Delicious Chicken, Shrimp, and Pineapple Fried Rice Recipe

Ingredients

• 0.5 pound boneless skinless chicken breasts, cubed
• 1 tablespoon dark soy sauce
• 1 teaspoon soft brown sugar
• salt and freshly ground black pepper to taste
• 1 tablespoon Shaoxing rice wine
• 2 teaspoons cornstarch, divided
• 10 uncooked shrimp, peeled and deveined
• 2 teaspoons sesame oil, divided
• 1 fresh pineapple
• 2 cloves garlic, finely chopped
• 1 carrot, peeled and chopped
• 1 medium yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cups cooked rice
• 3 eggs, beaten

Instructions

1. In a bowl, combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon of cornstarch. Mix well and allow to marinate for 15 minutes.
2. Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon of sesame oil. Stir in the remaining 1 teaspoon of cornstarch and set aside for 15 minutes.
3. Cut the pineapple lengthwise, removing 1/4 and keeping the green leaves intact for an appealing presentation. Scoop out the pineapple flesh with a spoon, chop it into small pieces, and set aside. Place the hollow pineapple on a baking tray.
4. Preheat your oven to 350 degrees F (180 degrees C).
5. Heat the remaining 1 teaspoon of sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in the chicken and cook until browned, about 4 to 5 minutes. Add the prawns and cook for 1 to 2 minutes. Add the cooked rice and pineapple, mixing well to combine. Stir in the beaten egg until fully cooked.
6. Spoon the fried rice into the prepared pineapple shell. Bake in the preheated oven until heated through, approximately 10 minutes. Bring the pineapple to the table and serve!

Nutrition

• Calories: 440 kcal
• Fat Content: 12 g
• Fiber Content: 4 g
• Sugar Content: 16 g
• Sodium Content: 424 mg
• Protein Content: 22 g
• Cholesterol Content: 194 mg
• Carbohydrate Content: 61 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g