Cashew Rice Stuffed Pineapple

  • Difficulty: Medium
  • 35 minutes
  • 4 servings

How about a mildly sweet and refreshing main course, which you can also use as a side? Bring some pineapple juice and coconut milk to a boil and mix the rice with cubed pineapple pulp for a special tropical savor. Serve it as a stuffing in the scooped-out halves of one pineapple fruit for a truly exotic touch. Brighten it by serving with lime.

Ingredients Needed for Cashew Rice Stuffed Pineapple

1 pineapple
½ cup pineapple juice
1 cup of coconut milk
7 ounces of rice
4 ounces of coconut flakes
1 teaspoon curry paste
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1 teaspoon salt
4 ounces of cashews
¼ cup fresh parsley
lime for serving

How to Cook Cashew Rice Stuffed Pineapple

  1. Cut the pineapple in half. Scoop out the pulp of the two halves by cutting cubes from the pulp using a knife and a teaspoon. Ours yielded 1 cup of cubed pineapple. Keep the scooped out halves, too.
  2. Add the pineapple juice and coconut milk to a pot, stir, and bring to a boil.
  3. Add the rice, coconut flakes, curry paste, garlic powder, onion powder, salt, and pepper to the pot, stir, then simmer for 15 minutes.
  4. Add the cubed pineapple and cook for 1-2 minutes more.
  5. Remove from heat, add the cashews and fresh parsley, and mix all.
  6. Fill the two scooped out pineapple halves with the cooked rice. Serve with lime.

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