Preheat the oven to 160 ° C (convection). Wash the pumpkin and cut away the stalk. Now quarter, core and quarter the quarters lengthways again (tip: cut from the center first in one direction, then outwards in the other, this is the fastest way in my experience).
Mix 1 tablespoon curry paste with 1 tablespoon coconut milk and brush the pumpkin pieces with it. Add a little salt and then put in the oven for about 30 minutes.
Prepare the rice in salted water as usual according to the instructions on the packet. Peel and dice the onion, cut the pineapple slices into bite-sized pieces.
Heat some oil in a pan and sweat the onion in it until translucent. Add the pineapple pieces and fry briefly. Now add the cooked rice as well and deglaze with a large dash of pineapple juice (from the can) and the coconut milk. Simmer for a few minutes and season with salt.
There should be a little time left before the pumpkin is ready. I use them by preparing a salad that I serve as a starter.
The pineapple rice can also be served well on its own as a main course (preparation time: approx. 20 minutes). The amount must then of course be increased accordingly.
Ingredients
Print Recipe
Pin Recipe