Thai Pineapple Rice
Submitted by RN
Stir-fried rice loaded with chicken, shrimp, ham, peas, and sweet pineapple chunks, served right inside a hollowed-out pineapple. A showstopping Thai fried rice that tastes as wild as it looks.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minWant to turn a Tuesday dinner into a full-on event? Serve your fried rice inside a pineapple.
This Thai classic tosses cold rice in a screaming-hot wok with bite-size chicken, tiny shrimp, diced ham, green peas, and sweet fresh pineapple.
A splash of rice wine ties everything together with a subtle warmth.
Scoop it all into a hollowed, warmed pineapple shell and watch everyone at the table lose their minds.
Ready in 40 minutes for two, but you’ll want to double it because nobody is sharing this.
Chef Tips
- Use day-old cold rice straight from the fridge; freshly cooked rice is too moist and will steam instead of fry
- Heat the hollowed pineapple cut-side down over a burner while you stir-fry so it’s warm when you serve
- Keep everything moving in the wok and work in stages so nothing steams; high heat is everything here
Ingredients
Directions
Cut chicken into bite size pieces.
Cut stem from pineapple.
Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside.
Dice pineapple meat.
Reserve ¼ cup of pineapple meat, save remainder for another dish or dessert.
Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
Add shrimp, chicken and ham, stir-fry another minute or two.
Add peas, sliced green onions (use tops) and pineapple.
Stir-fry another minute or two or until all is hot and well blended.
Shake in a little rice wine.
While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through.
Serve rice mixture in pineapple.
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