Thai Pineapple Fried Rice (Khao Pad Sapparod) is a vibrant, tropical dish that perfectly balances savory, sweet, and a touch of spice. Traditionally served in a hollowed-out pineapple, this flavorful fried rice is made with shrimp, curry powder, and juicy pineapple chunks, offering a taste of Thailand in every bite.
Khao Pad Sapparod, or Thai Pineapple Fried Rice, has always been my absolute favorite dish to order at a Thai restaurant. The balance of sweet pineapple, savory shrimp, and aromatic curry powder is a combination I just can’t resist. When I found the recipe in 101 Thai Dishes You Need to Cook Before You Die by Jet Tila, I knew I had to make it at home.
In restaurants, this dish is often served in a hollowed-out pineapple, which adds a fun, festive touch. While I didn’t go all out with the pineapple boat for my homemade version (a bit much for a regular Tuesday dinner, honestly), I can assure you it’s still just as delicious in any bowl—pineapple or not.
This fried rice has all the hallmarks of a great Thai dish: it’s savory, a little sweet, and perfectly spiced. The addition of curry powder gives the rice a warm golden color and a deep, earthy flavor.
While Chinese sausage is sometimes used, I find that shrimp is more common in most Thai restaurants, and it’s easier to find too. That being said, chicken or any protein of your choice will work just as well.
The beauty of this dish is that it’s versatile and can be tailored to whatever you have on hand. It’s the kind of meal that impresses without being overly complicated.
Ingredients for Pineapple Fried Rice
- Pineapple: The star of the dish, providing a sweet and juicy contrast to the savory flavors. It’s typically hollowed out to serve as a fun serving vessel, but you can also serve it in any bowl.
- Cooking Oil: A high-temperature cooking oil, like canola or vegetable oil, helps to fry the rice without burning.
- Garlic: Adds a fragrant, savory base to the fried rice, infusing the dish with depth.
- Shallots: Milder than onions, they add a subtle sweetness and depth to the dish.
- Fresh Ginger: A small amount of ginger brightens the flavor with a touch of heat and warmth.
- Protein: Traditional recipes use shrimp, but you can also use chicken, tofu, or another protein of choice for variation.
- Cooked Jasmine Rice: The perfect foundation for fried rice, jasmine rice is fragrant, light, and fluffy when cooked. Chilled rice works best as it separates easily during frying.
- Fish Sauce: This key ingredient gives the dish a salty, umami kick.
- Soy Sauce: Adds richness and color to the rice.
- Sugar: A bit of sugar balances the saltiness and enhances the sweetness of the pineapple.
- Curry Powder: This provides a warm, golden color and an aromatic, slightly earthy flavor.
- Scallions: Chopped and added near the end for a fresh, slightly oniony crunch.
- White Pepper: A dash of white pepper gives the fried rice a mild heat and a subtle spicy finish.
- Cilantro: Fresh cilantro leaves are used as a garnish, adding a burst of freshness and color.
How to Make Thai Pineapple Fried Rice
Start by preparing the pineapple: Cut it in half lengthwise, creating two equal halves. Carefully scoop out the flesh, leaving a hollow shell that can later hold the fried rice. Dice about 1 cup of the pineapple into medium-sized chunks for the rice, saving the rest for snacking or another dish.
Next, heat oil in a large skillet or wok over medium-high heat. Add the garlic, shallots, ginger, and shrimp (or your choice of protein) to the pan. Stir-fry for about 3-4 minutes, or until the shrimp turns pink and the garlic and shallots become fragrant. If you’re using chicken, cook it until golden and fully cooked through.
Once the shrimp is ready, add the chilled jasmine rice to the pan. Gently stir, using the flat side of your spatula to push down on the rice in small circular motions, which will help separate the grains without breaking them. Let the rice cook for about a minute, ensuring it heats through.
Now, stir in the fish sauce, soy sauce, sugar, and curry powder. Continue stirring for another minute, allowing the flavors to fully combine and giving the rice a lovely golden hue from the curry powder.
Fold in the diced pineapple and cook for another 1-2 minutes, letting the fruit absorb the savory flavors of the rice. Then stir in the chopped scallions and a pinch of white pepper for an extra burst of flavor.
Finally, transfer the fried rice into the hollowed-out pineapple halves for a traditional presentation, or simply serve it in bowls. Garnish with fresh cilantro leaves, and enjoy your flavorful, tropical dish!
Thai Pineapple Fried Rice (Khao Pad Sapparod)
Ingredients
- 1 large pineapple
- 3 tbsp canola or other high-temperature cooking oil
- 4-6 cloves garlic coarsely chopped
- 3 tbsp diced shallots
- 1 tbsp finely chopped fresh ginger
- 1 cup shrimp or chicken, tofu, or another protein, peeled and deveined (or chopped if using chicken)
- 4 cups cooked and chilled jasmine rice
- 2-3 tbsp fish sauce
- 3-4 tbsp soy sauce
- 1 tbsp white sugar
- 1 tbsp curry powder
- 2-3 scallions chopped
- Pinch white pepper
- 3 tbsp cilantro leaves for garnish
Instructions
- Cut the pineapple in half lengthwise, creating two halves. Carefully cut out the center and scoop out the flesh, leaving a hollowed-out shell. Dice about 1 cup of the pineapple into medium-sized chunks for the fried rice, and save the rest for snacking or another dish.
- In a large skillet or wok, heat the oil over medium-high heat. Add the garlic, shallots, ginger, and shrimp (or your protein of choice). Stir-fry for about 3-4 minutes, until the shrimp turns pink and the garlic and shallots become fragrant. If using chicken, cook until the pieces are golden and fully cooked through.
- Add the chilled jasmine rice to the pan. Gently stir and use the flat side of your spatula to push down on the rice in small circular motions. This helps to separate the rice grains without breaking them. Let the rice cook for another minute or so, ensuring it heats through.
- Stir in the fish sauce, soy sauce, sugar, and curry powder. Continue stirring for another minute until everything is well incorporated, and the rice has taken on a lovely golden color from the curry powder.
- Fold in the diced pineapple and cook for another 1-2 minutes to let the fruit absorb the savory flavors of the rice. Stir in the chopped scallions and a pinch of white pepper for extra flavor.
- Once everything is well combined, transfer the fried rice into the hollowed-out pineapple halves for a traditional presentation, or simply serve in a bowl. Garnish with fresh cilantro leaves, and enjoy!
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