Pineapple Chicken Fried Rice
A vibrant and tropical fried rice served inside a fresh pineapple boat, packed with sweet corn, savory chicken, and crunchy radish.
Story
This dish turns a standard fried rice into a festive presentation. By hollowing out the pineapple and using the shell as a serving bowl, the fruit infuses the rice with its aromatic juices while keeping the meal visually stunning.
Ingredients
Fresh Pineapple
1 whole
Cooked Rice
2 cups
Cooked Chicken
1 cup, diced
Sweet Corn Kernels
1/2 cup
Diced Radish or Carrot
1/4 cup
Dried Radish (Preserved)
2 tbsp, chopped
Cooking Oil
2 tbsp
Salt
to taste
Instructions
1
Prepare the Pineapple Boat
Rinse the pineapple thoroughly. Carefully cut it lengthwise and scoop out the flesh, leaving the thick shell intact to use as a serving bowl later. Cut the scooped flesh into small, bite-sized cubes.
2
Prep the Fillings
Dice the cooked chicken into small pieces. Ensure your corn kernels, fresh radish (or carrot), and dried radish are chopped into uniform small pieces so they cook evenly.
3
Stir-Fry Aromatics and Meat
Heat oil in a wok or large skillet over high heat. Toss in the chopped dried radish first to release its flavor, then add the corn, fresh radish, and chicken. Stir-fry vigorously for 2-3 minutes until everything is fragrant and hot.
4
Cook the Rice
Add the pre-cooked rice to the pan. Break up any clumps with a spatula and toss everything together. Continue stir-frying for a few minutes to let the grains get slightly crispy.
5
Combine and Serve
Mix in the fresh pineapple cubes and cook for just one more minute to warm them through without making them mushy. Season with salt to taste. Spoon the hot fried rice back into the prepared pineapple shells and serve immediately.
