Pineapple fried rice (Khao op sapparot in Thai) is one of my favourite Thai dishes, and very easy to make. The bright yellow hue and pineapple bowl gives a cheerful tropical and sunny vibe to the dish.
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As a short cut, you can buy sliced pineapple from the fruits stall or use canned pineapples; but if you use a whole fresh pineapple, you will be rewarded with a beautiful pineapple bowl to serve this dish in, and bonus points for not needing to wash the bowl afterwards! While this dish needs some preparation time, the cooking is relatively quick (under 15 minutes). It makes for both a great one-dish meal or the perfect side-dish for any Thai-themed meal. Come Chinese New Year, this is a perfect dish to serve due to the auspicious symbolism of pineapple and its golden hue.
Combine tumeric powder, pineapple juice, fish sauce and seasoning powder in a stain-proof bowl. Mix well and set aside. Note: You can omit the tumeric if you don’t the dish to be bright yellow after cooking.
Dice the following to bite-sized pieces: prawns (shells & veins removed), boneless chicken and pineapple. Marinade chicken with sesame oil, light soy sauce and white pepper.
Heat oil and butter in wok, stir fry shallots and garlic until the shallots start to soften. Add shrimp paste, stir fry for about 1 minute until you smell the pungent aroma.
Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked.
Add rice and pour the sauce over. Stir fry until the rice grains are dry and evenly-coated in the sauce. Add pineapple, cashew nuts and raisins; stir fry for another minute or two. Season to taste.
Ladle pineapple rice to serving bowl and garnish with meat floss, chilli and coriander.