The Best Six Bucks I Ever Spent… and Pineapple Fried Rice

A few months ago, I went to the Baking and Sweets show and spotted this odd-looking contraption:

A pineapple slicer/corer.  For six bucks. Would it work?  For six bucks, I was willing to give it a try.

It worked.  Awesomely.  Like, life-changely good.  No longer would I be subjected to choosing between over-priced, pre-sliced pineapple or canned, tasteless pineapple.  For now on, it was fresh or nothin’.

This is what my pineapple looks like, post-coring.

The possibilities were endless: pineapple smoothies, grilled pineapple, pineapple and sausage kababs, and my fave…

Pineapple Fried Rice

Ingredients

1 cup fresh pineapple (if coring your own, save the shell)

1/2 cup fresh pineapple juice.

1 cup firm tofu, diced (you can also use chicken)

1 small onion, diced

1 cup mixed veggies (I used carrots and green beans)

1 egg

4 cups cold cooked white rice (leftovers are great for this)

2 tbsp. coconut oil (you can use vegetable or grape seed oil, but I like the slight coconut flavor)

2-3 tbsp. low-sodium soy sauce (or to taste)

1/4 cup chopped green onion

Directions

1. Heat a large pan or walk to medium-high.  Add in 1/3 of the oil.  When it’s heated-up, add in the pineapple and onions in a single-layer.  After a couple minutes, stir it up until it all starts to caramelize.  Then remove from the pan and set aside.

2. Add in the tofu and repeat what you did for the pineapple. And like the pineapple, remove and set aside.

3. Add in the next 1/3 of the oil. Scramble the egg.  And, you guessed it, remove and set aside.

4. Add in the last of the oil and the veggies.  Turn the heat up a bit and stir the veggies for a couple minutes.  Add the pineapple, tofu, and egg back in…along with the rice, soy sauce and pineapple juice. Taste and adjust seasonings.

5. If you saved your pineapple shell, pile the rice into it & top with the green onion.  If not, use a bowl.

Now, does this scream super-summertime supper or what?