Thai Pineapple Fried Rice in a Crispy Pineapple Bowl

Name: Thai Pineapple Fried Rice in a Crispy Pineapple Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 120 g chicken thigh; 350 g cooked jasmine rice; 1 pineapple; 2 eggs; 20 g cashew nuts; 30 g onion; 2 cloves garlic; 2 tbsp spring onion; 1/2 tbsp soy sauce; 1/2 tbsp curry powder; 2 tsp sugar; 1 pinch salt

This Thai pineapple fried rice is sweet, savory, and fragrant with curry powder, juicy pineapple, tender chicken, and crunchy cashews. Serving it in a baked pineapple shell makes it especially eye-catching for dinner parties or a fun weeknight meal.

Servings2 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

chicken thigh
120 g
cooked jasmine rice
350 g
pineapple
1
eggs
2
cashew nuts
20 g
onion
30 g
garlic
2 cloves
spring onion
2 tbsp
soy sauce
0.5 tbsp
curry powder
0.5 tbsp
sugar
2 tsp
salt
1 pinch

Step-by-Step Instructions

Cut the pineapple in half lengthwise, keeping the stem attached. Scoop out the flesh, leaving a sturdy shell about 1/2 inch thick. Dice 45 g of the pineapple flesh and reserve 2 tsp of the juice. Place the hollowed pineapple halves on a tray and bake at 150 C (300 F) for 15 minutes to lightly dry and perfume the shells.

Soak the cashews in water for 10 minutes, then drain well. Heat a little oil in a wok or skillet over low heat and fry the cashews until lightly golden; remove and set aside. Beat the eggs with the soy sauce and a pinch of salt, then cook in a hot pan until just set and lightly crisp around the edges. Transfer to a plate.

Add the chicken thigh to the pan and stir-fry until fully cooked. Add the garlic and onion, then cook for 1 to 2 minutes until fragrant. Add the cooked rice and curry powder, breaking up any clumps as you toss.