We spent 2 amazing weeks in Hawaii a few years ago visiting the Kauai and the North shore of Oahu. It is so wonderful to come back to beautiful Kauai, my favorite Hawaiian Island. This laid back, peaceful piece of paradise has a little something for everyone. The rough, rugged beauty of the Nā Pali coast, it's sometimes inhospitable waves crashing against the rocks and caves, sometimes revealing wonderful beaches. The Waimea canyons (aka mini Grand Canyon) with its beautiful shades red and green, waterfalls, rivers and streams still cutting and carving the rocks. The Kilauea Lighthouse and Wildlife Refuge providing a beacon to boats out at sea and serving as the gateway to the beautiful North shore. The breathtaking beaches of the Kauai North shore - Anini, Lumahi, Hideaway and Ke'e to name a few of my favorites with the backdrop of the green green hills. The cascading waterfalls of Wailua with its lush fern grotto and tropical paradise gardens. And of course one of my greatest passions, the wonderful fresh delicious produce crafted into the most delicious recipes. I will be sharing several of these recipes. Join me in September as I take a culinary journey to the beautiful Islands of Hawaii for my Island Inspiration series. Today I am sharing my recipe for Pineapple Fried Rice. Enjoy!
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Ingredients (serves 4)
1 cup brown rice
3 ½ cups water
2 medium pineapples
2 tablespoons olive oil
2 cloves garlic, minced
2 bay leaves
1 teaspoon fresh or dried herbs (thyme, rosemary, sage)
1 vegetable bouillon/stock cube
¼ teaspoon allspice, ground
Freshly ground black pepper to taste
½ onion (½ cup), diced
½ green bell pepper (½ cup), diced
½ red bell pepper (½ cup), diced
½ yellow bell pepper (½ cup), diced
2 carrots, peeled, washed and diced
Salt to taste
Rinse the rice with cold water for about 30 seconds.
Place the rice and water in a medium saucepan and cook over high heat partially covered for about 20 minutes or until all the water has evaporated, then set aside.
While the rice is cooking, without cutting off the stalk of the pineapple, slice each pineapple in half from the stalk to the bottom of the pineapple. Carefully remove the flesh from inside the pineapple with a knife; try to avoid breaking the skin.
Dice the flesh of the pineapple; you will use 1 cup of chopped pineapple for this recipe (you can use the rest in a fruit salad or smoothie).
Place a medium saucepan over medium heat and fry the garlic for about 1 minute.
Add the pineapple, bay leaves, fresh or dried herbs, vegetable bouillon/stock cube, allspice and black pepper and cook for 5 minutes.
Add the boiled rice and cook covered over medium heat for about 3 minutes.
Add the onions, green onions, bell peppers, carrots and salt, then cook for 1 more minute.
Divide the rice between the 4 halves of pineapple and cover with foil paper then bake in an oven for 30 minutes at 400°F/200°C.
Note: Using lefts over boiled rice will reduce cooking time by 20 minutes