Pineapple Baked Rice is a flavorful, tropical-inspired dish that combines fragrant rice with the sweet and tangy taste of pineapple, often baked or steamed inside a hollowed pineapple shell for an impressive presentation and enhanced flavor. Variations of this dish exist across Asian cuisines, including Thai, Chinese, and Hawaiian styles.
Ingredients
- 1 cup Thai jasmine rice
- ¾ cup water
- 1 pineapple
- ¼ cup vegetable oil, divided
- 2 eggs, beaten
- 1 link Chinese sausage, thinly sliced
- ¼ cup finely chopped carrot
- ¼ cup finely chopped onion
- ¼ cup green peas
- ¼ cup corn
Instructions
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Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer’s instructions, 15 to 20 minutes.
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Preheat the oven to 300 degrees F (150 degrees C).
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Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple ‘bowls’ on a baking sheet.
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Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
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Increase oven temperature to 350 degrees F (175 degrees C).
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Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
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Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
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Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
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Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
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Bake in the preheated oven until heated through, about 15 minutes.
