One of the best parts of this dish is the dish. You hollow out the pineapple and serve the rice inside. It’s a very attractive way to serve it.
Making this reminded me of a curried shrimp dish I made last year that was also served in a pineapple … I will have to dig that recipe out and make it again soon. It was good. And there’s also a French onion soup I’ve made before that’s served in large hollowed out onions, which was also memorable (not the same recipe as The Ultimate Onion Soup, which is still hands down my favourite French onion soup recipe).
But on to the Pineapple Fried Rice. This is one of Thailand’s signature dishes, and for good reason. My oldest son, who does not like rice, ate two helpings at dinner the night I made it, and then had it for breakfast the next day too! And up until then, I didn’t even know he liked pineapples.
Give this a try even if you don’t want to go to the trouble of hollowing out the pineapple. The recipe here does give you lots of leftovers, but in our family that’s a requirement. Everyone likes leftovers for late night snacks and breakfast. Since my wife is Asian, she’s used to savory breakfasts. We are definitely not toast and cereal people!
Feel free to reduce the quantity of rice, but I’m sure if your family likes rice, the leftovers will not last long.
Belle’s note: This rice was so delicious! I know Ward was surprised that our son had so many helpings, since he doesn’t really like rice, but what surprised me was that Ward himself enjoyed this dish so much – he doesn’t like pineapples. I think this dish might have changed his perspective on pineapples somewhat.
The following recipe is adapted from The Best Barbecue on Earth, by Rick Browne.
Pineapple Fried Rice
1 whole pineapple
4 tbsp peanut oil
4 cups cooked rice (I use a rice cooker: so fast and easy)
3 shallots, sliced thinly
5 cloves of garlic, finely chopped
2 jalapeno pepper, seeded and finely chopped
3 tbsp water
3 tbsp organic vegetable stock
1 free-range egg
2-1/2 tbsp fish sauce
3 tsp Thai curry powder
1/2 cup frozen peas
1 medium size carrot, grated
sea salt and freshly ground black pepper to taste
5 scallions, finely chopped for garnish
1/2 cup cilantro, chopped for garnish
- Slice off the top quarter of the pineapple, leaving the top intact.
- Using a melon ball or tablespoon, begin scooping out the pineapple to a bowl (don’t keep the hard center core).
- Place plastic wrap over pineapple bottom and top and place in fridge until ready to serve.
- Cut the pineapple flesh into bite size pieces. You will need about 1-1/2 cups to 2 cups. The quantity of pineapple pieces you have will vary based on the size of your pineapple.
- Reserve the rest of the pineapple pieces for something else.
- Put a wok on high heat and add oil. When the oil is hot, add the shallots, garlic and chili, and stir-fry 3 minutes.
- Add the water and stock, then stir. Add the egg and stir it into the rice quickly.
- Add the fish sauce, curry powder, peas and carrot, and stir-fry for 2-3 minutes.
- Add the rice and pineapple and mix well. Cook for about 3 more minutes.
- Season with salt and pepper to taste.
- Fill the pineapple shell with the rice. There will be a lot left over, which you can save for the next day’s breakfast or lunch, or for a late night snack.
- Garnish with scallions and cilantro