Pineapple Fried Rice Topped with Broccolini and Peanut Sauce
Pineapple is one of the tasty ingredients in this dish complimented with jasmine rice and topped with broccolini, finished with peanut sauce. We will be mixing fall fruits and vegetables together to create tasty rib-sticking dishes!
Pineapple nutritional facts
Pineapples are super-sweet and delicious and loaded with vitamin C. One cup of pineapple chunks has about 80 milligrams of vitamin C! It’s also a good source of potassium, magnesium, folate and fiber.
One cup of pineapple chunks has about 80 calories. This recipe contains 610 calories per serving, 15 grams of fat, 101 grams of carbohydrates and 15 grams of protein. This dish easily serves 3. You will need a large nonstick skillet, one baking sheet to roast the broccolini and a small saucepan to cook the rice.
- 1 cup of jasmine rice
- 6 ounces of broccolini (a small bunch will do)
- 3 scallions
- 3 cloves of garlic
- 1 carrot
- 4 ounces of pineapple
- 1/3 cup of green peas (frozen or canned)
- 4 teaspoons of tamari
- 1 teaspoon of curry powder
- 2 tablespoons of peanut sauce
If you want to make your own peanut sauce you can find the recipe here. I’ve included the links above for convenience only. Let’s get to the fun stuff and put this dish together.
First, in a small saucepan, add the jasmine rice to 1 1/4 cups of water and add a pinch. Bring the rice to a boil. Then, cover and reduce heat to low. Simmer the rice until all the water is absorbed. Approximately 14 to 16 minutes.
Preheat the oven to 425 degrees. Trim the bottom inch off the stems of the broccolini. Chop the scallions into 1 inch pieces and separate the dark green part from the light part. Peel and mince the garlic. Peel and thinly slice the carrot into round pieces. Dice the pineapple into 1/2 inch pieces.
Place the broccolini on the baking sheet and sprinkle with 2 tablespoons of vegetable oil or olive oil and a pinch of salt and pepper. Next, toss to coat evenly and then roast until browned and crisp in spots.
Add 1 tablespoon of vegetable oil to the skillet. Once hot, add the chopped scallion whites, minced garlic and sliced carrot. Cook until the garlic has a nice aroma and the vegetables are slightly soft. Add the cooked rice, chopped scallion greens, diced pineapple, peas, tamari and curry powder.
Next, toss to combine and cook making sure to stir frequently until the fried rice is warmed thoroughly. Season with salt and pepper.
Plate Your Dish
Drizzle half of the peanut sauce over the roasted broccolini on the baking sheet and toss and coat. Divide the pineapple fried rice between large plates. Top each dish with the broccolini and serve with the remaining peanut sauce.
As far as drizzling with the peanut sauce, feel free to be generous with the sauce! The pineapple really brings out the taste of this meal adding a bit of sweetness mixed with spices. I paired this dish with some hard cider from Blake’s Cider Mill here in Michigan called “The Rainbow Seeker”. Good stuff!