Best Thai Fried Pineapple Recipes

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• 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.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

THAI PINEAPPLE SHRIMP FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
• Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
• Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
• Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

THAI-STYLE PINEAPPLE FRIED RICE WITH SHRIMP AND CASHEWS

Steps:

• Pat the shrimp dry with paper towels and season with 1/4 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Add the garlic, fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. Stir in the shrimp and any accumulated juices, the pineapple, cashews, raisins (if using), and soy sauce. Season to taste with more soy sauce or fish sauce. Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro.

THAI FRIED PRAWN & PINEAPPLE RICE

Steps:

• Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
• Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.

THAI SHRIMP FRIED RICE WITH PINEAPPLE

Steps:

• prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
• heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
• add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.

THAI PEANUT-PINEAPPLE FRIED RICE

Steps:

• Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
• Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
• Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.

THAI PINEAPPLE-PEANUT FRIED RICE

Steps:

• Pour teriyaki sauce over tofu. Refrigerate for about 10 minutes to marinate. Drain tofu, reserve teriyaki sauce.
• Heat oil in a large skillet over medium high heat. Add tofu; cook 3-4 minutes on each side until golden brown. Remove tofu from skillet.
• Add red pepper to skillet, cook for 2 minutes. Add onion; cook and stir for 1 minute.
• Add rice and pineapple; stir and cook until heated through, about 3 minutes.
• Add tofu, peanuts, basil and reserved teriyaki; stir until heated through.
• For a kick add red pepper flakes with tofu.

THAI PINEAPPLE FRIED RICE - PAD KAO SAPAROD

Steps:

• In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
• Add the carrots and green beans and stir-fry 2 minutes.
• Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
• Garnish with green onion and cilantro before serving.
• Serve with soy sauce, if desired.

THAI PINEAPPLE FRIED WITH SMOKED SAUSAGE

Steps:

• 1. I am using a non-stick wok; so less oil for frying will be required. You need to make sure your wok is very hot.
• 2. Add 1 tablespoon of olive oil and sesame oil to hot wok.
• 3. Add part of the garlic and chili peppers to flavor hot oil to fry eggs. Fry eggs, once done remove and set aside to add back later.
• 4. Add the balance of olive and sesame oil, then add smoked sausage and stir fry until golden brown.
• 5. Then add part of the scallions and cilantro (hold some back for garnish),minced ginger, chili peppers, and garlic. Then add jasmine rice ( fluff rice with a folk before adding), in addition make sure your rice is warm or room temperature. Cold rice will cool your pan down. Stir rice to keep the grains loose, then add back fried eggs and blend well.
• 6. Add balance of ginger and peppers, then lime juice, lemon zest, fish sauce, and soy sauce, once the rice is well coated with all those wonderful Thai flavors, add pineapple chunks and blend well. If you want a little more spice you can red pepper flakes.
• 7. Place fried rice in serving dish and garnish with scallions, cilantro, red and green chili peppers. Served rice with the traditional Thai sides, cucumbers, lime or lemon slices and bean sprouts.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• 1. Place bacon in wok, cook and stir over medium heat until crisp. (about 10 minutes)
• 2. Remove bacon with slotted spoon and reserve bacon drippings in the wok.
• 3. Cook and stir shallots in bacon drippings over medium-high heat. 1 - 2 minutes.
• 4. Stir chicken into shallots and cook stirring until browned on one side, about 1 minute. stir, continue
• 5. Add 2 tablespoons of curry powder, stir until chicken is coated.
• 6. Make a well in the center of chicken, pour in oil. Add egg yolks. Cook and stir until set. 1- 2 minutes.
• 7. Add rice and stir, breaking up rice.
• 8. Mix chile pepper, cilantro, soy sauce, remaining curry powder, fish sauce, and sugar into rice mixture.
• 9. Add shrimp and cook until shrimp is cooked through , about 2 minutes.
• 10. Fold in pineapple, green onions and bacon.

THAI PEANUT-PINEAPPLE FRIED RICE

Steps:

• Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
• Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
• Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.

THAI FRIED PINEAPPLE

Steps:

• With a sharp knife, remove the top of the pineapple and peel the skin. Be sure to remove the eyes. Cut the pineapple in half lengthwise and remove the core. Cut the flesh lengthwise into 1/2" thick wedges.
• Heat the butter in a heavy pan and add the pineapple wedges. Cook over medium heat for 1-2 minutes on each side or until a pale golden color.
• In a separate pan, dry-fry the coconut until light brown. Remove heat and set aside.
• Sprinkle the brown sugar into the pan with the pineapple. Add the lime juice and cook, stirring constantly, until the sugar dissolves.
• Divide the pineapple into 4 serving dishes, sprinkle with coconut, garnish with lime and serve with thick yogurt if desired.