Pineapple Chicken Fried Rice

Pineapple Chicken Fried Rice INSIDE a pineapple!!! This dish is truly one of the greatest things I’ve ever made.

If you count points on WW, everything in this dish is 0 points except the rice and bacon. It’s just full of flavor and SO EASY TO MAKE. This recipe made 4 servings.

Pineapple Chicken Fried Rice

This dish is not only beautiful but very tasty and easy to make! 

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course, Side Dish

Cuisine: Chinese

Ingredients Method

Ingredients

  

• 1 Pineapple
• 3 strips Bacon chopped up
• 1/2 Onion chopped
• 1 Green Pepper diced
• 8 oz Baby Bella Mushrooms diced
• 2 Scallions chopped (white and greens separated)
• 1 tbsp Ginger minced
• 3 cloves Garlic minced
• 1 lb Chicken chunked
• 2 eggs
• Sesame Oil
• 1 tbsp Coconut Aminos Garlic Sauce
• Snap peas handful
• Olive Oil
• 1 cup Long Grain White Rice
• 1.5 cups Liquid broth/ water

Method

 

1. Prep that pineapple! Take a whole pineapple and cut it down the middle length wise. Scoop out the inside (I just sliced it and used a spoon). Discard the core & dice up the rest for the rice. You will only use 1/2 the pineapple for this recipe. I broke down the other half and froze it!
2. Next, prep everything else! You can basically throw anything you like in this rice, but here’s what I added: bacon, onion, green pepper, mushrooms, scallion (whites and greens separated), ginger, garlic, chicken, and snap peas.
3. Get the rice going, and combine long grain white rice with your liquid (broth or water). Add a drizzle of olive oil. Bring to a boil, put a lid on it and turn the heat down to low. Do not touch for 15 min. Once 15 min is up, remove lid & fluff.
4. Cook up the rest! Start by adding 1 tsp of oil (or a spray of cooking spray) to a wok or large, deep skillet and browning your chopped bacon. Remove from pan, drain and drop onion, pepper, mushrooms and white part of scallions into the pan (no need to add anymore oil, just use leftover bacon grease). Cook for about 3 minutes until soft, then deglaze with a little coconut aminos garlic sauce (or soy sauce if you’re more comfortable with that) and add in your garlic & ginger. Cook until fragrant and then add chicken, cooking until it’s fully white and add in your pineapple (juice and pulp) and snap peas.
5. Add rice into the pan and combine. Turn the heat down to medium low, make a well (a hole) in the center of the rice and crack two eggs in. Scramble in the center until done and then fold into the rice.
6. Finally, drizzle with a little sesame oil, top with green scallions and bacon. Most importantly, serve in the pineapple!

Don’t forget to take a picture cause it’s BEAUTY!!!

Love always,
Erica