carefully, cut around the edge and scoop out the flesh, leaving a shell approximately 1/2 inch thick; reserve about 1 cup of diced pineapple flesh for the rice and set the rest aside for another use.
02 - Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the shrimp or diced chicken and stir-fry until just cooked through (shrimp turn opaque and curl, chicken reaches 165°F). Transfer to a bowl and hold.
03 - Add the remaining 1 tablespoon of oil to the hot pan. Sauté the minced garlic, diced bell pepper, and diced carrot for about 2 minutes until beginning to soften.
04 - Add the chilled jasmine rice, breaking up any clumps with the spatula. Stir-fry for 2–3 minutes until the rice is heated through and evenly coated with oil.
05 - Return the cooked shrimp or chicken to the pan. Add the peas, reserved pineapple chunks, roasted cashews, raisins (if using), and sliced green onions. Toss to distribute evenly.
06 - Pour in the soy sauce and fish sauce, then sprinkle the curry powder, white pepper, and sugar over the mixture. Stir-fry for 2–3 minutes until all components are well combined and heated through. Taste and adjust seasoning as needed.
07 - Spoon the hot rice mixture into the hollowed pineapple halves, pressing lightly to fill. Garnish with fresh cilantro and serve immediately with lime wedges if desired.
08 - To make a plant-based version, omit shrimp/chicken and replace fish sauce with extra soy sauce or tamari; increase firm tofu or additional vegetables to maintain texture and protein.
