Thai Pineapple Fried Rice
Fragrant jasmine rice stir-fried with shrimp, pineapple, and Thai aromatics, served in a hollowed pineapple half. A vibrant, sweet and savory dish that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 2 cups cooked jasmine rice (cooled)
- ½ lb medium shrimp (peeled, deveined)
- 1 cup fresh pineapple (diced)
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 tbsp red curry paste
- 1.5 tbsp fish sauce
- 1 tbsp lime juice (fresh)
- ½ cup red bell pepper (diced)
- ¼ cup green onion (sliced)
- ¼ cup cashews (roasted)
- 2 tbsp fresh cilantro
Instructions
- 1
Halve the pineapple lengthwise, scoop out flesh leaving a 0.5-inch shell, then dice the flesh into 1-inch pieces.
- 2
Pat shrimp dry and season lightly with salt and pepper.
- 3
Heat oil in a 12-inch wok or skillet over high heat. Add shrimp and cook 2-3 minutes until pink, then transfer to a plate.
- 4
In the same wok, add garlic and cook 30 seconds until fragrant. Stir in curry paste and cook 1 minute.
- 5
Add cooled rice, breaking up any clumps, and stir-fry 3-4 minutes until heated through and coated with paste.
- 6
Return shrimp to wok, then add diced pineapple, bell pepper, fish sauce, and lime juice. Toss constantly for 2 minutes.
- 7
Remove from heat and fold in green onion, cashews, and cilantro.
- 8
Mound the fried rice into the pineapple shells and serve immediately with lime wedges on the side.
Tools you’ll need
- 12-inch wok or skillet
- wooden spoon or spatula
- cutting board
- sharp knife
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
