Try this Thai Pineapple Rice recipe, or contribute your own.
Suggest a better descriptionCut chicken into bite size pieces. Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert. Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two. Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine. While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple.
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Serving Size: 1 Serving (1288g) | ||
Recipe Makes: 2 | ||
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Calories: 1084 | ||
Calories from Fat: 80 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 86.6mg | 27 % | |
Sodium 380.8mg | 13 % | |
Potassium 924.6mg | 24 % | |
Total Carbohydrate 212g | 62 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 198.2g | ||
Protein 39.7g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1084
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