Thai Pineapple Rice
by Tarla Dalal
Added to 187 cookbooks
This recipe has been viewed 110868 times
The Thai Pineapple Rice is nothing short of an adventure for your taste buds. As they travel into each mouthful, your taste buds will experience a burst of flavours – the sweet and sour pineapple, spicy curry paste, soothing coconut milk, juicy raisins, and more, and more. While the authentic preparation of this dish does require a little effort in buying a whole pineapple and cutting it appropriately, the presentation and outcome completely justify the time spent.
Method- Cut the pineapple into half lengthwise, keeping the leaves on. Scoop out the pineapple from the center portion using a sharp knife.
- Chop the scooped pineapple into cubes you will get approx. 1½ cups of chopped pineapple. Keep aside.
- Heat the butter in a deep non-stick kadhai, add the onions and green chillies and sauté on a medium flame for 2 minutes.
- Add the prepared yellow curry paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the chopped pineapple, coconut milk, raisins, cashewnuts, cooked rice, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Divide the rice into 2 equal portions and fill each portion of the rice into the scooped out pineapple halve.
- Serve immediately garnished with coriander.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe