A combination of pineapples and rice brings about a taste of sweet a savory fried rice. On Valentine’s Day, I visited a local Thai Restaurant which my best friend Danielle had been raving about for months. I finally had a chance to go and was able to experience some traditional Thai food. I noticed a dish on the menu that I had seen time and time again on my timeline on Facebook. After reading the ingredients I just had to give it a try. The dish was so amazing it blew my taste buds away. I had no choice but to go home and remake it the way I would enjoy it.
In my recipe I have omitted the use of eggs since for some odd reason I am unable to eat eggs. Just doesn’t make my tummy very happy. It’s the oddest thing since I can eat desserts or bread’s with eggs cooked in it, but I just cannot have eggs cooked fresh for some reason. It really put a damper on my parade since I used to LOVE to eat sunny side up eggs on top of a bed of garlic fried rice, YUM. Don’t knock it till you try it though! You can always add a few scrambled eggs to your dish if you would like, or try the dish my way *wink* *wink*.
I really hope your family enjoys this dish and that you are able to share it with your friends and family. Let me know below what you thought about it and what vegetables you put in yours.
- 1 Pound of Tiger Shrimp (shelled and deveined)
- 2 tablespoons of Soy Sauce
- 6 Fl Oz's of Pineapple Juice
- ⅓ Cup of Pineapple Juice
- 1 Whole Pineapple
- 1 Medium Yellow Onion
- ⅔ Cup of Green Beans
- Cilantro for Cooking and Garnishment
- (Optional) Garlic Topping
- In a rice cooker place the 6 fl oz's of pineapple juice in with the rice, then put in about ½ cup or so of more water. You will need the water to go to the first line of your pinky finger. Simply place your pinky finger in until you touch the rice, then make sure the water is touching the first line of your pinky finger. Turn on rice cooker and let it cook completely. If you are doing this over your stove top do as the box directs you to, just replace a portion of the required water with 6 fl oz's of pineapple juice.
- While the rice cooks. Cut ⅓ of the pineapple off as shown in the photo, cut around the edges of the pineapple and then into rows in the middle. With a spoon slowly spoon out the edges of the pineapple, put them aside in a bowl. Try to keep those pieces as whole as possible.
- Now scoop out the middle of the pineapple and discard the pit. Pour all the liquid of the pineapple into a measuring cup. You will need at least ⅓ a cup of this juice for the shrimp. Dice up the pineapple bits into prefered eating sizes to go into the rice when you are cooking it.
- In a small mixing bowl mix in the pineapple juice, garlic powder, pepper and soy sauce. Let sit to marinate.
- Cut onion into prefered size and rinse the green beans.
- Once the rice is finished let it sit for about 10-20 minutes.
- Once rice has cooled down in a pan or iron skillet, toss in the onions, pineapple bites you cut up earlier and green beans, Let cook for about 4-6 minutes together.
- Scoop out the marinating shrimp into the cooking pan or skillet. Cook for 2-4 minutes on each side of the shrimp (do not over cook!). Add the marinating juice into the pan and let it come to a simmer, Slowly add in the cooled rice and then toss until the sauce has covered all of the rice.
- Serve inside of your pitted and hollowed pineapple.