Thai Fried Pineapple Recipes

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

Ingredients

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

Ingredients

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 FRIED PRAWN & PINEAPPLE RICE

Thai fried prawn & pineapple rice image

This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month

Provided by Good Food team

Categories Dinner, Main course

Time 25m

Number Of Ingredients 13

Ingredients

2 tsp sunflower oil
bunch spring onions , greens and whites separated, both sliced
1 green pepper , deseeded and chopped into small chunks
140g pineapple , chopped into bite-sized chunks
3 tbsp Thai green curry paste
4 tsp light soy sauce , plus extra to serve
300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice)
2 large eggs , beaten
140g frozen peas
225g can bamboo shoots , drained
250g frozen prawns , cooked or raw
2-3 limes , 1 juiced, the rest cut into wedges to serve
handful coriander leaves (optional)

Steps:

Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.

Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.9 milligram of sodium

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

Ingredients

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

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