Canneloni with béchamel sauce
2020-08-13 / test@t
Rice with pineapple
This delicious and elegant dish will look simply breathtaking if served in the same pineapple halves, the pulp of which you used in the cooking process.
Ingredients
- 800 g of cooked long-grain rice
- 1 medium, very ripe pineapple
- 300 g cooked (baked or smoked) chicken fillet
- 150 g cooked smoked ham
- half a red bell pepper
- 1 sweet red onion
- 1 clove of garlic
- small bunch of green onions
- 80 g soy sauce
- 40 g unrefined peanut butter
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the pineapple in half lengthwise, keeping the green leaves. Using a small, sharp knife, carefully cut the pulp in the middle and along the edges, leaving a thin crust (be careful not to cut through it!). Remove the pulp and cut into small cubes. cut the chicken and ham into the same cubes.
Step 2
Chop the garlic, chop the onion into thin feathers and fry in the wok in heated peanut butter over high heat, 2 minutes. Finely chop the green onion and red pepper.
Step 3
Place chicken and ham in a wok, stir-fry for 1 minute. Add rice and soy sauce, stir, cook for 1-2 minutes. Add pineapple pulp and cook for 3 minutes. Add green onions and red peppers.
Step 4
Place the empty pineapple halves in a preheated oven to caramelize the sugar in the walls, 10 minutes. Then spread the wok mixture into them and serve immediately.
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