pineapple fried rice
It’s hard to believe it’s been 25 years since we lived in Singapore! Immersing myself in the expat community was the best way to make new friends, and one of my favorite ways to connect was through cooking classes. There were plenty to choose from, often hosted in the homes of expats from around the world.
One of my first instructors was Akiko Kristiansen, a longtime Singaporean expat, who introduced us to the vibrant flavors of Thai and Vietnamese cuisine. Her classes were small and intimate, with no more than ten people, making the experience both hands-on and personal. At the time, I was especially drawn to Thai cooking, and one of the first dishes I made was pineapple fried rice. Many delicious recipes followed, but that one has always stood out—especially because of its stunning presentation. Serving it in a hollowed-out pineapple never fails to spark conversation!
For the best pineapple, choose one that feels heavy for its size and has a sweet, syrupy aroma at the base—sure signs of perfect ripeness.
you will need
2 cups cooked jasmine rice (fluffed with a fork)
3/4 cup chopped fresh pineapple
10 to 12 shrimps, steamed and sliced or roughly chopped
2 spring onions, sliced
4 to 6 dried shrimp (soak dried shrimp in warm water for about 10 minutes before using them, then roughly chop)
2 tablespoons fish sauce
3 cloves garlic, minced
handful coriander, chopped
method
Cut a fresh pineapple down the middle. Using a sharp knife, remove the core from the middle. Score lines in the pineapple first then carefully scoop out the pineapple flesh with a spoon. Take kitchen towel and blot dry the empty shell.
In a wok or large frying pan over medium-high heat with a splash of oil, add garlic and dried shrimp. Stir until fragrant, then add spring onions and one cup of the cooked rice. Mix well. Add remaining rice, fish sauce, and pineapple. Gently mix until all ingredients and rice is hot. Mix in coriander. Fill the pineapple shell with rice. Serve immediately.
the culinary chase’s note:
Pineapple fried rice pairs well with chicken in chili basil sauce and glass noodle salad. Enjoy!