By Jody Paglia Tanzman, RD,LDN,CLC
In the summertime I love to incorporate fruit into savory dishes. The summer months, when the best tasting fruits are available, are all too short! In this dish, I used fresh pineapple. Its vibrant, sweet and sour taste works well in Asian dishes, and it’s also tremendously good for you, containing high levels of vitamin C and manganese, both of which fight free radicals within the body. Pineapples also contain bromelain, an important enzyme which aids digestion and reduces inflammation.
You can serve this pineapple rice as a side dish or add in a high quality protein so it can also stand alone as the main dish. I used red rice for its flavor, color and texture, but brown or black rice would also be a good choice. The rice must be cooked and refrigerated a day or two in advance so that it will sauté to a crunchy texture. Though classic Thai dishes use fish sauce for authentic flavor, I do provide a vegetarian alternate for those who are excluding fish from their diets. The flavor will not be exactly the same, but it will still be good!
***Vegetarian substitute for the fish sauce:
Serving Size: 1 cup
Trans Fat: 6g