Thai Pineapple Fried Rice

Thai Pineapple Fried Rice- thaicaliente.com

Summer is around the corner and fresh tropical fruit is in season. One of my favorite is pineapple, everything from chili on top to Pina Coladas! Thai Pineapple Fried Rice is a classic Thai recipe that combines the sweet and tang of pineapple with comforting fried rice. I made this recipe with shrimp, but you could definitely add, Chicken, Chinese Sausage, or even Spam! My mom actually adds Spam when she makes it for my dad. Asparagus was also on sale so I steamed some to have on the side to add in more veggies.

Thai Pineapple Fried Rice- thaicaliente.com

If you’re making the recipe with a whole pineapple, then I highly recommend serving the rice in the hallowed out Pineapple shell. My family loved the way it looked, and if you’re having guest then it’s definitely a wow factor for a dinner party. Try to to use fresh pineapple for this recipe, even pre-cut is better than canned. You won’t get the tanginess in canned pineapple, and that acidity is needed for this recipe. Another tip is to use day old rice that’s been refrigerated. The cold rice will hold its shape better when stir frying, otherwise using fresh rice can get mushy. As with all stir fry’s, the cooking is fast, so have your items prepped and serve the rice while its still hot. Enjoy!

Thai Pineapple Fried Rice- thaicaliente.com

Thai Pineapple Fried Rice

Ingredients

  • 3 Tbsp oil, divided
  • 5 Cups Cooked Jasmine Rice (Day old refrigerated is best)
  • 1 Whole Pineapple (Cut in half, hallowed out and core removed)
  • 1 lb of Shrimp (Peeled and deveined)
  • 1/2 Yellow Onion Sliced
  • 2 Garlic Cloves finely chopped
  • 2 Eggs (Cracked into a bowl)
  • 3 Tbsp Golden Mountain Soy Sauce
  • 1 Tsp Curry Powder
  • 1/2 Cup Unsalted Cashews
  • A Dash of White pepper, or can use black pepper
  • Optional- Red Chili flakes
  • Chopped green onions, Cilantro, and Lime wedges for garnish

Instructions

  1. This makes a large serving of rice and a big Wok is needed, if you are using a large saute pan instead, then divide the recipe in half and make 2 batches. Have all your ingredients prepped since the cooking is fast.
  2. To hollow out the pineapple, cut in half and score horizontally across to cut into chunks. Then cut out the core and scoop out the pineapple chunks. Drain all the juice from the pineapple shell as well as from the pineapple chunks. The juice will make the rice mushy, but can be saved for a refreshing juice or smoothie.
  3. Heat wok on medium heat and add 1 Tbsp of oil. Place shrimp into wok and cook just until they turn pink, remove and set aside.
  4. Add remaining 2 Tbsp of oil and bring wok to medium high heat. Add Sliced Yellow Onions and chopped Garlic. Cook for about a minute.
  5. Push garlic and onions to one side and place eggs on the other side. Allow them to cook a bit then start scrambling all together.
  6. Add in rice, soy sauce, and curry powder, and toss with 2 spatulas to coat all the rice.
  7. Once rice is mixed well, add drained Pineapple chunks, Cashews, and Pepper. Toss gently, and taste rice to see if anything needs to be added. If it needs more sweetness you can add a little coconut sugar, or if it needs more salt, you can add some salt.
  8. Garnish with Chopped Cilantro, Green Onions, and Lime wedges. Serve in Pineapple shell and enjoy while the rice is hot.

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