EASY & QUICK PINEAPPLE FRIED RICE RECIPE

Ingredients

• 1 Ripe Pineapple (Top cut off, flesh removed, shell saved for serving)
• 2 cups Pineapple Flesh (Cut into 1‑inch cubes; will be mixed into fried rice)
• 200 g Chicken Breast (Trimmed, cut into bite‑size pieces)
• 150 g Shrimp (Peeled, deveined, tails removed)
• 2 cups Cooked Rice (Day‑old jasmine or long‑grain rice, chilled)
• 3 Eggs (Large, lightly beaten)
• 2 Tbsp Soy Sauce (Light soy sauce preferred)
• 1 Tbsp Oyster Sauce (Adds depth; optional)
• 1 tsp Sesame Oil (To finish, adds fragrance)
• 2 Tbsp Vegetable Oil (High‑heat cooking oil)
• 2 Green Onions (Thinly sliced, for garnish)
• to taste Salt
• to taste White Pepper
• 1 Tbsp Toasted Sesame Seeds (For final dusting)

Instructions

1. Prepare the Pineapple Shell

   Cut off the top of the pineapple, then carefully slice a thin ring around the middle to remove the flesh while keeping the shell intact. Reserve the flesh for later use.

   Time: PT5M

2. Dice Chicken and Peel Shrimp

   Trim the chicken breast and cut into 1‑inch cubes. Peel and devein the shrimp, then cut each shrimp in half lengthwise.

   Time: PT8M

3. Beat the Eggs

   Crack the eggs into a mixing bowl, add a pinch of salt, and whisk until just combined.

   Time: PT2M

4. Scramble the Eggs

   Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Pour in the beaten eggs, let sit for 10 seconds, then gently stir until just set but still soft. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: Medium‑high

5. Stir‑Fry Chicken

   Add another 1 tbsp oil to the wok, increase to high heat, and add the chicken pieces. Stir‑fry for 4‑5 minutes until lightly browned and cooked through.

   Time: PT5M

   Temperature: High

6. Add Shrimp

   Push the chicken to the side, add the shrimp halves, and stir‑fry for 2‑3 minutes until pink and opaque.

   Time: PT3M

   Temperature: High

7. Combine Rice and Pineapple Flesh

   Add the cooked rice, pineapple cubes, soy sauce, oyster sauce, and a drizzle of sesame oil to the wok. Toss everything together, stirring constantly for 4‑5 minutes until the rice is heated through and evenly coated.

   Time: PT5M

   Temperature: High

8. Fold in Scrambled Eggs and Green Onions

   Return the scrambled eggs to the wok, add sliced green onions, and gently fold everything together for another minute.

   Time: PT2M

   Temperature: Medium

9. Stuff the Pineapple Shell

   Spoon the hot fried‑rice mixture into the prepared pineapple shell, packing it lightly. Sprinkle toasted sesame seeds on top.

   Time: PT3M

10. Final Presentation

    Place the stuffed pineapple on a serving plate, replace the pineapple top as a lid (optional), and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

55 g

Fat

18 g

Fiber

4 g