Fruity tomato and pineapple rice

Ingredients for 2 servings:

• Salt
• 1 cup basmati rice
• 1 can pineapple
• 1 tbsp brown sugar
• 1 small onion(s)
• 500 g cocktail tomatoes
• ½ lemon(s)
• 3 cloves garlic
• 1 chili pepper(s), fresh
• Cayenne pepper
• olive oil
• n. B. Scampi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A super light and refreshing alternative to sweet and sour sauce. I discovered this recipe on my trip through Vietnam.

First, bring water with salt to a boil for the rice. Cook the rice until sticky using the boil-in-the-rice method. Meanwhile, cut the pineapple into chunks (if it was previously in rings) and simmer in a pot with about 1-2 tablespoons of canned juice. Roughly chop the onion (about 1 x 1 cm pieces) and add it along with the brown sugar. It’s important to stir well to ensure nothing sticks. Meanwhile, wash the tomatoes and cut them in half. Once the onions are cooked, stir in the tomatoes. Bring the mixture to a boil over high heat and season with the remaining ingredients. Squeeze half a lemon, crush the garlic, and finely slice the chili. If you’d like a little more spice, add cayenne pepper. I don’t think you can add any salt here. Simmer for about another 5 minutes, until the tomatoes have completely broken down and a sauce has formed. If desired, wash the scampi, pat them dry, and fry them in about 2 tablespoons of olive oil. Serve the rice on plates, pour the sauce, and top with the scampi. Note on the ingredients: I use pineapple rings or chunks from a can, but ripe fresh pineapple would also work. Cherry tomatoes are better than larger ones, as they are less watery and more flavorful. I recommend date tomatoes.