I am so glad I tried this recipe. Years ago I would never have even looked at it twice...but that was back before I liked pineapple. I was 26 before I tried my first fresh pineapple and discovered that I LOVED it! Since then, I have been able to enjoy it in a few forms, though I still cannot abide pineapple in my jello salads. Yuck.
But since this one was sliced pineapple and it was seared I thought I would end up liking it.
It actually calls for fresh or canned. I think it would be AMAZING with fresh, but I think I will only bother with fresh if I happen to find pineapple on a great sale. The canned slices worked really well. The recipe said that canned would not sear as well as the fresh, so I sprinkled a tiny bit of brown sugar in the pan to help it carmelize a little better.
This was actually a BIG hit with the family. Everyone ate their dinner with NO COMPLAINTS! (That does not happen very often at our dinner table! : ) And three of the four children that were at the table asked for seconds...especially the pineapple. It is definitely a keeper!!
Here's what you'll need...
1/2 pineapple, peeled, cored, and sliced OR 8 oz. can pineapple slices
1 T. vegetable oil
2-3 medium carrots, thinly bias-sliced
4 cloves garlic, minced
2 tsp. grated fresh ginger
2 cups cooked brown rice (I used 1+ cup brown rice and 1+ cup barley)
1 15 oz garbanzo beans, rinsed and drained
1 1/2 cup frozen peas, thawed
3 T. soy sauce
1/3 cup snipped fresh cilantro
1 lime, halved
Heat 2 tsp oil (and a little sprinkled brown sugar if you want) in the pan. Get the pan nice and hot before adding the fruit. It should sizzle when it hits the pan. Brown each side for about 2 minutes. Remove from pan and set aside.
I just cut mine up with the spatula once it was seared.
Pour the other 1 tsp. oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook 30 seconds. (Forgot to take picture.... ; )
Stir in brown rice, garbanzo beans (chickpeas), and peas. Add soy sauce. Cook and stir about 4 minutes until heated through. Stir in cilantro. Return pineapple to pan.
To serve, squeeze lime juice over all. Top with additional cilantro leaves, if desired. (I forgot to buy cilantro, so you won't see any in my pictures!)
This was probably the most delicious fried rice recipe we have ever had. I LOVED the sweetness of the pineapple and I also appreciate that the recipe calls for regular ingredients. And it is FAST. You could cook up the rice early in the day--or just use leftover--and it could
be on the table in 15 minutes flat!