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Chicken, Shrimp, and Pineapple Fried Rice
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Garlic-soy stir-fried chicken, shrimp, veggies, and rice baked in a pineapple bowl.
Ingredients:
  • 3 eggs, beaten
  • 0.5 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon dark soy sauce
  • 1 teaspoon soft brown sugar
  • salt and freshly ground black pepper to taste
  • 1 tablespoon Shaoxing rice wine
  • 2 teaspoons cornstarch, divided
  • 10 uncooked shrimp, peeled and deveined
  • 2 teaspoons sesame oil, divided
  • 1 fresh pineapple
  • 2 cloves garlic, finely chopped
  • 1 carrot, peeled and chopped
  • 1 medium yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cups cooked rice
Instructions:
  • In a bowl, mix together chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon of cornstarch. Let it marinate for 15 minutes.
  • In a separate bowl, gently season shrimp with salt, black pepper, and 1 teaspoon sesame oil. Mix in 1 teaspoon cornstarch and let it sit for 15 minutes.
  • Carefully slice off a quarter of the pineapple lengthwise, keeping the green leaves attached for an elegant presentation if desired. Use a spoon to scoop out the pineapple flesh, then chop it into small pieces and set aside. Place the empty pineapple shell on a baking tray.
  • Preheat the oven to 350°F (180°C) for the perfect baking temperature.
  • In a hot wok, sizzle 1 teaspoon of sesame oil. Toss in garlic, carrots, and bell peppers. Sauté for 3 to 4 minutes. Throw in chicken until golden, about 4 to 5 minutes. Toss in prawns and cook for 1 to 2 minutes. Add rice and pineapple, stir well. Pour in beaten egg and stir until cooked.
  • Transfer the fried rice into the pineapple shell and bake in the preheated oven until thoroughly heated, approximately 10 minutes. Serve the pineapple at the table and enjoy a communal meal!

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