📝 About This Recipe
Transport your senses to the vibrant streets of Thailand with this stunning balance of sweet, savory, and aromatic flavors. This iconic stir-fry features jasmine rice infused with golden curry spices, succulent shrimp, and juicy chunks of fresh pineapple, all served in a hollowed-out pineapple 'boat' for a spectacular presentation. It’s a celebratory dish that perfectly captures the Thai philosophy of balancing the four essential tastes: salty, sweet, sour, and spicy.
🥗 Ingredients
The Rice Base
- 3 cups Jasmine Rice (cooked, chilled overnight is best)
- 1 large Fresh Pineapple (halved and cubed, shell reserved for serving)
Proteins and Aromatics
- 8-10 pieces Large Shrimp (peeled and deveined)
- 2 large Eggs (lightly beaten)
- 3 cloves Garlic (minced)
- 2 tablespoons Shallots (finely diced)
- 1 teaspoon Fresh Ginger (grated)
The Seasoning Sauce
- 2 tablespoons Fish Sauce (or soy sauce for vegetarian)
- 1 tablespoon Curry Powder (yellow Thai or Madras style)
- 1 teaspoon Sugar (granulated or palm sugar)
- 1/2 teaspoon White Pepper (ground)
The Crunch and Garnish
- 1/4 cup Roasted Cashews (unsalted)
- 2 tablespoons Raisins (adds bursts of sweetness)
- 2 stalks Green Onions (sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 3 tablespoons Vegetable Oil (high smoke point)
👨🍳 Instructions
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1
Prepare the pineapple boat: Cut the pineapple in half lengthwise. Use a knife to cut around the perimeter of the flesh, then score the inside into cubes. Scoop out the fruit with a spoon, leaving a 1/2-inch thick shell. Reserve 1 cup of fresh cubes for the rice.
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2
In a small bowl, whisk together the fish sauce, curry powder, sugar, and white pepper until the sugar is mostly dissolved. This ensures even flavor distribution in the wok.
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3
Heat 1 tablespoon of oil in a large wok or wide skillet over medium-high heat. Add the shrimp and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the wok and set aside.
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4
Wipe the wok if necessary and add the remaining 2 tablespoons of oil. Add the shallots, garlic, and ginger. Stir-fry for 30-45 seconds until fragrant but not browned.
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5
Push the aromatics to the side of the wok and pour in the beaten eggs. Scramble them quickly until they are just set but still slightly moist.
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6
Add the chilled jasmine rice to the wok. Use your spatula to break up any clumps. Increase the heat to high.
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7
Pour the seasoning sauce over the rice. Toss and stir-fry vigorously for 2-3 minutes, ensuring every grain of rice is coated in the yellow curry spice and toasted by the heat.
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8
Fold in the reserved pineapple cubes, raisins, and roasted cashews. Stir-fry for another minute to warm the fruit through.
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9
Return the cooked shrimp to the wok and add half of the green onions. Give it one final toss to combine all the elements.
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10
Taste and adjust seasoning; add an extra splash of fish sauce if you prefer it saltier, or a squeeze of lime if you want more acidity.
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11
Spoon the hot fried rice into the hollowed-out pineapple shells. Garnish generously with the remaining green onions and fresh cilantro.
💡 Chef's Tips
Always use day-old, refrigerated rice; fresh rice is too moist and will turn mushy in the wok. Don't skip the raisins—they provide essential pops of sweetness that contrast the savory curry notes. Ensure your wok is smoking hot before adding the rice to achieve 'wok hei' (the breath of the wok) for a smoky finish. If you don't have a pineapple shell, serve on a platter with lime wedges and cucumber slices on the side. For a vegetarian version, substitute the shrimp with firm tofu cubes and the fish sauce with light soy sauce.
🍽️ Serving Suggestions
Pair with a crisp, cold Thai lager or a refreshing iced Lemongrass tea. Serve alongside a fresh green papaya salad (Som Tum) for a crunchy texture contrast. A side of Prik Nam Pla (Thai chilies in fish sauce) is perfect for those who want extra heat. Follow the meal with mango sticky rice for the ultimate Thai dining experience. Add a few slices of fresh cucumber and tomato on the side of the plate to cleanse the palate.