-By Chef Enna
I’m sure there’s a lot running through your mind — pineapple fried rice? Calm down, okayyy; it’s not as weird as you think. Pineapple fried rice originates from Thailand. It is a popular variation of traditional Thai fried rice that gained prominence with the rise of tourism in the 1970s. It is often served dramatically in a hollowed-out pineapple, blending savory rice with sweet pineapple.
It’s a distinctive Thai dish that uses key Thai seasonings such as fish sauce, soy sauce, and curry powder. The addition of pineapple provides a sweet-tangy contrast to the savory stir-fried rice. While Thai in origin, several versions now exist globally, with some recipes simplifying the classic Thai flavor profile and others tweaking it to suit individual taste buds.
I got to try pineapple fried rice for the first time last year while taking Hilda Baci’s online classes. I had always been curious about this dish that is served in pineapple skin. Other variations of fried rice have their distinct tastes, so this was an opportunity to learn and prepare something different. Let’s get right into it, as it is quite a simple meal to prepare.
Ingredients (Nigerian-style preparation):
To cook this meal the Nigerian way, you’ll need:
Rice (the star of the show); Sweet pineapples (the co-star of the show); Carrots; Green pepper; Green peas; Onions; Fresh pepper; Fresh ginger and garlic; Seasoning cubes; Curry powder; Dark soy sauce; Fresh chicken; Groundnut oil.
The first thing I like to do before cooking any meal is prep all the ingredients; it makes cooking easier and faster.
Preparation:
-Boil and fry the chicken, then set aside.
-Wash the raw rice and set aside to cook with the chicken stock.
-Wash and finely dice all the vegetables — carrots, green pepper, and onions.
-Blend the fresh pepper, ginger, and garlic.
-Wash the pineapple, cut it into two equal halves, carefully scoop out the flesh without damaging the skin, and dice the pineapple into small cubes. Once everything is prepped, we can proceed to cook the meal.
-First, cook the washed rice with the chicken stock, adding seasoning and pepper for enhanced flavor. Once the rice is cooked, set it aside.
-Next, in a dry pot, add some of the oil used to fry the chicken. Once hot, add the curry powder and stir for a few seconds. Then add the diced carrots, green pepper, onions, and green peas, and stir-fry. Keep stirring for several minutes to allow the vegetables to cook properly. It’s best to cook the veggies on medium heat.
-While cooking, add the blended ginger, garlic, and fresh pepper (according to your taste) and continue stirring. Allow it to cook for a while, stirring occasionally to prevent burning.
-After 5–7 minutes, the vegetables should be cooked. If you prefer softer veggies, you can allow them to cook for up to 10 minutes.
-Once the veggies are ready, transfer everything to a bigger pot to finish the cooking and avoid spills while stirring. On low heat, add the cooked rice, cooked veggies, diced pineapple, and soy sauce (use a small quantity to enhance the taste and color of the dish). Stir-fry until all ingredients are well combined. Taste and adjust seasoning as needed.
Your meal is now ready and can be served in the pineapple skin. It can be enjoyed with coleslaw or fried plantain, but you can also go ahead and enjoy your pineapple fried rice with fried chicken. The major difference between this rice and other types of fried rice is the pineapple, which gives the dish an entirely different and unforgettable taste.
I hope you try this recipe, and I’d love to hear from you when you do. Kindly send your reviews and chats to enaamobi98@gmail.com or on Instagram at @thecravefactory.ng.
Regards,
Chef Enna