Stuffed Pineapple

In Main Dishes, Pasta, Rice, and Grains, Recipes by Lori Hill1 Comment

When we were in Mexico for spring break in 2016, we stayed at the Maya Luna Hotel and Restaurant a small, eco-resort (just 4 bungalows on the beach!) that is off the grid. But trust me, we had all the modern amenities and the food was truly delightful. Maya Luna is famous for its Stuffed Pineapple which is normally prepared with shrimp and eggs, but they happily “veganified” it for me. They generously shared their recipe which I’ve converted from metric. 

The fresh pineapple, coupled with rice seasoned with fresh spices and crunchy cashews, is a fun and light dish that makes you feel so healthy when you eat it! It is vegan and gluten-free. 

Stuffed Pineapple
Serves 2
Fresh pineapple is coupled with seasoned rice and crunchy cashews inside a pineapple shell to create a beautiful presentation for a light and healthy meal. Vegan and gluten-free.
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
957 calories
116 g
0 g
54 g
17 g
9 g
771 g
763 g
53 g
0 g
42 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 957
Calories from Fat 458
% Daily Value *
Total Fat 54g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 34g
Cholesterol 0mg
Sodium 763mg
Total Carbohydrates 116g
Dietary Fiber 13g
Sugars 53g
Protein 17g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup of cooked white basmati rice
  2. 1 pineapple, sliced in half
  3. 3 TB olive oil
  4. 1 cup of diced red onion
  5. 2 garlic cloves, minced
  6. 1 cup of sweet red chile pepper, de-seeded and diced or cut into fine slices
  7. 1 tsp soy sauce
  8. 1 cup of cashew nuts
  9. salt and pepper to taste
  10. 1/4 cup fresh, chopped cilantro
  1. Cook the basmati rice (see Notes for suggested techniques)
  2. Meanwhile, slice the pineapple in half lengthwise, being sure to keep the top attached
  3. Using a sharp knife, hollow out the inside of the pineapple and chop into bite-sized pieces. Place chopped pineapple and juice in a bowl and set aside. Place hollowed out shells on a plate or platter and reserve for later.
  4. Heat olive oil over medium to low heat in a large sauce pan.
  5. Saute onion, garlic, and red pepper for about 5 minutes.
  6. Add in soy sauce and rice and mix together for a few more minutes.
  7. Add pineapple, pineapple juice, and cashews until heated through.
  8. Season with salt and pepper to taste.
  9. When fully cooked, carefully spoon pineapple and rice mixture into hollowed out shells, dividing it equally.
  10. Top with fresh cilantro.
To Prepare White Basmati Rice
  1. MICROWAVE METHOD (the method we used)
  2. Combine 2 cups of dry white basmati rice and 3 cups of water in a glass bowl.
  3. Heat in microwave for 15 minutes WITHOUT THE LID!
  4. Cover with lid and heat for another 5 minutes.
  5. This will yield more than 1 cup of cooked rice.
  7. Combine 1 cup of dry white basmati rice with 2 cups of water in a saucepan and stir to combine.
  8. Bring to a boil.
  9. Reduce heat to simmer, cover with a lid, and heat for 25 minutes.
  11. Remove from heat and let stand for 3 minutes.
Adapted from Maya Luna Hotel & Restaurant
Sister Eden
Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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  1. Thank you so much for this recipe. We had Pina Maya Luna in June of 2017 and loved it!! For us non-vegetarians, do you have the original recipe which uses shrimp and eggs? We would like to recreate this dish as we ate it in Mahahual last month. Thank you so much.

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