Reynaldo’s Cocina 📍
Honey Sesame Chicken and Shrimp Pineapple Fried Rice
Day old jasmine rice stir fried with chicken, shrimp, pineapple, vegetables, eggs, and honey sesame sauce, then served inside a fresh pineapple bowl.
Ingredients
Fried Rice
- 4 cups day old jasmine rice cold
- 1 lb chicken breast small diced
- 1 lb shrimp peeled and deveined
- 2 cups pineapple chunks fresh
- 4 garlic cloves minced
- 1 tbsp ginger paste
- 3 eggs beaten
- 1/2 cup white onion diced
- 1/2 cup carrots small diced
- 1/2 cup peas
- 4 green onions sliced
- 1 whole pineapple halved and hollowed
- 2 tbsp avocado oil
Sauce
- 1/4 cup low sodium soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp ginger paste
- 1 tbsp brown sugar
- 1 tbsp water
- 1 tbsp cornstarch
- 2 tbsp water for slurry
Garnish
- Sesame seeds
- Green onion
Equipment
- Large wok
- Knife
- Cutting board
- Mixing bowls
- Spatula
- Sheet pan
Method
- Slice the pineapple in half lengthwise.
- Carefully hollow out the center and reserve the pineapple chunks.
- Pat the chicken and shrimp dry.
- Season lightly with salt and black pepper.
- Heat a large wok over medium high heat.
- Add avocado oil.
- Cook the chicken until browned and cooked through.
- Remove and set aside.
- Add the shrimp and cook until just opaque.
- Remove and set aside.
- Add onion, garlic, ginger, carrots, and peas to the wok.
- Cook for 2 to 3 minutes until slightly softened.
- Push the vegetables to one side of the wok.
- Add the beaten eggs and scramble until cooked.
- Add the cold jasmine rice and break apart any clumps.
- Return the chicken and shrimp to the wok.
- Add the pineapple chunks and toss to combine.
- In a small bowl, whisk together soy sauce, honey, hoisin sauce, sesame oil, ginger paste, brown sugar, and water.
- In a separate bowl, combine cornstarch and water to create a slurry.
- Pour the sauce into the wok and stir to combine.
- Add the slurry and toss until the rice becomes glossy and evenly coated.
- Stir in the green onions.
- Spoon the fried rice into the hollowed pineapple halves.
- Garnish with sesame seeds and additional green onions.
- Serve immediately.
Notes
• Day old rice is strongly recommended for the best texture.
• Fresh pineapple provides the best flavor and presentation.
• Cook the chicken and shrimp separately to prevent overcooking.
• Shrimp cook quickly and should be removed as soon as they turn opaque.
• Add pineapple near the end of cooking to maintain its texture.
• The sauce should lightly coat the rice rather than make it soggy.
• High heat helps create restaurant style fried rice texture.
• Hollow the pineapple carefully to preserve the shell for serving.
• This recipe works great for leftovers.
• Extra green onion adds freshness and flavor.
