Yes, that’s me and my good friend Siobhan at a fruit stand off of the Road to Hana in Maui. The gentleman working the stand was so genuine and kind – he gave us this fresh coconut (cracked the thing right in front of us with a machete!) to thank us for stopping by. A perfectly refreshing way to unwind on this hot day.
Big Beach, Maui – definitely on my top 3 favorite places I’ve traveled to. The smells and the sounds of this beach make me want to set up camp and call it home.
What can I say? I’m an island girl. With all the plump shrimp and sweet pineapple chunks in this fried rice dish, this recipe is a tip of the hat to the Hawaiian islands and all the joy they bring me. I can’t wait to see you again.
1.25 lbs shrimp, shelled and deveined, (1 lb after peeled), chopped into large chunks
1 1/2 cups fresh pineapple, cut into small chunks
5 large scallions, chopped
3 cloves garlic, minced
1 fresh jalapeno, diced (with most of the seeds if you like heat)
2 teaspoons soy sauce, or more to taste
1 tablespoon fish sauce
cilantro for garnish
Cook brown rice according to package directions and set aside to cool.
Cut a pineapple in half and use a knife to line the edge between the fruit and the rind. Hollow out both halves to make two bowls. Cut the pineapple into small pieces and set aside.
Heat a nonstick wok or large skillet on high heat. When the pan is hot, add the oil and then add the shrimp. Cook a couple minutes, tossing almost continuously, until pink and cooked through. Remove the shrimp from the pan and set aside.
Add the scallions, chili and garlic to the pan. Add a bit more oil if the pan is dry. Saute about a minute, then add the rice, pineapple chunks (and some of the juice) and combine. Add soy sauce and fish sauce, stir and cook for another 30 seconds. Add the shrimp, combine and allow to simmer for a few minutes before serving.
The serve, place the rice mixture into each half of the hollowed out pineapple. Garnish with fresh cilantro and serve.