Pineapple Fried Rice

This pineapple friend rice recipe from Carlsbad Cravings was absolutely delicious!! My only complaint was that I didn't double the recipe because everyone in my house was crying for second helpings - it was that yummy!!!! I made mine vegetarian, but she recommends using shrimp or chicken.

I really really love the blog Carlsbad Cravings and I go there often for recipes.  Everything I have ever tried has been delicious.  Please click HERE for her very detailed, in depth descriptions and photos explaining how to make this rice taste like you ordered it from your favorite Thai restaurant! It is definitely worth the read!!!!

Here is Carlsbad Cravings' recipe word for word:

• 1 tablespoon unsalted butter
• 2 tablespoons vegetable or canola oil
• 1 ripe pineapple chopped
• 1 tablespoon sesame oil
• 12 oz. medium shrimp peeled and deveined, with tails
• 4-6 garlic cloves minced
• 1 onion finely chopped
• 1 tablespoon curry powder or more to taste
• 1/2 teaspoon ginger powder (or 1 ½ teaspoons fresh)
• 4 cups cooked CHILLED long grain rice like jasmine or basmati rice
• 1 cup raisins or craisins
• 1/2 cup unsalted roasted cashews
• 2 Roma tomatoes seeded, chopped
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon sugar
• 1/4-1/2 teaspoon pepper
• salt to taste I use 1/4 teaspoon
• 3 stalks green onions thinly sliced

Directions:

1. Melt butter with 1 tablespoon canola/vegetable oil in a large wok, cast iron skillet or non-stick frying pan over medium heat. Increase to medium high and add pineapple. Cook, stirring constantly, for 3 to 5 minutes or until the edges of the pineapple are caramelized. Remove to a plate using a slotted spoon.
2. Add 1 tablespoon canola/vegetable oil and 1 tablespoon sesame oil to any juices/oil left in the pan. Add the shrimp in a single layer and cook over medium-high heat for approximately 3 minutes per side, or until fully cooked. Transfer shrimp to the pineapple plate using a slotted spoon and set aside (leave oils/juices in pan). You can chop the tails once cool enough to handle if desired.
3. Add onions to remaining oil and cook 3 minutes over medium-high heat. Add the curry powder, ginger powder and garlic and cook 30 seconds, stirring constantly.
4. Add rice to the pan, give it a good stir then pat the rice grains down with a spatula. Let rice cook for about 30 seconds, then fold the rice over. Repeat patting the rice down and folding over a few times until the rice grains have separated and the rice is fully coated with the curry powder.
5. Add the raisins/craisins, cashews, tomatoes, pineapple and shrimp to the pan (reserving some shrimp for garnish if desired) along with fish sauce, oyster sauce, sugar, salt and pepper and stir to combine. Taste and adjust the seasoning with salt, pepper etc. if needed.
6. Transfer to hollowed out pineapples or serving plate and garnish with green onions and any remaining shrimp. Serve with soy sauce and additional sesame oil if desired.