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.
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.
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.
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.
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.
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.
Did you ever recreate a recipe from your travels?
If you like this Thai Pineapple Fried Rice recipe, please:
VIDEO: HOW TO MAKE THAI PINEAPPLE FRIED RICE
Thai Baked Pineapple Fried Rice
- 1 ripe sweet pineapple
- 1 tablespoon oil divided
- 2 eggs lightly beaten
- 4 green onions whites chopped, greens cut into 1/2-inch pieces
- 3 garlic cloves roughly chopped
- 2 cups cold cooked rice white or brown
- 1 cup frozen diced carrots and peas thawed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chili flakes
- 1/4 cup roasted cashews
- 1 tablespoon coconut milk
- 1 tablespoon soy sauce sub Tamari to make gluten-free or liquid aminos
Preheat oven to 375 F.
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.
Heat 1/2 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.
Add the remaining 1/2 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.
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).
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.
Garnish with more cashews and green onion. Serve right away.
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.
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