It’s been a long time since I’ve had fresh pineapple; mainly because it’s such a hassle to cut pineapple. But this time I didn’t have to pluck out those black thingies.
*Not included in the photo, but I like to put a few sprinkles of pork floss over the rice and then eat it.
[100% organic & sustainable farmed shrimp]
- 1½ cups uncooked white rice (jasmine)
- 1 TBS oil
- 4 scallions, finely chopped
- 4 cloves garlic, minced
- 2 fresh chili pepper, finely chopped
- 1 TBS fish sauce
- 3 limes, juiced
- 2 tsp shrimp roe infused soy sauce, or more to taste
- 1¼ lbs shrimp, shelled and deveined
- 1½ cups fresh pineapple, cut into small chunks
- 1 bell pepper, chopped into small square pieces
- ½ cup pine nuts
- Salt & pepper
- Cilantro for garnish
Cook rice but don’t make the rice too moist and sticky. Then allow rice to cool. For the shrimp, take 1 lb and chop them into chunks.
Cut the pineapple in half and hollow out both halves to make two bowls. Slice a piece off the bottom of the pineapple halves to create a flat base. Then cut the pineapple into small chunks and set aside.
In a non-stick pan on high heat, cook shrimp for 2 minutes until almost thoroughly cooked. Season with salt & pepper and the lime juice then set aside.
Heat a wok on high heat, then add oil. Add the scallions, chili, and garlic to the wok. Sauté for 1 minute, then add the rice, bell peppers, and pineapple and stir a few times. Add shrimp roe infused soy sauce and fish sauce, constantly stir, and mix the shrimp and nuts, and cook for another 1-2 minutes.
Place in hollowed out pineapple and garnish with cilantro.