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Pineapple Coconut Fried Rice

Yields: 4 servings

Ingredients:

  • 4 Tbsp. canola oil
  • 1 tsp. fresh minced garlic
  • 1 tsp. fresh minced ginger
  • 1/3 cup diced onions
  • 1 cup diced pineapple
  • 1/2 cup diced green bell pepper
  • 2 cups Caribbean Coconut Rice*
  • 1 x egg
  • 1 Tbsp. teriyaki or soy sauce
  • 2 cups cooked, diced Bajan Hot Pepper Grilled Chicken*
  • 1/2 cup toasted, chopped macadamia nuts
  • 2 x scallions, thinly sliced

Notes:

*Click here for the Caribbean Coconut Rice and Bajan Hot Pepper Grilled Chicken recipes. It’s best to use leftover, cold rice for this dish. You can use any type of seasoned, cooked chicken, pork, shrimp or tofu as the protein—anything with one of our Caribbean-inspired spice blends would be delicious. Cashews can be use in place of macadamia nuts, or nuts can be left out altogether.

Directions:

Heat 1 Tbsp. of the oil in a large wok or saute pan over medium heat. Add onions, garlic and ginger, and saute until onions are translucent, about 5 min. Add pineapple and green bell pepper and cook for about 2 min. Transfer pineapple and vegetables to a side plate or bowl. Add 2 Tbsp. more oil to saute pan over medium-high heat. When oil is hot, add rice and cook for 1 to 2 min. Add more oil if rice starts to stick to pan. Crack egg into pan and stir into rice as it cooks. Add teriyaki or soy sauce, then add pineapple-vegetable mixture and cooked chicken pieces to pan. Stir to combine and cook until everything is heated through, about 2 to 3 min. Remove from heat and stir in nuts and scallions.

Serving Suggestions:

Serve warm with a side of our Bajan Hot Pepper Sauce.

 

Yields:

4 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pineapple Coconut Fried Rice

“You guys are awesome. Appreciate the huge variety of salt free products and the mulling spices work great for making sangria!”

-Sergio N. from Sacramento, CA

Pineapple Coconut Fried Rice


Yields: 4 servings

Ingredients:

  • 4 Tbsp. canola oil
  • 1 tsp. fresh minced garlic
  • 1 tsp. fresh minced ginger
  • 1/3 cup diced onions
  • 1 cup diced pineapple
  • 1/2 cup diced green bell pepper
  • 2 cups Caribbean Coconut Rice*
  • 1 x egg
  • 1 Tbsp. teriyaki or soy sauce
  • 2 cups cooked, diced Bajan Hot Pepper Grilled Chicken*
  • 1/2 cup toasted, chopped macadamia nuts
  • 2 x scallions, thinly sliced

Notes:

*Click here for the Caribbean Coconut Rice and Bajan Hot Pepper Grilled Chicken recipes. It’s best to use leftover, cold rice for this dish. You can use any type of seasoned, cooked chicken, pork, shrimp or tofu as the protein—anything with one of our Caribbean-inspired spice blends would be delicious. Cashews can be use in place of macadamia nuts, or nuts can be left out altogether.

Directions:

Heat 1 Tbsp. of the oil in a large wok or saute pan over medium heat. Add onions, garlic and ginger, and saute until onions are translucent, about 5 min. Add pineapple and green bell pepper and cook for about 2 min. Transfer pineapple and vegetables to a side plate or bowl. Add 2 Tbsp. more oil to saute pan over medium-high heat. When oil is hot, add rice and cook for 1 to 2 min. Add more oil if rice starts to stick to pan. Crack egg into pan and stir into rice as it cooks. Add teriyaki or soy sauce, then add pineapple-vegetable mixture and cooked chicken pieces to pan. Stir to combine and cook until everything is heated through, about 2 to 3 min. Remove from heat and stir in nuts and scallions.

Serving Suggestions:

Serve warm with a side of our Bajan Hot Pepper Sauce.

 

Yields:

4 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.