Thai Pineapple Fried Rice Platter

About This Recipe

Khao Pad Sapparot, or Thai pineapple fried rice, shows up at celebratory tables across Thailand because it looks generous and tastes like a balance of sweet, salty, and savory in every bite. Day-old jasmine rice is the non-negotiable base — fresh rice turns gummy in the wok — stir-fried hard and fast with shrimp, curry powder, and chunks of ripe pineapple. The dish gets its signature gold color and mild warmth from Thai yellow curry powder, a colonial-era import that Thai cooks folded into their own fried rice tradition generations ago. Cashews and raisins add crunch and sweetness, while fish sauce keeps the whole thing anchored in savory umami rather than tipping into dessert territory. Serving it in a hollowed pineapple half is a popular restaurant flourish for special occasions, but at home it is just as easy to pile it high on a platter with lime wedges and cucumber on the side.

Ingredients

Serves 2

• 4 cupscooked jasmine rice(cooled, preferably day-old)
• 300 gshrimp(peeled and deveined)
• 1.5 cupsfresh pineapple(cut into small chunks)
• 2 tbspvegetable oil
• 2 clovesgarlic(minced)
• 1small onion(diced)
• 2 tspThai yellow curry powder
• 2 tbspfish sauce
• 1 tsplight soy sauce
• 0.5 tspsugar
• 0.33 cuproasted cashews
• 2 tbspraisins
• 3scallions(sliced)
• 1lime(cut into wedges)

Instructions

1. 1

   Cook the shrimp

   Heat 1 tbsp oil in a wok over high heat. Add shrimp and cook 1-2 minutes per side until pink and just opaque, then remove and set aside.

2. 2

   Fry the aromatics

   Add remaining oil, garlic, and onion to the wok. Stir-fry 1 minute until fragrant, then sprinkle in curry powder and toast 20 seconds until it smells nutty.

3. 3

   Add the rice

   Add the cold rice, breaking up any clumps with the back of the spatula. Stir-fry 3-4 minutes over high heat until every grain is coated gold and slightly crisp at the edges.

4. 4

   Season

   Pour in fish sauce, soy sauce, and sugar. Toss to combine, tasting as you go — it should taste savory first, sweet second.

5. 5

   Finish

   Fold in the pineapple, cashews, raisins, and cooked shrimp. Toss just until warmed through, about 1 minute, so the pineapple stays juicy instead of mushy.

6. 6

   Serve

   Scatter scallions over the top and serve immediately with lime wedges and cucumber slices on the side.

Variations

• •

  Swap shrimp for diced chicken thigh or cubed firm tofu for a vegetarian version.

• •

  Add 1 diced red bell pepper with the onion for extra color and crunch.

• •

  Serve it stuffed into a hollowed pineapple half for a dramatic presentation.

Storage

Refrigerate in an airtight container up to 3 days. Reheat in a hot wok or skillet with a splash of oil rather than the microwave, which makes the rice mushy.

Frequently Asked Questions