Coconut & Pineapple Fried Rice | Caribbean Fete

Full of flavor and lovely to look at, this delicious Coconut & Pineapple Fried Rice will add a touch of style to your Caribbean-inspired dinner table! Served in a pineapple, it’s sure to impress your friends and family.

[This is the second installment in a series of recipes for hosting you own Caribbean Fete at home. Each recipe can be enjoyed on their own, or as part of larger menu. For more on this theme, take a look at this previous post for a large-batch Rendezvous Rum Punch.]

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With a cocktail now in hand, it’s time to move to the next recipe in our Caribbean Fete menu: Coconut & Pineapple Fried Rice.

In the same creative spirit of innovation one finds in the cuisine of the region, this recipe combines elements from more traditional Caribbean rice dishes with my absolute favorite take-out food, Thai-style pineapple fried rice. There are few things I love more than the combination of crunchy rice, sweet pineapple, and chewy cashews found in this popular dish. Cooking the jasmine rice in coconut milk infuses it with sweet flavor, making the final result taste extra special.

Coconut & Pineapple Fried Rice will be a lovely addition to your Caribbean Fete as a side dish, or you can add chicken, shrimp, or tofu and make it a main event. When served in a pineapple boat, it will certainly become the centerpiece of your table.

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How to Make a Pineapple Boat

If there is one thing I learned early on when cooking for friends and family, it’s that if you want to impress, use a pineapple boat in your table setting. It works every time. Also, it’s biodegradable and can be thrown out when you’re done. Less dishes to wash is always a bonus.

Don’t tell your guests, but it’s actually really easy to do. I’d managed to make these before I’d really found a passion for cooking and in the most poorly equipped circumstances, so in a real home kitchen you’ll have no trouble at all. You can make this happen, I promise.

For tools, you will need a large cutting board that won’t slide, a chef’s knife to easily cut through the thick skin of the fruit, a large spoon, and possibly a paring knife. The paring knife is optional, and could be used to slice up the inside fruit before scooping it out with the spoon, or you can just use your chef’s knife if you are deft enough with it to make small incisions. Use your best judgement.

The basic instruction is to cut the pineapple in half and scoop out the inside fruit, leaving at least half an inch of pineapple “rim” to form the bowl. Unless you are showing before and after photos like I am, the inside won’t be seen, so it doesn’t have to pretty. Simple, right?

From there, there are two ways to cut the pineapple to make the bowl. In the first way, you create two pineapple boats: cut the largest pineapple you can find directly in half, including the leaves. Now you have two shallow boats you can fill with pineapple rice.

In the second way, as depicted here and in this tutorial, you cut off only the side of the pineapple lengthwise, leaving two-thirds and all the leaves intact on one side. This way gives you a much bigger bowl to fill, and in my opinion looks a little nicer. I’ve made pineapple boats both ways, and it just depends on what you prefer and how many pineapple boats you want on your table.

More than likely, you will not be able to fit all of your finished Coconut & Pineapple Fried Rice into one (or even two) boats. Feel free to keep the extra warm in the kitchen until needed, or serve it in a regular bowl on the table. Mound the rice high and admire your handiwork!

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Scotch Bonnet Hot Peppers

I can’t talk about Caribbean cooking without talking about one it’s key ingredients, the native Scotch Bonnet pepper. It’s named after its distinctive shape, resembling a traditional Scottish tam o’shanter hat. While still quite spicy, this pepper is sweeter than similar hot peppers, and therefore gives Caribbean dishes a unique flavor. If you can find it, definitely use it in this recipe. Unfortunately, these can often be hard to find in the United States. The similarly shaped habanero pepper isn’t exactly the same, but you can use it as a substitute – as I do – should you need to.

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I can’t wait to hear what you (and your guests) think about this recipe for Coconut & Pineapple Fried Rice! I know it’s one of my favorites. More dishes to include in your own Caribbean Fete are on their way, and I hope they inspire you to bring a little island flavor into your life this summer.