Thai Pineapple Fried Rice

Pin on PinterestShare on Google+Share on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneBuffer this pageShare on Yummly

WATCH: HOW TO MAKE THAI PINEAPPLE FRIED RICE

This delicious Thai Pineapple Fried Rice with cashews is baked inside a carved pineapple for a unique tropical twist and extra juicy pineapple flavor. This vegetarian meal can also be served with a protein of choice. Can be made gluten free and clean eating.

Thai Pineapple Fried Rice

Today I am updating another great recipe from the recipe archives with a video (find it up top). This Pineapple Fried Rice was and remains one of Konrad’s favorite Thai food recipes.

A lot has happened since I first posted this almost 2 years ago. Most significantly, we lived in Thailand for 8 months where I took several cooking classes and learnt the Thai way of making fried rice. Turns out this version with peas and carrots actually comes closer to what they call ‘American Fried Rice‘.

No matter the authenticity, this fantastic recipe is a keeper. I updated the directions a little bit to reflect the Thai cooking method I learnt while there. Otherwise I am leaving the rest of the post as is.


Original post from Jan. 2015
This year will be our first Valentine’s Day since we had baby Olivia. I am not even sure, if we are going to do anything special.

Having worked in the restaurant industry, I avoid certain places on regular Friday and Saturday nights already. The thought of going out on a busy Valentine’s Day Saturday is anything but romantic for me.

Thai Pineapple Fried Rice

This Thai Pineapple Fried Rice recipe is one I developed with Konrad in mind and I know he wouldn’t mind having it again for a romantic Valentine’s dinner at home. He is a rice lover through and through – he will have it over pasta any and every day.

During our time spent traveling Southeast Asia Konrad discovered his favorite way of eating rice: pineapple fried rice baked inside a hollowed out pineapple. I don’t know how typical a Thai dish this is (considering an oven isn’t a standard Asian kitchen appliance), but we have only ever had this dish in Thailand.

Thai Baked Pineapple Fried Rice

The first step after halving a ripe sweet pineapple, is to carve out the pineapple halves. I found it easiest to cut a rectangle first and then cut out individual slices.

Cut half of the flesh into chunk to use for the recipe and store/freeze the rest for another use – like this healthy pineapple whip or my go-to mango pineapple green smoothie.

Hollowed out Pineapple

To keep the fried rice from getting too mushy in the pineapple shell, I pat it dry with paper towel first, then bake it empty for about 5 minute to dry out even more.

Covering the leaves with foil will keep them from burning.

Thai Pineapple Fried Rice

Once the pineapple fried rice is prepared, divide it between the two carved out pineapple halves. It will pile high. And bake for another 10 minutes to heat through.

Being baked inside the pineapple imparts such a unique tropical flavor to the fried rice.

Thai Pineapple Fried Rice

Did you ever recreate a recipe from your travels?

If you like this Thai Pineapple Fried Rice recipe, please:

5.0 from 1 reviews
Thai Baked Pineapple Fried Rice
 
Prep time
Cook time
Total time
 
This delicious Thai Pineapple Fried Rice with cashews is baked inside a carved pineapple for a unique tropical twist and extra juicy pineapple flavor. This vegetarian meal can also be served with a protein of choice. Can be made gluten free and clean eating.
Author:
Yield: 2
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Prepare the pineapple by cutting it in half. Carve out the flesh while leaving the skin intact to create cavities. Chop half of the flesh into small chunks ( about 1 cup) and set aside. Freeze remaining pineapple for other use. Pat the pineapple halves dry with paper towel. Cover the leaves with aluminum foil to keep from burning. Bake the pineapple boats for about 5 minutes to dry them.
  3. Heat ½ tablespoon of oil in a large skillet or wok on high heat. Add the eggs and cook without stirring for about 30 seconds. Then stir quickly to scramble and remove from pan.
  4. Add the remaining ½ tablespoon oil to the pan, stir in onion whites and garlic and stir fry for half a minute until fragrant. Add the thawed carrots and peas and fry for a couple minutes.
  5. Push the veggies to one side of the pan, then add the cold cooked rice. Stir fry on high while adding coconut milk, soy sauce and spices (salt, pepper, turmeric, coriander and chili flakes).
  6. Combine with the veggies from the side of the pan and stir scrambled eggs back into the rice. Add in green onion pieces, chopped pineapple and cashews and stir. Fill into pineapple shells and bake for about 10 minutes until heated through.
  7. Garnish with more cashews and green onion. Serve right away.
Notes
The version I made at home is meatless but any kind of protein can easily be added. We've had it with everything from chicken, shrimp to sliced sausage even.

Adapted from Food52.


Disclosure: This post includes affiliate links. If you make a purchase after clicking on one of these links, I may receive a small commission at no extra cost to you. Thank you for your support in making Leelalicious possible. I really appreciate it!

Pin on PinterestShare on Google+Share on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneBuffer this pageShare on Yummly

Comments

  1. says

    This looks super YUMMY, Regina!! Before discovering Khao San Road, I used to go to Spring Rolls for ‘Thai’ food. They have a dish very similar to this, served in the pineapple, as well. It was my sister’s fave!

    • Regina says

      Hey Jane, I would pan fry the shrimp first, and set them aside. Then make the fried rice and just stir the shrimp in when filling into the pineapple. Being baked for only about 10 minutes just warms everything instead of cooking it. Hope this helps.

    • Regina says

      Yay! The tropical flavors surely lend itself to more summery weather. Let me know how you like it, when you make it 🙂

    • Regina says

      Thanks so much Alexa. And I can’t even take credit, we fell in love with this rice inside a pineapple while in Thailand 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: