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Jen Phanomrat

Pineapple Fried Rice

Pineapple Fried Rice

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A sweet tropical infusion into this stir fry classic.

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Pineapple Fried Rice

Ingredients

  • 1 ripe pineapple

  • 3 cups day old cooked jasmine rice

  • 1/2 pound boneless skinless chicken thighs, small cubes

  • 2 eggs, whisked

  • 1/4 cup scallions, thinly sliced

  • 1 tablespoon garlic, minced

  • 1/2 cup tomato, sliced into thin wedges

  • 2 chili peppers, chopped

  • 1/4 cup cashews

  • 1 lime

  • Sugar

  • Black pepper

  • Thai soy sauce

  • Fish sauce

  • Sliced cucumber for garnish

  • Oil for pan

Instructions

  1. Cut pineapple in half. Use a small knife to create a well in one half. Remove the flesh of the fruit and cut into small chunks. Set emptied pineapple aside.

  2. In a pan, heat about 2 tablespoons of oil on medium-high heat. Add garlic, chilies, and scallions. Sauté until fragrant.

  3. Add chicken and continue stirring until thoroughly cooked and browned. Then stir in whisked eggs.

  4. Add tomatoes, cashews, and rice. Break apart the rice, and the add soy sauce, fish sauce, lime, sugar, and black pepper. Stir in pineapple chunks and cook for another 4-5 minutes.

  5. Serve in the hallowed out pineapple with cucumber and lime.

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Transcript

- You know, I don't care what Spongebob says, you can't live in a pineapple under the sea. We can eat out of it, and one of my favorite things to eat out of it pineapple fried rice. We're essentially going to make a pineapple boat out of this by cutting it in half and hollowing it out. We can't just cut it directly in half, I'm going to cut it a little off-center because I want to keep this crown intact. And slice right through. I'm going to go right here here in the top, just separate that, and there you go. Oh yeah, that smells so good. I'm going to set this chunk aside and work on this piece by hollowing it out. You want to leave a little space around the edge here, and just make shallow cuts. Be careful not to go through the whole pineapple, and just work your way around. Now that you've created a perimeter go ahead and cut out slices. By doing this I'm making it easier to scoop out the flesh, instead of ripping off a whole piece, we're going to go one by one. With a spoon, just going to take out each slice. Thai pineapple fried rice was something my Dad always made for me when I was a kid, but he never served it in a pineapple boat. Now that I'm an adult, I'm going to do it big. You should be left with all this juice left over, and this it the most important part of the recipe, slurp it up. Now with the pineapple slices, we're going to cut them into chunks, when you hit the core, you just want to cut that one out, which is the hard part in the center. Then just pop it all into a bowl, and set it aside. Now I already have my Thai red chilies chopped up here, along with a bunch of garlic. I'm going to prep my scallions, just cut them into three, and chop. Along with the green I want the white parts as well. My Dad always loved adding tomatoes to fried rice, so I've got to do it too. I like this in big chunks. For the garnish, I like a little cucumber. I'm also going to scramble the eggs ahead of time, that way it's easy to stir up in the pan. This kind of fried rice is great with crab meat, shrimp, tofu. I've got some cubed up chicken, now we're going to go to the pan. I've got a pan here on medium-high heat with some oil, I'm going to add the garlic, the chilies, and some scallions. That's when you're going to add the chicken. Just make sure the chicken gets thoroughly cooked, and a little bit browned. This looks great. Now I'm going to push the chicken all to the side, and we're going to add the egg. So just let it cook until it gets browned, and then stir it up. Mix that all together. Next goes the tomatoes. And for a nice crunch, cashews. You can throw them in whole or chop them up. For the rice I use jasmine rice, it's best if it's a day old otherwise it will be way too moist in here, not that being moist is a bad thing, I'm just saying. For the soy sauce, if you could find Thai soy sauce, even better. And a little bit of fish sauce. We're almost done, just add some black pepper, a lot of lime juice, it's my favorite flavors in fried rice. And finally some more scallion, and the pineapple. Oh man, this looks incredible! A little bit of cucumber, and there you have it, Thai pineapple fried rice. Let's take a bite, this one's for you Dad. Oh my gosh The depth and layer of flavors here is absolutely insane, I hope you guys give this a try, I'll see you next time. Remember to "Just Eat Life."

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