Everywhere I go, I see pineapples here, there and everywhere. So, while it’s still in season, I am very eager to do something with them again.
After my baking episode of pineapple tarts a few weeks back and juicing the remainder, I am considering making a savoury dish now.
Of course, the first thing that came to mind is Pineapple Fried Rice (in Thai – Khao op sapparot). It is one of my family favourites and in this recipe, I’d like to follow the same presentation and flavour as I had always remembered – that is, served in a pineapple with a taste of sweet umami flavour
If you noticed, this pineapple dish is a fancier pineapple fried rice with toasted nuts and raisins which of course further elevates the flavour.
Pineapple Fried Rice (adapted from Adam Liaw’s Asian After Work)
4 cups cooked-overnight jasmine rice
2 tbsp vegetable oil
100 g chicken thigh fillets, sliced
100 g prawns, peeled and deveined
100 g fresh pineapple, cut into small cubes (keep the pineapple husk as serving plate)
1/2 cup frozen peas
1/2 cup roasted unsalted cashew nuts
1 tbsp soy sauce
2 tbsp fish sauce
1 tsp curry powder
Salt, to taste
Handful of spring onion, sliced
Handful of coriander leaves, for garnish
Fried shallots, for garnish
1. Place the pineapple husk in the oven at 160 celsius. Leave it for 15 mins to caramelise the sugar. Remove and set aside.
2. Heat the oil in a wok. Fry the chicken pieces until just a tad of pink left. Add the pineapple cubes and fry until they start to caramelise.
3. Add the peas, cashew nuts, prawns and raisins. Fry until the prawns turn pink. Add fish sauce, soy sauce and curry powder – stir to combine and mix well.
4. Toss in the rice and with the wok spatula, break up any rice clumps. Mix well with all ingredients in the wok. Taste and adjust seasoning.
5. Sprinkle the sliced spring onions around the rice and mix well.
6. To serve, spoon the rice into the pineapple husk. Garnish with coriander leaves and fried shallots.