For Easter it seemed appropriate to cook something special for dinner. I decided to do this pair of recipes from the January/February issue of Vegetarian Times. I love pineapple. I love it so much. And, this seemed like the perfect combination of pineappley goodness: skewers, pineapple fried rice and if I bought a big pineapple, I could have pineapple at breakfast.
That is a lot of pineapple, by the way. So, if you are at all sensitive to acid in your mouth I do not recommend eating all this pineapple. I do have a sensitive mouth and I ate all the pineapple anyway and it was delicious and I paid the price. Here are the ingredients.
So, for this recipe, I made a marinade. Then skewered tofu, red peppers, and pineapple. I roasted the skewers in the marinade.
While this was happening I made the rice. This involved making a sauce with pineapple, broth and pepper flakes. Then, I fried up the rice (which I made earlier with some more vegetable broth) and fried it up with onions, carrots and peppers.
I added the pineapple sauce at the end of the cooking.
I served one skewer with a bowl of rice. It was delicious. by