Pineapple Pork Fried Rice Recipes
PINEAPPLE PORK FRIED RICE
This One Pot sweet and salty Pineapple Pork Fried Rice is perfect for a meal or side dish.
Provided by Melissa Samartino
Categories Meal
Time 35m
Number Of Ingredients 10
Steps:
- Prep and chop all vegetables and fruit.
- Heat sesame oil over medium heat in large saute pan.
- Add onion, carrots and pork. Cook until pork is almost cooked through.
- Move vegetables and pork to the side and cook and scramble eggs in the same pan.
- Add all remaining ingredients except for the rice. Cover and steam. Cook until broccoli is tender and pork is cooked through.
- Add rice and stir to combine.
- Serve and enjoy!
Nutrition Facts : Calories 425 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1286 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK
The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
Steps:
- Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
- Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
- Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.
PINEAPPLE PORK CHOPS AND RICE
This is a family favorite. I think my Mom found it on the back of either a Dole Pineapple lable or the back of a Minute Rice box. It's fast, easy and very tasty if you like pineapple. The Flavor can vary depending on the sweetness of the pineapple. Mom always made this in her electric skillet, but it works in a regular fry pan.
Provided by Thndrus
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle porkchops with salt and pepper to taste.
- Brown chops well on both sides in butter in a large skillet.
- Add pineapple and juice.
- Reduce heat , cover and simmer for 20min or until tender.
- Stack the chops to one side of skillet.
- Add water and salt.
- Bring to a boil then stir in rice.
- Cover and remove from the heat.
- Let stand 5 minutes.
Nutrition Facts : Calories 205.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 481.8, Carbohydrate 35, Fiber 1.1, Sugar 8.2, Protein 2.8
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
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- In a small bowl, add the pork, 2 tablespoons of the soy sauce and the chili-garlic sauce. Toss to combine.
- Set a large skillet over medium high heat. Add in 1 tablespoon of the olive oil. When hot, add the pork mixture. Cook, stirring occasionally, for about 4 to 5 minutes, until cooked through. Transfer the pork to a medium bowl and set aside.
- Add the remaining ½ tablespoon olive oil to the skillet. Add in the green onions and cook for 1 minute. Next, add in the eggs. Cook, stirring constantly, until scrambled. Transfer the green onion / egg mixture to the bowl with the pork.
- Add the peanut oil, hoisin sauce, pineapple and remaining 1 tablespoon soy sauce to the skillet. Cook for 30 to 45 seconds.
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- Beat together egg and egg whites in a small bowl; set aside. Heat 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
- Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.
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