Pineapple is widely available in Thailand. In Canada, pineapples peak in the winter. But, they can be purchased year round. Tourists traveling to Thailand also enjoy their exotic unique foods. These light dishes have become a great addition to our western meal planning. We value the healthy benefits and spicy flavours. This dish will please everyone especially the kids!
With influences from Vietnam and China, Thai food has evolved over time to become its own traditional culinary style. Thai Pineapple Fried Rice (Khao Pad Sapparot) is a spectacular dish! Once you taste it, I think you will agree with me that it will become a regular dish on your dining room table.
THAI PINEAPPLE FRIED RICE ~30 minutes
- 2 1/2 cups cooked jasmine rice (leftover rice works great too)
- 4 oz. skinless boneless chicken breast
- 5 oz. shrimp or pork
- one pineapple
- 2 eggs
- 5 cloves garlic, chopped
- 6 tbsp. oil
- 2 tbsp. fish sauce
- 2 tbsp. mushroom soy sauce
- 1/2 tsp. ground black pepper
- 2 stems green onion, thinly sliced
- 1/3 cup unsalted cashews
- strips of red pepper
- cilantro for garnish
- Cut the chicken into bite sized pieces. If you find it hard to cut, put in the freezer for 15 to 20 minutes to harden slightly and then cut. Reserve along with the shrimp.
- Cut a pineapple in half lengthwise. Cut out the triangle of the hard core and freeze for your next smoothie. Remove and dice the pineapple flesh into bite sized pieces. Set aside.
- Mix the mushroom soy sauce and fish sauce in a bowl and set aside.
- Turn your wok or sauté pan on high and add the oil and garlic, fry for 30 seconds. Add the chicken and shrimp and stir fry until the chicken is about halfway cooked through (about 1 1/2 minutes), then move to one side and turn the heat to medium. Break the eggs directly into the pan. Fry the eggs without breaking them up for about 2 minutes, until they are partially set.
- Push the eggs and meat to one side and add the rice to the other side. Add the soy sauce and fish sauce directly on the rice and then with a shoveling motion, combine the two sides of the pan, tossing, stirring for 2 minutes, mixing the rice with the eggs shrimp and chicken, working from the bottom so that the rice has a chance to fry in the oil and everything is integrated.
- Sprinkle black pepper on the rice and add cashews, green onion and the reserved pineapple chunks. Transfer to the hollowed out pineapple halves, garnish with the red pepper slices, chopped cilantro and serve. ENJOY!!!
Add chicken, pork or shrimp or ALL THREE! Allergic to nuts..don’t add them!
DID YOU KNOW?
ALL THE GOODNESS OF PINEAPPLE
That prickly sensation in pineapple is the Bromelain in pineapple. It is purported to be an anti-aging element which prevents blood clotting since it acts as a blood thinner much like spinach. Today, there is less bromelain in pineapple than 50 years ago, due to the change in the soil’s composition.
WHAT TO DO WITH THE PINEAPPLE SKINS?
Marinade chicken with your favorite recipe. Tie the pineapple skins to the chicken and grill on your stove top or outdoors for that added flavour.