Stuffed Pineapple Rice
A showstopping dish where fluffy glutinous rice mingles with sweet pineapple chunks, tender vegetables, and savory ham, all presented inside the natural pineapple bowl.
Story
This beloved dish turns simple sticky rice into something spectacular. The trick? Using the pineapple itself as a serving vessel creates an impressive centerpiece that tastes even better than it looks. The natural sweetness of fresh pineapple pairs perfectly with the chewy rice, while ham and vegetables add wonderful savory depth.
Ingredients
glutinous rice
2 cups
fresh pineapple
1 large
cooked ham
½ cup diced
carrots
½ cup finely diced
green peas
½ cup
eggs
2, beaten
vegetable oil
3 tablespoons
salt
to taste
sugar
1 tablespoon
Instructions
1
Prepare the pineapple boat
Slice the pineapple in half lengthwise. Use a sharp knife to carefully hollow out each half, leaving about ½ inch of flesh attached to the shell. Chop the extracted pineapple into small bite-sized cubes and set aside.
2
Cook the rice partially
Rinse the glutinous rice until the water runs clear. Soak in water for 30 minutes, then steam or boil until about 80% cooked—the grains should still have a slight firmness. Allow to cool completely before using.
3
Scramble the eggs
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove and chop into small pieces.
4
Stir-fry the fillings
Heat the remaining oil in the wok. Add carrots and stir-fry for 2 minutes until slightly softened. Add peas and ham, cook 1 minute more. Toss in the pineapple cubes and sugar, stir briefly to combine.
5
Stuff the pineapple shells
Add the partially cooked rice to the wok with the fillings. Season with salt and toss everything together until well combined. Spoon the mixture back into the prepared pineapple shells, pressing down gently.
6
Steam until done
Place the stuffed pineapples in a steamer basket. Steam over high heat for 15-20 minutes until the rice is fully cooked and has absorbed all the flavors. Serve warm and enjoy!
