Caramelly Pineapple, Crunchy Broccoli
It's going to be 82 degrees here, today. This is what I was afraid of.
Now don't get me wrong; I am all about 82 degrees. But in North Carolina, when it's 82 degrees in March, it will be 94 degrees in May. By July the grass will be scorched off the lawn and my flowers will be laying flat on the ground next to me while I sprawl out in a kiddie pool full of water that used to feel cold but is now bath water warm (a necessary pit stop on the way back from the mailbox so I don't pass out). I don't even wanna talk about August.
And when venturing onto the porch feels like standing on the surface of the sun, getting motivated to cook (or eat anything besides a cold garden cucumber followed by a party cup full of homemade ice cream) is the task of all tasks. We've had a real warming trend here for the last 4 or 5 days (because hoping for warmth at a Saturday morning soccer game is like hoping to win the lottery) and my kitchen productions have been reflecting the premature early summer. I'm convinced we are skipping over spring.
I love me some pineapple. But not as much as my little guy, Evan, who ate so much he got a tummy ache.
I start this pineapple-broccoli-ricey concoction by browning some bite size seasoned chicken pieces in a little oil. When the chicken is cooked through, I remove it from the pan and throw in some diced onions to soften. While I have this going on I start a pot of water to cook my jasmine rice. When the rice has been added, and is almost done, I load my fresh broccoli on top and cover to slightly steam it. I like my broccoli to keep some CRUNCH.
To my skillet where the onions are soft, I stir in some mushrooms- button, baby bella, shitake- I use whatever the grocery store was eager to be rid of for 99 cents. Then I get out a big 'ol bowl. In the big bowl I dump the cooked jasmine rice and the nicely steamed broccoli, the cooked chicken pieces, and the oniony mushroom stuff. While my skillet is still hot I toss in the pineapple cuts, just to heat them a bit and give the edges a little of that nice caramelly color. Then they go in the big 'ol bowl, too.
Stir it up, and you're DONE. The jasmine rice & pineapple is sweet, the broccoli has my requisite crunch, and the mushrooms are meaty. Leave out the chicken and you have a super fresh fast vegetarian dish. If I leave out the chicken I have a very hard-working hungry man on my hands, so for the sake of avoiding a late night refrigerator raid I try not to do that much.
Pineapple Broccoli Jasmine rice
Ingredients
- 3 tablespoons oil
- 2 boneless, skinless chicken breasts, seasoned with salt and pepper and cut into bite sized chunks (the chicken is optional)
- 1 whole pineapple cut into 1-2 inch pieces
- 2 bunches fresh broccoli florets (about 3 cups), cut into small pieces
- 1 medium onion, diced
- 1 ½ cups chopped mushrooms
- 1 to 1 ½ cups uncooked jasmine rice
Instructions
- Heat the oil in a large skillet.
- If using the chicken, add it to the hot oil and brown (make sure it's cooked all the way through- I cut my pieces very small for faster cooking). If you are not using the chicken skip to step 3. Remove the chicken and set it aside.
- Follow the package instructions for cooking the jasmine rice.
- Add the onions to the still hot skillet and continue cooking until soft.
- Watch the rice and when it's close to being done, throw the broccoli on top and re-cover it to steam.
- Add the mushrooms to the skillet with the onions and cook until they're tender (the onions will stick to them... yum!).
- Get out a big serving bowl and dump in the rice and broccoli when it's done. Add in the chicken and then the onions and mushrooms.
- Add your pineapple pieces to the hot skillet and cook for a couple of minutes until it's warm and has a little caramel color. Add to the bowl and stir. Fresh, delicious spring & summer goodness.
- If you wanna get fancy serve this in the pineapple that's been hollowed out.
Be aware that this makes A LOT. We have leftovers for days, which is fine by me cause it makes an awesome lunch.
I'm pretending I didn't read the 94 degrees in May thing (that scares me). You're right...where's spring? Ok, back to your recipe, which looks delicious. I'd be really happy to eat this today. What do you think about tossing in some green peas? Actually, it's perfect as is! 🙂
I am down with the green peas. That's actually a perfectly fabulous idea! And girlie we are lookin at 83 again today. I think I need some short shorts enchiladas. Please.
I'd like to encourage you to wear your short shorts...I'll be the one in the flowy skirt working my taco stand!
Oh wow! This looks so healthy and delicious! I love it when pineapples get cooked into savoury meals! Reminds me of the delicious Thai Pineapple Fried Rice!!
Thanks! Mmmmmm Thai pineaple fried rice... that makes me wish I could order up some take out!
Can I eat dinner at your house every night? lol That looks amazingly yummy!!!
Awww thank you! I'll say yes, but you might have to fight Tiffany for it; she is stalking my leftovers on the regular 🙂
lol that General Tso's chicken looks awesome...I'm going to have to incorporate that into my life haha
You should definitely make a caloric allowance for General Tso. 🙂
That's my Babci's favorite when we go to chinese...so many ingredients though haha do they sell the sauce? lol I'll make the ghetto version of it...I'll just cook some chicken and put a little toothpick flag on it that says General Tso's lol
This sounds awesome. I love pineapple in rice.
Thanks! Meeeee too. Actually I just love pineapple. In everything!
Yummmm! Rice tastes amazing with everything.
Agreed!
This dish looks so delicious - decadent yet healthy 😀
Definite bookmark for dinner!
Cheers
Choc Chip Uru
Ok. I have to admit, this sounds awesome in a wierd sort of, SERIOUSLY??, kind of way! Am not being very articulate am I? But I am willing to give it a go. I think the kids will love this...
Do you think a wee drizzle of some salty soy sauce would be good, in my own heaped bowl, of course?!
soy sauce would definitely be a big winner. Mmmmmm... yum. My kids gobble this up.
Wow! Can't wait to try this! And yes, we will be scorching come July--but I'm enjoying it now!
I know! I've been shoeless in my yard everyday this week. Right now it's WONDERFUL. Oooooh you know what you should do? Make this with some of that gorgeous NC shrimp you wrote about.
Oh my gosh! I want this now! You know I always have pineapple. Mushrooms not so much, but this looks too good!
Omit the mushrooms! The pineapple is key here cause I don't season this dish at all; I just let it get all smothered in pineapple juice. And it's good hot OR cold.
I am so coming over for lunch if there is any left.....lol....that looks awesome!!!!
I'm so sorry, Tiff; it's all gone. But I'm gonna need to order some avon pretty quick, so when you retrieve my order and $$ I am sure that some crazy kitchen creation will be lurking about (because every time you show up at my house I am barefoot in the kitchen with batter in my hair lol)