Coconut pineapple rings with cashew rice

For 4 people
  • 1 pineapple (about 1.5 kg)
  • 1 ( approx. 600 g) small Chinese cabbage
  • 1 medium-sized onion
  • 75 g Cashew nuts, 2 tbsp oil
  • 1 TL Curry, salt, pepper
  • 250 g Rice
  • 2 TL vegetable broth
  • 1 Egg, approx. 75 g desiccated coconut
  • 2-3 EL clarified butter / oil
  • Coriander
45 minutes
Clean, peel and slice the pineapple. Cut out the stalk with a round cutter (approx. 3 cm Ø). (Or use the pineapple cutter)
Clean, wash and cut the cabbage. Peel and dice the onion. Roast cashews in a large saucepan, remove. Heat the oil in the pan. Sauté the onion and curry in it. Briefly sauté cabbage and rice. Deglaze with 1/2 l water and stock, bring to the boil. Cover and cook over low heat for about 20 minutes
Whisk the egg. Turn the pineapple slices one after the other in the egg and in the desiccated coconut. Heat the clarified butter in portions in a pan. Fry the pineapple in it over medium heat for 2-3 minutes on each side
Season to taste, serve. Serve with the pineapple rings and garnish if necessary
1 person approx.:
  • 660 kcal
  • 2770 kJ
  • 13 g protein
  • 32 g fat
  • 76 g carbohydrates


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