This is the most delicious rice I’ve ever made. Give it a try. The balance of sweetness, salty, and heat are perfectly balanced.
Ginger Pineapple Rice
Ginger pineapple rice is a unique side dish everyone will enjoy. Try pairing it with grilled or teriyaki chicken and glazed carrots (both sweetened with stevia, for sugar-free).
Prep Time 30 minutes
Cook Time 33 minutes
Resting Time for Rice:: 10 minutes
Total Time 1 hour 13 minutes
Servings 8 as a side
Ingredients
- 5-1/2 cups cooked jasmine rice from 1-1/2 cups rice
- 1 tablespoons + 2 teaspoons high-smoke oil peanut, avocado, etc., divided
- 1-1/2 cups chopped yellow onion
- 1 large red bell pepper small diced
- 3 tablespoons + 1 teaspoon minced or grated ginger
- 5 drops red hot chili oil optional (omit for nightshade-free)
- 1 tablespoon gluten free reduced-sodium tamari sauce San-J or gluten free soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 + 1/8 teaspoons salt
- 1 cup pineapple diced into 1/4-inch pieces Dole Premium Golden Tropical
Instructions
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Cook rice as instructed on package (1-1/2 cups water per cup of rice); set aside.
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Preheat a large, heavy skillet over medium-high heat. Lower the heat and swirl 1 tablespoon oil (I used peanut oil.) Add the onion and bell pepper and sauté until tender and no longer has a strong aroma of onion but sweet-smelling, about 8 minutes..
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In a small container, combine the tamari sauce, sesame oil, drops of chili oil, if using, and salt; set aside.
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Add the cooked rice to the skillet and combine with sautéed vegetables.
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Move the rice to out sides of the skillet and add an additional 2 teaspoons of oil. (I used avocado oil.) Stir the rice into the oil and top with the liquid mixture. Stir and fry over medium heat until thoroughly combined.
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Serve immediately or cover and refrigerate up to three days.