Making a dinner for a backyard summer party or just a nice family meal? It’s all about presentation – and with these pineapple bowls you’re sure to turn some heads!
These bowls are especially good for cooking for groups because it’s easy to make large batches of fried rice. Enjoy the sweet and spicy fusion of pineapple and jalapeno.
Serves approximately 4 people
- 1 Pineapple
- 2 Fresh Jalapeno Peppers
- 1 Orange Bell Pepper
- 2 Cups Brown Rice
- 1 Tbsp. Coconut Oil
- 3 Tbsp. Mushroom Vegetable Base
- 2 Tbsp. Soy Sauce
- 1 Small White Onion
- 1 Clove Garlic
- 1 Tbsp. Oregano
- 2 tsp. Black Pepper
- 1 Tbsp. Seasoned Salt
- 2 tsp. Chili Oil
- 2 tsp. Crushed Red Pepper Flakes
- 4 Sprigs Fresh Parsley
Start the Rice:
- Rinse your rice several times to remove excess starch.
- Cook your rice in a rice cooker or stovetop with the amount of water required for the type of rice you are using.
- It is okay to undercook the rice slightly, as it will be cooked a bit more later.
Prepare the Fruit and Vegetables:
- Cut your pineapple in half vertically and carve out the middle fruit. You’ll be able to get the bulk of it out with a knife and then scoop the rest of the fruit and juice out with a spoon. Be careful not to cut holes or puncture the bottom, as this will be used for your serving bowl.
- Discard (you should compost) the core and save the fruit and juice (with all pulp). Cube the pineapple in bite size chunks and set aside.
- Slice the jalapeno peppers into rings, then cut half of them in half making a half moon shape.
- Dice the white onion and garlic.
- Saute onion, garlic, oregano, and half-moon jalapenos in the coconut oil on low heat.
- After they start to soften, add in the pineapple juice and pulp to the saute and cover. Let simmer for about 5 minutes.
Mix it up and Serve!
- In a large saucepan or wok, add cooked rice, pineapple saute, about ¼ of your pineapple cubes, mushroom base, soy sauce, black pepper, and seasoned salt.
- Cook uncovered over medium heat for approximately 7 minutes. This will allow for the rice to absorb the flavors and for some of the excess liquid to cook off. Just be sure not to overcook to where the rice gets mushy.
- Fill the pineapple bowls half and half with remaining pineapple cubes and fried rice.
- Sprinkle red pepper flakes and drizzle chili oil over top of the whole bowl.
- Garnish with sliced fresh orange bell pepper and fresh parsley and dig in!