I first tried Thai Pineapple Fried Rice on a trip to Malaysia and I was hooked. It’s a popular dish in Malaysia, which is directly beside Thailand, and has variations across South East Asia. I especially love adding Sweet Chili Sauce to spice up the dish.
Everyone loves eating Fried Rice, it’s a great way to use up leftover rice. I never seem to judge how much rice to cook, and always have too much rice leftover. This recipe is perfect for me, allowing me to use up leftover rice.
Not everyone knows how to make Pineapple Fried Rice properly. It’s definitely not regular Chinese Fried Rice with pineapple thrown in. It’s also not Hawaiian Fried Rice. I wonder if some of those Thai Pineapple Fried Rice recipe writers have even been to Malaysia or Thailand? The flavour combination from Chinese and Thai flavours are completely different. I’ll let you be the judge of some of the recipes out there!
We eat this dish in Malaysia all the time, and there are variations in making this dish. Pork floss is a type of dried meat with a cotton candy texture, used to garnish and flavour the fried rice. The pork floss or rousong in chinese, can be substituted for beef or chicken floss called serunding in Malay. Some people prefer not to use it at all, as it is quite expensive.
The other tip I have is to balance the sweet, sour and salty flavours of the Thai Pineapple Fried Rice. It’s important to get a sweet and flavourful pineapple, I can’t stress this enough. If the pineapple isn’t sweet enough, it throws the flavour balance off and won’t taste right. Add a tablespoon of sugar and adjust to taste.
It’s always fun to serve the Malaysian or Thai Pineapple Fried Rice in a hollowed pineapple boat, used a bowl. Adds and easy wow factor, plus the necessary pineapple your meal. Bon Appetit! Приятного аппетита!
Pineapple Fried Rice
- 500 grams raw shrimp peeled and deveined
- 2 tablespoons oil or butter
- 3 cloves garlice minced
- 1 red chili finely sliced
- 1 red pepper capsicum
- 1/2 small onion chopped
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 tablespoon sugar* to taste
- 4 cups of cooked white rice
- 1 fresh pineapple whole, cored and chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- ½ cup cashew nuts
- pork floss for garnish optional
Heat 1 tablespoon oil in wok until hot. Fry the garlic and red chili until fragrant. Add the shrimp and fry shrimp until it is cooked. Removed from heat and set aside. Don't overcook the shrimp!
Add 1 tablespoon oil to wok. Fry the onion, turmeric, curry powder and red pepper and fry for about 2 minutes.
Add the rice and pineapple and stir together. Then add the fish sauce, soy sauce. Stir fry for another minute. Taste and adjust if necessary.
Add the cashews and cilantro. Serve in a hollowed pineapple boat, garnish with cilantro and pork floss and serve immediately.
It's important to balance the sweet, sour and salty in this dish. If the pineapple isn't sweet enough, add sugar to correct the flavour. If using canned pineapple, I use a whole can and adjust sweetness as required. You can also replace the shrimp with chicken, or add chicken with the shrimp. Day old rice is best, or at least prepared and cooled a few hours in advance, otherwise freshly made rice can get soggy.