Sticky Pineapple Rice
- Simple
- 0:25 m
- 21 ingredients
Leftover rice fans where you at? If you've got some leftover rice in the back of your fridge then check out this recipe. Packed with pineapple coated in a sticky gochujang glaze and tofu for that protein hit our sticky pineapple rice is the perfect weeknight dinner.
Serves: 4
Ingredients
For the Sticky Pineapple
- 250g pineapple
- 1 tbsp vegetable oil
- 2 tbsp gochujang paste
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp brown rice vinegar
For the Rice
- 2 tbsp vegetable oil
- 200 smoked tofu
- 2 cloves of garlic
- 3cm ginger
- 1 red chilli
- 1 red pepper
- 500g cooked rice
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
To Finish
- 1 lime
- 2 spring onions
- 15g coriander
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
Before you start
Frying pan or wok
Step 1
Prep the veg
- Dice the pineapple into small chunks
- Dice the tofu
- Peel and mince the ginger and garlic
- Finely slice the chilli
- Finely slice the red pepper
- Finely slice the spring onion
- Pick the coriander leaves
- Slice the lime into wedges
Ingredients
- 250g pineapple
- 200 smoked tofu
- 2 cloves of garlic
- 3cm ginger
- 1 red chilli
- 1 red pepper
- 1 lime
- 2 spring onions
- 15g coriander
Step 2
Make the sticky pineapple
- Place the pineapple pieces in a large bowl
- Add the gochujang, maple syrup, soy sauce and brown rice vinegar
- Toss to coat
- Heat a frying pan over a medium heat with 1 tbsp of vegetable oil
- Transfer the pineapple pieces to the pan and fry until lightly charred on each side
- Pour any remaining sauce into the pan tossing to coat the pineapple until the sauce thickens and the pineapple is sticky and caramelised
- Transfer to a plate and wipe out the pan
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp gochujang paste
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp brown rice vinegar
Step 3
Cook the rice
- Return the same pan to a medium heat and add the vegetable oil
- Add the tofu cubes cooking for 5 minutes until lightly caramelized on each side
- Add the chilli, ginger and garlic and fry for 1 minute
- Stir through the red pepper and edamame beans cooking for a few minutes to soften the pepper | Add the rice to the pan with the oyster sauce, soy sauce and sesame oil, mixing to combine
- Squeeze over half the lime and taste to season, adding a little more soy sauce if needed
Ingredients
- 2 tbsp vegetable oil
- 500g cooked rice
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Step 4
Assemble and serve
- Stir through the spring onion, coriander leaves and sesame seeds
- Top with the sticky pineapple to serve with lime wedges
Ingredients
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds