PINEAPPLE TEA RECIPES

Name: Rum and Pineapple Juice
Yield: 1 drink
Ingredients: 2 to 3 ounces dark rum; 4 ounces chilled pineapple juice; Splash of soda water; Nutmeg; Pineapple chunk, for garnish

RUM AND PINEAPPLE JUICE RECIPE - NYT COOKING

Rum and Pineapple Juice Recipe - NYT Cooking image

This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 5

Ingredients

2 to 3 ounces dark rum
4 ounces chilled pineapple juice
Splash of soda water
Nutmeg
Pineapple chunk, for garnish

Steps:

Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.

PINEAPPLE FRIED RICE RECIPE | FOOD NETWORK

Pineapple Fried Rice Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 ripe pineapple, for serving rice (optional)
4 cups cooked longgrain rice, such as jasmine, chilled
3 tablespoons vegetable oil
1 small onion, finely diced
5 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 cup blanched, sliced Chinese long beans
1/2 cup seeded, diced tomatoes
1 cup finely chopped fresh pineapple
3 tablespoons Thai fish sauce
1 teaspoon sugar
3 green onions, thinly sliced diagonally

Steps:

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
Crumble the cold rice between your fingers to separate the grains, and set aside.
Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

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