Best Coconut Fried Pineapple Recipes

COCONUT CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
• Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
• Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

COCONUT CHICKEN WITH PINEAPPLE FRIED RICE

Steps:

• 1. Preheat oven to 325 degrees. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
• 2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third dish.
• 3. Dredge the chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut/breadcrumb mixture, pressing gently to adhere.
• 4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medum heat 1-2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325 degrees for 15-20 minutes or until chicken is done. sprinkle with salt and black pepper to taste. Serve with fried rice.
• 5. To make the fried rice - melt 3 tbsp. butter in a large nonstick skillet over medium-high heat. Add 1 cup diced fresh pineapple, 3/4 cup onion and 1 tsp. Asian chili-garlic sauce, and saute 6-8 minutes or until onions are lightly caramelized. Add 3 cups cooked, cooled basmati rice, 1/2 cup red bell pepper, 3 tbsp. chopped cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add salt to taste.

OVEN FRIED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• see above

COCONUT FRIED PINEAPPLE

Steps:

• Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.

COCONUT CHICKEN WITH PINEAPPLE FRIED QUINOA RECIPE - (4.6/5)

Steps:

• Preheat oven to 325 degrees. In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs. Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture. Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done. Meanwhile, make quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add prepared quinoa, red pepper, 1/4 cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa. To serve, slice the chicken and serve on top of the quinoa.