📝 About This Recipe
Transport your senses to the tropical shores of Thailand with this vibrant, aromatic Pineapple Fried Rice. This dish is a masterclass in the 'four pillars' of Thai flavor: sweet pineapple, salty fish sauce, savory curry, and a hint of spicy heat, all served elegantly inside a hollowed-out pineapple shell. The combination of juicy fruit, crunchy cashews, and fragrant jasmine rice makes this an unforgettable centerpiece for any dinner party.
🥗 Ingredients
The Foundation
- 3 cups Jasmine Rice (cooked, chilled overnight is best)
- 1 large Fresh Pineapple (ripe, halved lengthwise to create a bowl)
- 1/2 lb Shrimp (peeled and deveined, tails on for presentation)
- 2 large Eggs (lightly beaten)
Aromatics & Vegetables
- 3 tablespoons Coconut Oil (or vegetable oil)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
- 1 teaspoon Fresh Ginger (grated)
- 1/2 cup Red Bell Pepper (diced into small squares)
- 1/4 cup Frozen Peas (thawed)
The Seasoning Sauce
- 2 tablespoons Fish Sauce (can substitute soy sauce for vegetarian)
- 1 tablespoon Curry Powder (yellow Madras style preferred)
- 1/2 teaspoon Sugar (granulated or palm sugar)
- 1/4 teaspoon White Pepper (ground)
Garnish & Crunch
- 1/4 cup Roasted Cashews (unsalted)
- 2 stalks Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the pineapple boat: Slice the pineapple in half vertically through the stem. Use a knife to cut a rectangle into the flesh, then scoop out the chunks with a spoon, leaving a 1/2-inch thick shell. Dice the removed fruit into 1-inch cubes; you will need 1 cup 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 dissolved. Set this seasoning sauce aside.
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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 pan and set aside.
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4
Wipe the wok if necessary, then add the remaining 2 tablespoons of oil. Add the minced shallots, garlic, and ginger. Sauté for 30-45 seconds until fragrant but not browned.
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5
Add the diced red bell peppers and cook for 1 minute until slightly softened. Push the vegetables to the edges of the wok to create a clear space in the center.
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6
Pour the beaten eggs into the center. Let them set for 20 seconds, then gently scramble them until they are mostly cooked but still moist.
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7
Add the chilled jasmine rice to the wok. Use your spatula to break up any large clumps of rice, pressing down firmly to ensure every grain gets toasted.
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8
Pour the seasoning sauce over the rice. Toss and stir constantly for 2-3 minutes, ensuring the curry powder colors the rice evenly to a beautiful golden yellow.
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9
Fold in the 1 cup of diced pineapple, frozen peas, and the cooked shrimp. Stir-fry for another 2 minutes until the pineapple is heated through and begins to caramelize slightly.
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10
Add the roasted cashews and half of the green onions. Give the mixture one final toss to combine all textures.
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11
Remove from heat. Taste and add an extra splash of fish sauce if you prefer more saltiness.
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12
Carefully spoon the hot fried rice into the hollowed-out pineapple shells. Garnish generously with remaining green onions, fresh cilantro, and lime wedges on the side.
💡 Chef's Tips
Use 'day-old' rice that has been refrigerated; fresh rice is too moist and will turn mushy in the wok. If your pineapple is very juicy, pat the diced chunks dry with a paper towel before adding to the rice to prevent sogginess. Don't crowd the pan; if your wok is small, cook the recipe in two batches to maintain high heat and achieve that 'wok hei' charred flavor. For a vegetarian version, replace the shrimp with extra-firm tofu cubes and use soy sauce or liquid aminos instead of fish sauce. Adjust the curry powder to your liking; start with 2 teaspoons if you prefer a milder spice profile.
🍽️ Serving Suggestions
Pair with a chilled glass of off-dry Riesling or a crisp Thai lager to balance the spices. Serve alongside a fresh green papaya salad (Som Tum) for a traditional Thai feast. A side of Prik Nam Pla (sliced chilies in fish sauce) is perfect for those who want to add extra heat. Finish the meal with a light dessert of mango sticky rice or coconut sorbet.