Pineapple Thai Rice Recipes

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PINEAPPLE FRIED RICE (THAI)



Pineapple Fried Rice (Thai) image

Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.

Provided by Nagi

Categories     Side Dish

Number Of Ingredients 15

2 tbsp vegetable oil
2 garlic cloves (, finely minced)
1/2 onion (, finely chopped)
1/2 red capsicum / bell peppers (, diced (~ 3/4 cup))
1/2 cup peas (, frozen)
3 cups day old jasmine rice (, cooked (Note 1))
1 1/2 cups pineapple pieces (, fresh or canned drained (~ 220g) (Note 2))
1/2 cup green onion (, sliced)
1 tbsp oyster sauce
1 1/2 tbsp fish sauce
1/2 tsp sugar
1 tbsp oyster sauce
1 1/2 tbsp soy sauce (, light or all purpose (not dark soy))
1 1/2 tbsp soy sauce
1 tbsp Thai Seasoning (Gold Mountain)

Steps:

  • Heat oil in a wok or large non stick skillet over high heat.
  • Add garlic and onion, cook for 1 minute.
  • Add capsicum, cook for 1 minute.
  • Add peas, stir for 30 seconds.
  • Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
  • Add pineapple, stir for just 30 seconds to warm through.
  • Stir through green onions then serve!

Nutrition Facts : Calories 187 kcal, Carbohydrate 35 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 322 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

THAI PINEAPPLE FRIED RICE



Thai Pineapple Fried Rice image

Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.

Provided by Cookie and Kate

Categories     Entree

Time 25m

Number Of Ingredients 13

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1 1/2 cups chopped fresh pineapple
1 large red bell pepper, diced
3/4 cup chopped green onions (about 1/2 bunch)
2 cloves garlic, pressed or minced
1/2 cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing

Steps:

  • Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
  • Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
  • Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
  • Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
  • Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg

PINEAPPLE THAI RICE



Pineapple Thai Rice image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

4 green onions (green part only)
1 large red chili, seeds removed
2 Tbsps cilantro
2 bags Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice)
1 Tbsp olive oil
1 tsp garlic, minced
1 1/2 Tbsp soy sauce
1 lb frozen cooked shrimp, thawed and rinsed with cold water

Steps:

  • Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.
  • Prepare rice according to package directions.
  • While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.
  • Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.

THAI-STYLE PINEAPPLE-COCONUT RICE



Thai-Style Pineapple-Coconut Rice image

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

Provided by Nava Atlas

Categories     HarperCollins     Coconut     Pineapple     Brown Rice     Rice

Number Of Ingredients 14

1 1/2 cups uncooked long- grain brown rice, such as brown basmati
1 cup light coconut milk (about half a 15-ounce can), or more as needed
1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water
1 large onion, preferably red, chopped
2 cups small broccoli florets
1 medium red or green bell pepper, diced
2 medium carrots, peeled and sliced
2 medium ripe fresh tomatoes, diced
2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use)
1 to 2 teaspoons good-quality curry powder
2 teaspoons minced fresh or jarred ginger, or more to taste
Salt to taste
Crushed red pepper flakes to taste
Crushed peanuts or cashews for topping (optional)

Steps:

  • Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
  • Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
  • Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
  • Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
  • Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
  • Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN



Thai Fried Rice with Pineapple and Chicken image

This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.

Provided by eatvancity

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 15

3 slices bacon, diced
3 shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
3 egg yolks, beaten
1 teaspoon vegetable oil, or as needed
3 cups cooked jasmine rice
1 red Thai bird chile pepper, finely chopped
2 tablespoons whole cilantro leaves
1 tablespoon soy sauce
2 teaspoons fish sauce
½ teaspoon white sugar
4 ounces tiger prawns, peeled and deveined
¼ cup chopped fresh pineapple
3 green onions, finely chopped

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.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g

THAI PINEAPPLE STIR-FRIED RICE



Thai Pineapple Stir-Fried Rice image

Colorful and luscious, this Thai restaurant classic can easily be made at home.

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups long-grain brown rice, rinsed
1 1/2 tablespoons olive oil
1 medium onion, quartered and sliced
2 cups small broccoli florets
2 medium carrots, sliced
1 medium red or orange bell pepper, diced
3 to 4 scallions, sliced
2 medium tomatoes, diced
One 16-ounce can unsweetened pineapple chunks, drained
1 cup light coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons minced fresh or jarred ginger
Chopped cashews, optional

Steps:

  • Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
  • Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
  • Add the broccoli, carrots, and bell pepper. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
  • Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
  • Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
  • This is one of those dishes with so much going for it that you can complete the meal with no further recipes. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192). I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
  • Calories: 315
  • Total Fat: 7.5g
  • Protein: 6g
  • Carbohydrates: 59g
  • Fiber: 5g
  • Sodium: 205mg

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