I would eat this dinner everyday if I could! There are so many delicious flavors in this meal. Not only is it delicious, it is quite easy to make, but looks so fancy! It is important to wait for the pineapples to fully ripen, or else they will be to firm to eat. They are ripe when they are mostly yellow rather than green.
I made this for Easter dinner this year; since my brother is allergic to mammal meats, I can't roast a leg of lamb, pork, or beef. But I am not complaining, because this dinner was absolutely perfect! This meal will definitely make a re-appearance in the future!
|Cooked chicken with fresh diced pineapple #deliciousness|
|Sauteing the vegetables!|
Let's get to cooking!
Pineapple-Chicken Fried Rice
- 1 lb chicken thighs
- 3 cups jasmine rice
- 1 cup diced carrots
- 4 eggs
- 2 whole pineapples, sliced lengthwise, and some pineapple scooped out and diced (reserve chunks and juice)
- 1/2 cup coconut aminos
- 1 tablespoon raw honey
- 1 tablespoon sriracha
- 1 tablespoon fresh ginger, diced
- 1 onion, medium diced
- 3 garlic cloves, minced
- 1/2 cup pineapple juice
- salt and pepper, to taste
- coconut oil, to coat pan
Whisk together coconut aminos, raw honey, sriracha, ginger, and pineapple juice in a small bowl. Set aside.
Heat coconut oil in a large pan over medium-high heat. Once hot, add onions, garlic, and ginger. Saute for about 2 minutes, and then add in carrots. Cook over medium heat until carrots are softened.
Once the chicken thighs have finished cooking, once cool enough to handle. dice into chunks. Add to pan with carrots, along with fresh pineapple chunks. Crack in eggs on at a time. Once the eggs have finished frying, add in cooked rice. Once all of the vegetables, pineapple chunks, chicken, and eggs are thoroughly combined with the rice, pour in sauce. Let continue frying until sauce is absorbed. Enjoy!!