My husband brought home a case of 6 very delicious pineapples the other day from the fruit and vegetable market, and for $2.00, he could not pass up that deal. Now his thinking was having pineapples over a nice bowl of vanilla ice cream. I on the other hand, had something different in mind. I had been planning on cooking up some fried rice, and these pineapples just sealed the deal.
At this point it would have been nice to add the sliced red chili peppers. They would have given another nice heat element as well as provided more visual appeal with dots of red. However my trek to the vegetable market earlier proved futile as they had none in stock
What to drink? A nice Pinot Noir would have paired well with the spiciness of the pork, however,…
1 ripe pineapple
4 Tbsp oil
3 cloves garlic-chopped
1 medium onion chopped
1-2 teaspoons chopped red chilies or crushed chili flakes
5 oz pork loin, diced
1/2 lb. shrimp
3 cups cooked white rice
2 tablespoons finely chopped fresh Thai basil (if you can find it)
2 tablespoons fish sauce
3 scallions – thinly sliced
2 tablespoons chopped cilantro
Fresh red or green chilies – thinly sliced
A hand full each of bean sprouts and pea pods (generally I cut the very tips off the pods and string them…removing the fine string along each edge.)
Cut the pineapple in half length-wise. Run a knife around the edge of the pineapple and then cut and scoop out the flesh. Cut the pineapple away from the core, cube it, and set aside. Heat 1 tablespoon of oil in a wok or large heavy bottom pan (I didn’t use the wok this time around) over medium high heat. Add the onion, garlic, and chilies to the pan and cook for 1 minute. Add the pork; stir-fry, tossing constantly, for 2 minutes. Add the shrimp to the pan and cook, stirring, for another 3 minutes. Remove all the meat from the pan and set aside. Reheat the pan and stir-fry the pineapple pieces for 3 minutes or until heated through and lightly golden; remove from the pan.
Add the remaining oil to the pan. When the oil is hot, add the rice and stir-fry for 2 minutes, tossing constantly. Return the pork, shrimp and pineapple mixture to the pan and stir thoroughly. Remove the pan from heat.
Add the basil and fish sauce, bean sprouts, pea pods, and toss well. Fill the pineapple shells with the fried rice. Scatter spring onions, cilantro, and chilies over the top and serve immediately.