Wednesday, January 11, 2017

Quick & Healthier Pineapple Fried Rice

Happy New Year everyone! New year, new resolutions. My new years resolutions is to blog more. Since the arrival of my second baby, I've found myself sometimes a bit swamped with looking after the kids, and running the B&B. The blog was falling further and further down the priority list. I don't want that to happen this year. I hope to blog way more than the last two years. So new year, new promises.

First post of the new year has to be a healthy one. I thought this recipe for pineapple rice would be a tasty choice. I discovered pineapple rice whilst backpacking in Thailand and myself and Alan became absolutely obsessed with it. There was this one place on Koh Samui Island called Eat Sense, that, hands down, has the best pineapple rice I've ever tasted. There is a place here in Killarney called Khao that actually do a nice Pineapple Rice. But my aim with this recipe is to use turkey mince in place of the pork and make this recipe healthier. But not only healthier, faster too, using microwave rice and spice purees. This really is something you can whizz up mid week after a day at the office, and have yummy leftovers for the following days lunch too.


  • 1 pineapple
  • 1 microwave rice pouch
  • 400g turkey mince
  • 1/2 a green pepper, diced
  • 3 spring onions, diced
  • 2 tbsp of chopped coriander
  • 2 tbsp of  raw cashew nuts
  • 1 egg
  • Pinch of salt & pepper
  • 2 diced mushrooms
  • 1 tsp of thai red curry paste
  • 1 tsp of puree garlic
  • 1 tsp of puree ginger
  • 1 tsp of puree lemongrass
  • 1 tsp of chilli paste
  • 1 tbsp soy sauce
  • 1 tbsp of coconut oil

  1. Firstly half the pineapple and scoop out the flesh using a spoon. Chop up the flesh into cube size pieces.
  2. With a wok on a medium heat, add the oil and cook off the turkey mince. 
  3. When the mince is browned off, add the garlic, ginger, chilli, lemongrass, curry paste, salt and pepper and mix through.
  4. Add the mushrooms, pineapple pieces, and green pepper and stir fry.
  5. Break up the rice and add to the wok. Stir fry well to incorporate.
  6. Add the cashew nuts, spring onions, and coriander.
  7. Tilt the wok to one side, with the rice mixture to the other side
  8. Break in the egg and slightly scramble it, before incorporating the egg into the whole rice mixture.
  9. Finish with a dash of soy sauce and spoon the rice into the hollowed out pineapple halves.
  10. The filling would feed 4 servings, add another pineapple (reserving the flesh of the second pineapple for something else) to feed four people.

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