Pineapple Fried Rice, Nice!

Rosa's Pineapple Fried Rice
Pineapple Fried Rice

Fruit. Check!
Fried Rice. Check!
Seafood. Check!

Pineapple Fried Rice is the most summery Thai dish of all time. Some say it’s a bit gimmicky, but I disagree! Who can deny some fragrant fried rice, served in a carved out pineapple? This is such a lovely and classic dish, deeply rooted in tradition.

There’s not a lot written about the history of pineapple fried rice, but the most elaborate dish often came from the palace. The ladies who worked in the royal kitchen often wrote down closely-guarded recipes, and the cookbooks passed on and treasured for generations. Thanks to these brilliant women, and the fact that it’s actually quite easy to make, we can now enjoy this traditional dish any day of the week.


serves 2

  • 1 small pineapple
  • 2 tablespoons vegetable oil
  • 1 teaspoon butter
  • 3 garlic cloves, chopped
  • 3 mussels, cleaned and debearded
  • 2 prawns, shelled and deveined
  • 3 scallops, sliced into bite-sized pieces if large
  • 250g (8oz) squid, scored with a diamond pattern and chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon nam pla (Thai fish sauce)
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground turmeric
  • ¼ red pepper, finely chopped
  • ¼ green pepper, finely chopped
  • 1 tablespoon diced onion
  • 300g (10oz) cooked jasmine rice
  • Fresh coriander leaves, to garnish

Cut a thick lengthways slice from one side of the pineapple. Using a small, sharp knife, hollow out the pineapple and dice
the flesh. You will need 65g (2½oz) diced pineapple for this recipe, so save the rest to eat later.

Heat the oil and butter in wok, add the garlic and stir-fry until it starts to turn golden brown, then add the seafood. Cook for
2 minutes or until done, then add the soy sauce, fish sauce, sugar and turmeric and stir-fry for a further minute. Add the
red and green pepper, onion and diced pineapple and stir-fry for 1 minute.

Finally, add the cooked rice, stirring and mixing well. Stir-fry until everything is heated through. Spoon the mixture into the hollowed-out pineapple and serve sprinkled with coriander leaves.

Hope you enjoy the recipe! Alternatively, you can find this recipe on p. 176 of my cookbook, available on Amazon.


Leave a Reply

Required fields are marked *

Web design by Shaun Power Design