Caribbean pineapple and coconut fried rice

Name: Caribbean pineapple and coconut fried rice recipe
Yield: 4
Ingredients: 1 pineapple with top, halved lengthways; 60ml olive oil; 12 large green prawns, peeled, deveined, tails on; 1 scotch bonnet chilli, halved, seeded, thinly sliced; 4 garlic cloves, finely chopped; 580g jasmine rice; 125g can black beans, drained, rinsed; 15g coconut flakes; 2 tsp finely grated lime zest; 20.00 ml lime juice, plus wedges to serve; 2 long green shallots, thinly sliced

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P93 Caribbean pineapple and coconut fried rice

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by Lucy Nunes

Delicious Team

Dec 30, 2022

For an added touch that'll really impress your guests, try serving this tasty Caribbean dish in the pineapple shell.

1 pineapple with top, halved lengthways
1/4 cup (60ml) extra virgin olive oil
12 large green prawns, peeled, deveined, tails on
1 scotch bonnet chilli, halved, seeded, thinly sliced
4 garlic cloves, finely chopped
4 cups (580g) leftover cooked jasmine rice
125g can black beans, drained, rinsed
1/3 cup (15g) toasted coconut flakes
2 tsp finely grated lime zest
1 tbs lime juice, plus wedges to serve
2 long green shallots, thinly sliced

Method

1.

Using a grapefruit knife, cut pineapple flesh from its shell without cutting through the shell. Reserve pineapple shell. Cut flesh into 2cm chunks, discarding core. Heat 1 tbs oil in a large frypan over high heat. Add prawns and cook for 1-2 minutes each side until golden. Add chilli and garlic. Cook, stirring, for 30 seconds or until garlic is golden. Season. Transfer to a bowl and cover to keep warm.
2.

Heat remaining oil in pan over high heat. Add rice and cook, stirring, for 3-4 minutes until grains separate and start to crisp slightly. Add beans and coconut. Stir-fry for 1 minute until heated through. Return prawn mixture to pan with pineapple, lime zest and lime juice. Stir to combine.
3.

Spoon rice mixture into pineapple shell. Top with shallot. Serve with lime wedges.