Pineapple Shrimp Fried Black “Forbidden” Rice (In a cute pineapple ring)

-1 pineapple
-1 lb peeled and deveined medium to large shrimp, patted very dry
-1 c cooked Black “Forbidden” Rice
-3 scallions, sliced thinly on the diagonal
-1 small hot pepper (like jalapeno or fresno), cored, stemmed and seeds removed and finely diced
-1 c sugar snap peas, string removed
-1 lime (you’ll need zest and juice)
-2 cloves garlic, minced
-1 small thumb sized piece ginger, peeled & grated
-2 t toasted sesame oil
-salt & pepper
-Neutral oil to saute


Remove top and bottom of pineapple then cut into 4 equal rings (see photos on TaylorKitchen.net) Use a large round cookie cutter or knife to cut out the center flesh of each ring, leaving a perimeter to hold the finished fried rice.  Core and dice the pineapple into bite sized pieces.

Have all your ingredients prepped and ready as this dish is very quick to fix. Heat oil in a medium skillet until it begins to shimmer (meaning it’s quite hot).  Briefly sear the shrimp on each side, adding a bit of salt and pepper.  Cook until just barely done and pink. Remove shrimp to plate to keep warm.

Add a bit more oil, then add snap peas, jalapeno, sesame oil, garlic and ginger.  Add pineapple and cook a couple minutes.  Pineapple will release some of its juices.  Toss in rice and scallions and cook until rice is just heated through.  Add the shrimp back in.  Turn off heat, sprinkle over lime zest and squeeze the lime juice over.  Season with salt and pepper to taste and give everything one last toss.

Place a heaping portion into each pineapple ring and if desired, place one of the leaves from the pineapple’s crown in each portion just to dress it up even further.

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