Good to see my old pal Friday again! I love Friday. I don’t really know why. It doesn’t necessarily mean my week/job is over, hello baby and bloggity, bloggity, blog. However, I still love it because I know that someone has a couple days off. I mean hey, do I really need a reason to have some excitement in my life!
How many of you have ever been to a Thai restaurant and got the pineapple fried rice? How many of you got it “To Go” and ate the whole thing by yourself? Me? No I have only done that twice, I mean never. The point is, it’s so ridiculously delicious and really fun to eat because you get to scoop all the grub right out of this massive pineapple. Oh man, now I’m salivating!
I decided to run with that idea but to make a twist with it by turning it into Chinese fried rice and making a second twist by turning the rice into quinoa. Are you dizzy yet? So we went from Thai to Chinese and then from rice to quinoa. Oh well, if you don’t get it then just follow the directions and you will be fine!
This version is healthier than Chinese fried rice and Thai pineapple fried rice. There are a lot of unknown oils, sugars and greasy meats in the restaurant dishes. Plus, the white rice has no real nutritional benefit to us. Whereas quinoa does, plus it is packed with protein and is gluten free! Can’t beat that!
Have a beautiful weekend!
- 1 cup dry tricolor quinoa, cooked according to package (usually it is 1 cup quinoa to 2 cups of liquid, I used chicken broth for the liquid instead of water)
- 2 cups chicken broth, to cook the quinoa
- 12 ounces of turkey kielbasa cut into 1/4 inch pieces, cooked
- 1 whole pineapple, cut a section out (take your knife and put it next to the stem and cut down
- 1 cup pineapple, cut into 1/4 inch pieces (scoop the pineapple out of the pineapple boat and use that to cut the pineapple for the 1 cup)
- 1/4 cup coconut oil
- 1 cup diced carrots, cut into 1/4 inch pieces
- 1 cup diced onions, cut into 1/4 inch pieces
- 2 cloves of garlic, minced
- 2 eggs, whisked
- 6 tablespoons coconut aminos
- 2-4 Thai Bird’s Eye Chili, smashed (depending on how spicy you like it)
- 1/2 tablespoon fish sauce
- 2 tablespoons pineapple juice, from the drained pineapple
- 3 scallions, thinly chopped
- Salt and pepper to taste
- 1/4 cup chopped cashews
- Take your pineapple and a knife and set the knife on the top right next to one side of the stem and slice down all the way
- Scoop out the pineapple (so the boat is hollow) from the pineapple boat and cut up 1 cup of pineapple and set aside
- Take a large bowl and set the pineapple boat in it upside down so any excess juice can drain out
- In a large pot cook 1/4 cup coconut oil, 1 cup onions, 1 cup carrots and the minced garlic
- Cook on medium heat for about 4 minutes until the onions have become translucent
- Push the veggies in the corner and add the whisked eggs
- Let them set in the pot until almost scrambled and then mix the eggs in with the vegetables
- Add in the quinoa, meat and pineapple and gently stir
- Turn the heat off
- In a small bowl add the Bird’s Eye Chili, fish sauce, coconut sugar and pineapple juice and mix well
- Pour the sauce over the fried quinoa
- Add in the scallions and gently mix
- Scoop into the pineapple boat
- Top with cashews and serve!