Super Delicious Pineapple Fried Rice Recipe to make ON REPEAT!

Ingredients

• 1 medium Pineapple (ripe, used for bowls and flesh)
• 75 g Extra-Firm Tofu (pressed and cubed)
• 0.5 medium Red Onion (finely chopped)
• 2 cloves Garlic (finely chopped)
• 1 tsp Ginger (finely grated)
• 0.5 cup Cooked Rice (preferably day‑old jasmine or basmati rice)
• 0.25 cup Toasted Peanuts (lightly toasted, for crunch)
• 1.5 Tbsp Chili Oil (smoky, slightly spicy)
• 1 tsp Curry Powder
• 2 tsp Soy Sauce
• 0.5 tsp Dark Soy Sauce
• 1 tsp Toasted Sesame Oil (splash)
• 0.25 tsp Cayenne Pepper (optional dash for extra heat)
• 1 Tbsp Pineapple Juice (reserved from scooping the fruit)
• 2 Tbsp Cilantro (freshly chopped for garnish)
• to taste Salt

Instructions

1. Prepare Pineapple Bowls

   Slice the pineapple in half lengthwise, score the interior, and carefully scoop out the flesh with a spoon, keeping the shells intact. Set the scooped flesh aside and reserve the juice.

   Time: PT10M

2. Broil Pineapple Shells

   Place the pineapple shells on a baking tray and broil in the oven for 3‑4 minutes until the edges caramelize.

   Time: PT4M

   Temperature: 450°F

3. Chop Pineapple Flesh

   Remove the core, then cut the pineapple meat into bite‑size pieces. Keep the reserved juice for later.

   Time: PT5M

4. Prep Tofu and Aromatics

   Pat the tofu dry with paper towels and cut into small cubes. Finely chop the red onion, garlic, and ginger.

   Time: PT5M

5. Heat Chili Oil

   Heat a non‑stick pan over medium heat and add 1.5 Tbsp chili oil.

   Time: PT1M

6. Sauté Red Onion

   Add half of the chopped red onion and sauté for 3‑4 minutes until translucent.

   Time: PT4M

7. Add Garlic, Ginger, and Tofu

   Add the remaining garlic, ginger, and half of the tofu cubes; stir‑fry for 2‑3 minutes.

   Time: PT3M

8. Season Briefly

   Sprinkle a pinch of salt and stir for 2‑3 minutes.

   Time: PT3M

9. Combine Rice and Flavorings

   Add the cold rice, pineapple pieces, 1 tsp curry powder, 2 tsp soy sauce, 0.5 tsp dark soy sauce, a splash of toasted sesame oil, an optional dash of cayenne pepper, and 1 Tbsp pineapple juice. Stir‑fry for 3‑4 minutes until the rice is heated through and evenly coated.

   Time: PT4M

10. Add Peanuts and Finish

    Sprinkle the toasted peanuts over the rice, give a good mix, then remove from heat.

    Time: PT1M

11. Plate in Pineapple Bowl

    Spoon the fried rice into the broiled pineapple shells, pat down gently with a spoon, and garnish with freshly chopped cilantro.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g