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Thai fried rice with chicken and pineapple recipe

Thai fried rice with chicken and pineapple recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

On a recent holiday in Bangkok, I tasted some excellent street food. This fried rice recipe with pineapple, chicken, and prawns is inspired by one of the dishes I really enjoyed.

3 people made this

IngredientsServes: 6

  • 3 slices bacon, diced
  • 3 shallots, sliced
  • 120g chicken breast, cut into small pieces
  • 4 teaspoons curry powder, divided
  • 3 egg yolks, beaten
  • 1 teaspoon vegetable oil, or as needed (optional)
  • 475g cooked jasmine rice
  • 1 red bird's-eye chilli pepper, finely chopped
  • 2 tablespoons whole coriander leaves
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1/2 teaspoon sugar
  • 120g tiger or king prawns, peeled and deveined
  • 40g fresh pineapple, chopped
  • 3 spring onions, finely chopped

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place bacon in a wok or large pan; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon grease in the wok. Cook and stir shallots in bacon grease over medium-high heat until fragrant and light brown, 1 to 2 minutes.
  2. Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
  3. Make a well in the centre of chicken and pour oil into centre of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
  4. Mix chilli pepper, fresh coriander leaves, soy sauce, remaining 2 teaspoons curry powder, fish sauce and sugar into rice mixture; add prawns and cook through, about 2 minutes. Fold pineapple, spring onions and bacon into rice mixture.

Suggestion

Use fresh pineapple when available. Hollow out pineapple and serve it in the shell.

Tip

Using day old cold rice from the fridge will work best. It also works well with brown rice.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (16)

by eatvancity

Tips:Use day old COLD rice and break it up with your hands before adding. Use light soy instead of regualr soy as per my oriinal recipe. For added fun toss in a cup of bean sprouts in the last minute.-13 Jul 2013

by Cooking Baker

We have really come to love this meal! Like any good cook, I've added my own twists as I've made it each time. I skip the shrimp since my wife isn't a big fan and double the chicken, BUT... I use chicken thighs, cut into small pieces and then marinate overnight in sweet soy sauce, sesame oil and Sriracha chili paste.When it comes to the egg, I like using duck eggs if I can find them and I also add broccoli, diced red pepper and chopped cashews. Also, always make the rice a day or two ahead and leave uncovered in a big bowl in your fridge. It will dry out and you then break it up with your hands before adding to the dish which makes much better fried rice.Super delicious!-07 Jun 2014

by mauigirl

This was tasty and straight forward. I added chopped vegis to round it out. If you love curry you will definitely love this. Thanks for sharing!-18 Jul 2013


Easy Pineapple Chicken Fried Rice

Pineapple Chicken Fried Rice is a super easy and creative way to enjoy a combination of fresh pineapple and chicken fried rice cooked in a traditional sauce blend. You not only get to enjoy those summertime flavors, but you’ll feel as though you stepped right into vacation mode — especially when you get to eat it directly from inside of the pineapple!

This post has been written in partnership with Success Rice. All opinions are mine alone.

Nothing says freshness like a whole pineapple! This is why recipes such as these are fun to make. You can get the entire family involved, and the result is a dish that tastes just as good as it looks. Loading all the goodness from the ingredients into a pineapple “boat” will most definitely make this dish Instagram-worthy.

And why not turn a typical side dish of fried rice into the main course? Cooking this dish with flavorful chicken breast, veggies, and eggs will make this a full meal in itself. And using Success Rice as the base of this recipe means you can go from the wok to the table in no time.

And let’s not forget about the sauce that brings this all home. It’s a traditional take on the flavors you get from that delicious Chinese takeout. Follow that up with a touch of sweetness from the fresh pineapple, and I think we have a winner.


Thai Pineapple Fried Rice

Do you want an idea for a delicious and healthy weekday dinner? This Thai Pineapple Fried Rice has everything you need. This Asian dish features chicken, so it’s filling, but is also stuffed with veggies, so it’s super healthy!

Yesterday, after looking at my photos that were made few days ago, I decided that it’s time to change something. I gained some weight, and even though I was pregnant, it’s not an excuse anymore. My food choices are far from perfect. Pastas, desserts, fried food. Come on! I need to pull myself together. Various diets are not an option. First of all, I am against the majority of them. Second, I am still breastfeeding. What I talk about here is just to avoid all fast food, sugary stuff, and move towards healthier dishes. Are you with me? Let’s do it!

There is no better place to look for healthy food than the cuisines of Asian countries. Asian food is lower in carbohydrates and cholesterol Asians also almost don’t eat sweet things and processed foods. Such a diet has numerous benefits. One of the most obvious ones – the high life expectancy. Asians live longer, because there are less overweight people and less people with heart diseases there. Have I convinced you yet?

As you all probably know, the main ingredient in the Asian diet is rice. It is full of healthy carbs, easy to digest, and is gluten-free. Rice is one of the main reasons why Asians are so healthy. That’s why I want to start my healthy journey with this fantastic Thai Pineapple Fried Rice. You might have seen this dish in the menus of Thai restaurants. It’s crazy delicious, filling, and healthy at the same time! By the way, it’s not the first Thai rice dish on this blog. Few years ago I made this mouth-watering Mango Sticky Rice, which was a huge hit.

I saw that sometimes Thai pineapple fried rice is served in pineapple shells, so I wanted to recreate this unique way of serving the dish by myself. The result exceeded my highest expectations. The rice served this way looks more exotic, scrumptious, and it’s just beautiful! I can already imagine serving it to my friends and family. They will be in awe!

The taste of this Thai fried rice is fantastic. Pineapple, chicken, rice, veggies, cashews, and spices create a heavenly flavor together. This dish literally has no flaws at all. It is perfect as a light, healthy weekday dinner, as well as served at parties or on other occasions. Especially, if served in pineapple shells. Sorry, now I am off to eat the remaining bits, if my hubby left me some!


Thai Pineapple Chicken Fried Cauliflower Rice

I first encountered Thai-style pineapple fried rice one Autumn evening in Suwana&rsquos Thai Orchid Restaurant in Asheville, North Carolina.

My girlfriend and I had spent the day hiking in the Blue Ridge Mountains, so our appetites were healthy. The Pineapple Fried Rice was a last minute addition to an already extensive order, but I didn&rsquot think twice about it a plate of rice mixed with some pineapple chunks seemed like pretty standard fare for a Thai place.

Several glasses of plum wine later, my jaw hit the ground when the waiter placed a football-sized pineapple shell overflowing with fried rice, cashews, and raisins on the table. Perhaps my slight inebriation made the presentation that much more impressive, but, nevertheless, it was a sight to behold.

We couldn&rsquot finish the Pineapple Fried Rice that night, but I made a personal commitment to recreate it Paleo-style when I returned home. Today, I honor that commitment.

Presentation purposes aside, the pineapple shell in this recipe imparts a wonderful flavor to a mixture of riced cauliflower, chicken, eggs, cashews, and raisins (even if you think the raisins seem a bit odd, they are my favorite part of this dish. I implore that you at least give them a try). With the spices of coriander and turmeric added to the mix, Thai Pineapple Chicken Fried Cauliflower Rice is truly a feast for both the eyes and the taste buds.

Start by splitting a large pineapple in half vertically.

Carefully carve out the middle of each pineapple half. Discard the core and dice the removed pineapple, reserving about two cups.

Heat a tablespoon of coconut oil in a large skillet or wok. Add 1/2 pound of cubed chicken breast and cook until it&rsquos no longer pink, about 10 minutes.

Wipe out the wok, then add another tablespoon of coconut oil. Pour in two beaten eggs and cook, undisturbed, until firm, about 2-3 minutes. Flip the egg over and cook the other side for a minute or two, then remove it from the wok and slice into strips.

Add the last remaining tablespoon of coconut oil to the wok and toss in some diced red pepper and green onions. Sauteé them for a few minutes until they start to soften, then add in some minced garlic and ginger and cook until fragrant.

Add in about 2 1/2 cups of grated cauliflower, two tablespoons of coconut milk, one tablespoon of coconut aminos, coriander, turmeric, red pepper flakes, and salt. Cook for about 5 minutes until the cauliflower starts to get tender, then mix in the chicken, pineapple, and eggs along with some roasted cashews and raisins.

Stuff the mixture into the pineapple shells and cover the greens with foil to prevent them from burning. Bake in a preheated 375°F oven for 15-20 minutes.


Thai Heavenly Pineapple Fried Rice

Mix 1 tbsp of oil with rice and use your fingers to separate the chunks into grains then set aside.

Step 2

Stir the soy sauce with the curry powder in a cup.

Step 3

Drizzle 1 to 2 tbsp of oil in a large frying pan or a wok over medium-to-high heat.

Step 4

Add the following: shallots, garlic, and chili, and stir fry for 1 minute.

Step 5

Whenever the pan becomes dry, add a little bit of stock (1 tbsp at a time).

Step 6

Crack the egg to the pan and stir quickly to cook (as if you were making scrambled eggs).

Step 7

Add the carrot (optional) and peas then stir fry for 1 to 2 minutes, and add more stock if necessary.

Step 8

Now add the rice, pineapple chunks, cashews, and raisins.

Step 9

Drizzle the soy sauce mix with curry powder over and stir fry to over medium high to high heat until the rice begins to make popping sounds (about 3 minutes).

Step 10

Avoid adding any stock from this step on, or the rice will turn out soggy.

Step 11

Step 12

Taste the saltiness, and add a few shakes of salt or instead place up to 2 tbsp of soy sauce. (If it happened to get over-salted add a squeeze or two of lime juice.)

Step 13

Scoop rice mix onto a serving plate (or in a carved-out pineapple) and top it with spring onions and coriander.


Ingredients for 2 servings

½ lb prawn (cleaned and veined) or you can leave it

¼ cup of red bell pepper (finely chopped)

¼ cup of onion (finely chopped)

¼ cup of green onion (chopped)

2 cloves of garlic (chopped)

2 tablespoon of thin soy sauce

1 teaspoon of curry powder

1 tablespoon of oyster sauce

2 tablespoons of vegetable oil

Directions

• Add oil to the deep skillet over medium heat. Wait about 1 minute until the oil is hot, then Add egg to the skillet and scramble until cooked. Remove from the skillet and set aside.

• Put garlic and onion in the pan and stir fry until fragrant. Put bell pepper, and shrimp (if you want to add it) and stir fry for 1 minute.

• Add pineapple, raisin, green onion, cooked rice and rice. Sauté to cook thoroughly.

• Season the rice with soy sauce, oyster sauce, sugar, salt, pepper and curry powder blended well together.

• Transfer fried rice onto a plate. You can decorate your rice with sliced cucumber and sliced tomato.

Conclusion

Pineapple is delicious all by itself. When Thai chefs combine fruit into a delicious entrée, it creates a delightful taste for the meal. The dish is really a crowd-pleasing favorite. Kao pad sapparod is typically found in all restaurants in Thailand, from humble neighborhood eateries to 5 star establishments. I had Thai pineapple rice at a nice restaurant where the chef decorated and served the rice in the whole pineapple. Great presentation!

This is truly a colorful and flavorful dish, perfect to feed your family. Best of all, your kids will eat it up. literally! This menu item is excellent for any occasion. It can be a side order or entrée, depending on preference and portion size. I have a great idea! Pineapple fried rice for dinner and pina colada to drink! Sounds so awesome, doesn’t it? Let’s cook!


Tips & Tricks For This Pineapple Chicken Fried Rice

  1. First things first. It is absolutely essential to use COLD rice in this dish. I know this is a bit of a pain, but please do. It’s key for the perfect texture – if your rice is warm or hot, the final dish will be mushy. So cook the rice on the weekend or whenever you have time and that way it’s ready to go during the week for a quick meal.
  2. Now, also important – once the cold rice is added to the skillet, we cook it for about four minutes, stirring occasionally, which allows that “toasted” flavor to develop. So DO NOT rush or skip this part. It’s definitely important for taste.
  3. As for the chicken, about two large chicken breasts will give you the listed amount. You can either cook the chicken in advance or cook it in the skillet right before you make the fried rice. Either works. Also, you could absolutely use a rotisserie chicken to save time.
  4. Not feeling the chicken? This dish is delicious with any number of different proteins – so go with whatever floats your boat. Chickpeas, tofu, beef. Sky’s the limit.
  5. When you are scrambling your eggs in the skillet, you want them to be more on the “dry” side – don’t soft scramble them or the final dish can get a bit mushy.
  6. And last but not least. Start with the lower amount of soy sauce and then add more to taste. Remember that you can always add more but you can’t take it out!

Additional Fried Rice Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.


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Nutrition Information:

Yield:

Serving Size:

This data was provided and calculated by Nutritionix on 3/16/2019


Tips For Making BEST PINEAPPLE FRIED RICE

Left over rice is best – Use a day old rice that has been refrigerated. You need to plan ahead if you want to make fried rice. Cook rice previous night, and place it in refrigerator over night. Fresh hot rice soon as it hits the pan it will turn into soggy, heavy, goopy fried rice– no good!

But if you don’t have time to pre-cook rice or forgot to plan, then cook rice as you normal would, spread rice out evenly onto 1 or 2 large plates, cover loosely with kitchen towel and refrigerate for 30 minutes. Or pop the rice in freezer for 15 minutes for fast option.

For umami Thai flavors – Do not skip fish sauce and Thai basil. It gives you great Thai flavored fried rice. Also stir in jasmine rice. I used normal rice here as I could not source jasmine rice easily.

Get everything prepped before you start– have vegetables chopped, sauces mixed together, everything lined up and ready near the stove to throw into the wok.

Don’t stop – Keep stirring – You want to saute first the vegetable that takes longer to cook, lastly add vegetable that takes less time to cook. Toss vegetables until it’s just cooked, you want to keep it crunchy. And don’t forget – keep stirring, tossing.

High heat – First heat up the wok or skillet until is smoky hot. Use high heat to toss everything in hot wok.


How to make fried rice at home

Fried rice is very easy to make right at home, and after you make it once, you’ll be addicted. The best part is that you can add a variety of veggies and protein to mix it up. Here are some tips for making vegetarian fried rice at home:

  1. Use old rice: my advice is to use day old rice for the best texture and to achieve the crispiness you desire. If you want to use fresh rice, you absolutely can, just make sure that it’s sat out for 5 minutes before you cook with it. I like to spread mine on a tray to cool for 5 minutes.
  2. Use a hot wok or pan: Make sure your pan is nice and hot when you cook your fried rice. This will help to achieve crispiness. Use coconut oil or sesame oil for additional flavor.
  3. Pre-cook your eggs to speed up the process: fried rice typically doesn’t take a long time so you’ll want to cook your eggs and any protein first. Then set aside and you can toss them in when the fried rice is done.
  4. Add in additional veggies, sauce or protein. Feel free to change this recipe up and add whatever veggies you have it on hand. You could also add fish sauce, more soy sauce and even extra protein if you feel like you need it.


Watch the video: Ταϊλανδέζικο ρύζι με κοτόπουλο, κάσιους και ανανά (January 2022).