This classic Thai style sweet & spicy pineapple fried rice is truly heavenly. Being baked inside the pineapple imparts such a unique tropical flavor to the fried rice. Golden grains of rice with chunk of juicy pineapple, bell pepper and cashews will send you straight to heaven! It makes a quick and easy weeknight dinner. I am a huge fried rice fan and this rice is my absolute favorite. Here I’ve served it up in a carved-out pineapple, which is easy and fun.
I really love the combination of sweet, caramelized pineapple with Thai spices. I have put my own spin to the dish by adding few indian spices.
The version I made at home is meatless feel free to use your favorite kind of protein like chicken, shrimp or tofu. My husband really missed chicken in the pineapple fried rice. He’s a huge meat lover. And, while I absolutely love meat too and couldn’t imagine turning vegetarian any time soon, I do occasionally just need a break from it. This dish comes together very quickly, so be sure to have your ingredients prepped and located near the stove before you start cooking. Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows.
Here’s how you can make it too…
Thai Baked Pineapple Fried Rice
This delicious fried rice with cashews is baked inside a carved pineapple for a unique tropical twist.
Yields: 2 Difficulty: Moderate
- 1 ripe sweet pineapple,diced
- 1 tablespoon oil
- 3 garlic cloves, roughly chopped
- 2 eggs, light beaten
- 2 cups cold cooked rice
- ½ cup carrots diced
- ½ red onions diced
- ½ green bell pepper
- ½ red bell pepper
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- 1 teaspoon sambal (chilli garlic sauce)
- 1 to 2 teaspoon siracha sauce
- 3 tablespoon coconut milk
- 1 tablespoon soy sauce
- ¼ cup roasted cashews (garnish)
- Pre-heat oven to 375 F.
- Cut the pineapple in half. Carve out the flesh while leaving the skin intact. Chop half of the flesh into small chunks (1 cup) and set aside. Pat dry with paper towel. Cover the pineapple leaves with aluminum foil to keep from burning. Bake the pineapple boats for about 5 to 7 minutes to dry them. (As seen in the pic above)
- Heat 1 tablespoon oil in a large skillet or wok on high heat.
- Add onions and garlic and stir fry for a minute until fragrant.
- Add in the carrots, bell peppers and cook for 1 minute.
- Add pineapple and stir fry till it caramelizes
- Push the vegetables on the one corner of the skillet, add the beaten eggs and cook for 30 seconds and scramble them.
- Add in the cooked rice. Sprinkle with salt, pepper, turmeric and coriander. Stir fry on high heat for 5 minutes or to desired crispness.
- Add in coconut milk, soy sauce, siracha, sambal and stir. Fill into pineapple shells and bake for about 10 minutes until heated through.
- Garnish with cashews and green onions. Serve right away.
- Being baked inside the pineapple imparts such a unique tropical flavor to the fried rice.
- Chilled leftover rice works best in fried rice because it doesn’t clump together.
- The version I made at home is meatless but any kind of protein can easily be added. We’ve had it with chicken & shrimp.