Flavorful fried rice recipe using Caribbean staples like rice, chicken, and fresh pineapples. This is not your average rice dish, it’s sweet, spicy, and oh so good.
PREPARATION TIME:
PREP TIME:20 minutes
COOK TIME:1 hour
INGREDIENTS:
- 2 cups short grain brown rice, cooked
- 1 lb boneless chicken thighs, cubed
- 1 1/2 cup fresh cut pineapples, cubed fruit of approx. one medium pineapple
- 2 eggs
- 1 medium red bell pepper, chopped
- 1 medium sweet onion, chopped
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp tbsp canola oil
- 1 tbsp sesame oil
- 1 tsp browning
- 1 tbsp adobo seasoning
- 2 tbsp teriyaki sauce
- 1 tbsp low sodium soy sauce
- 1/2 tsp fish sauce
- 1 tsp sriracha
- 1 tsp brown sugar
- 1/2 cup cashews optional
- coarse salt and pepper
INSTRUCTIONS :
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Cook brown rice according to package directions. Set aside and allow to cool for at least 15 minutes.
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To make the chicken: rinse chicken thighs with lemon juice and cut into 1 in cubes. Season with browning and adobo. Allow the chicken to marinate for at least 15 minutes. Heat 1 tbsp canola oil in a medium skillet over medium heat. Once oil heats through, add chicken to skillet and let cook for 8-10 minutes, until no pink spots remain. Remove chicken and juices from pan and set aside.
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Make scrambled eggs: once the chicken is cooked, clean skillet and return to heat. Whisk together two eggs. Cook until lightly scrambled and no liquid remains. Do not overcook the eggs since we will be cooking them again with the rice. Lightly season with salt and pepper and set aside.
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In a large skillet, heat 1 tbsp canola oil and 1 tbsp sesame oil. Add chopped onion, minced garlic, and chopped red bell pepper. Saute for 3 minutes, or until onions become translucent. Add fresh pineapple cubes, teriyaki sauce, soy sauce, and fish sauce. Cook for an additional 5-8 minutes, until pineapples start to become soft. Add brown sugar, rice, cooked chicken breast + juices, and half of the green onions. Stir to combine and cook for an additional 5 minutes, until heated through. Stir in scrambled eggs and sriracha.
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Remove fried rice from stove. Top with remaining green onions and crushed cashews. Scoop into pineapple rinds and serve.
