Easiest Way to Make Award-winning Pineapple Thai Rice with Jumbo Shrimp and Chicken
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Speedy Pineapple Thai Rice with Jumbo Shrimp and Chicken. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pineapple Thai Rice with Jumbo Shrimp and Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pineapple Thai Rice with Jumbo Shrimp and Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pineapple Thai Rice with Jumbo Shrimp and Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pineapple Thai Rice with Jumbo Shrimp and Chicken estimated approx 45 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Pineapple Thai Rice with Jumbo Shrimp and Chicken using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Pineapple Thai Rice with Jumbo Shrimp and Chicken:
- 2 tbsp cooking oil
- 30 grams butter
- 3 shallots (minced)
- 3 garlic cloves minced
- 100 grams boneless chicken breast cut in bite size pieces (marinated)
- 6 Jumbo Shrimp or prawns (peeled)
- 350 grams cooked basmati or jasmine rice
- 1 whole pineapple (100 grams aprox of its flesh)
- 2 tbsp roasted cashew nuts
- 2 tbsp dried raisins (I prefer golden)
- 1 cilantro for garnish
- Marinate sauce for chicken
- 1 tsp turmeric powder
- 1 tbsp pineapple juice
- 1 tbsp fish sauce
- 1 tbsp chicken seasoning powder
Steps to make Pineapple Thai Rice with Jumbo Shrimp and Chicken
- Marinate cut chicken with sauce and leave standing 30 minutes
- Slice pineapple in half and carve flesh out, aprox 100 grams of the flesh (or about half of its total is used in the rice, the rest can be put away)
- Hear oil and butter in wok, stir fry shallot and garlic for about 30 seconds, then add chicken (save marinate) cook until well done, then add prawns and cook until pink.
- Add the precooked rice and rest of marinade until sticky, mixing chicken and shrimp as well as shallots into the mix.
- Add pineapple, roasted cashew nuts, raisins and stir (2-3 minutes). Serve into each half of sliced pineapple and garnish with cilantro.
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