Equipment
Ingredients
Pineapple and Base
- 1 whole fresh pineapple, unpeeled
- 600 g cooked jasmine rice, chilled
- 30 ml neutral oil
Proteins and Aromatics
- 100 g bacon, chopped
- 250 g boneless skinless chicken thigh, diced into 1.5cm pieces
- 2 eggs, lightly beaten
- 15 g garlic, minced
- 40 g shallot, finely diced
Sauce and Spices
- 10 g curry powder
- 30 ml soy sauce
- 15 ml fish sauce
- 15 ml oyster sauce
- 5 g granulated sugar
- 2 g white pepper, ground
Mix-ins and Garnish
- 50 g roasted cashews, unsalted
- 15 g spring onions, thinly sliced
- 10 g fresh coriander, leaves only
Nutrition (per serving)
Method
Using a chef knife, slice the pineapple in half lengthwise, cutting straight through the green crown. Use a smaller knife to score the flesh, then scoop it out with a large metal spoon to create two hollow shells. Dice 150g of the removed flesh and set aside, reserving the juice.
Place a large wok over medium-high heat. Add the chopped bacon and cook until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the wok.
Add the diced chicken thigh to the bacon fat. Stir-fry until browned and cooked completely through, reaching an internal temperature of 74°C/165°F. Remove the chicken from the wok and set aside.
If the wok is dry, add the neutral oil. Add the minced garlic and diced shallot, stir-frying for about 30 seconds until highly fragrant but not browned.
Push the aromatics to one side of the wok. Pour the lightly beaten eggs into the empty space. Scramble them quickly with a spatula until just set.
Add the chilled, cooked jasmine rice to the wok. Use the spatula to break up any clumps, tossing the rice thoroughly with the eggs and aromatics.
Sprinkle the curry powder evenly over the rice. Toss continuously until the rice takes on a uniform, vibrant yellow color and the spices are toasted.
Pour the soy sauce, fish sauce, oyster sauce, sugar, and white pepper over the rice. Stir-fry rapidly to coat every grain of rice with the seasoning.
Return the cooked chicken, crispy bacon, 150g of the reserved diced pineapple, and the roasted cashews to the wok. Toss everything together until just warmed through.
Remove the wok from the heat. Spoon the hot fried rice mixture generously into the hollowed-out pineapple shells. Let rest for a few minutes so the shell warms slightly, releasing more pineapple aroma.
Garnish the filled pineapple shells with sliced spring onions and fresh coriander leaves before serving immediately.
Chef's Notes
- The secret to restaurant-quality fried rice is temperature control. Ensure your wok is smoking hot before adding the cold rice to achieve 'wok hei' (breath of the wok).
- Pre-chilling your rice retrogrades the starches, drying out the exterior of each grain. This allows the rice to fry and separate individually rather than steaming into a mushy clump.
- Bacon is not strictly traditional in all regions of Thailand, but it provides a phenomenal smoky fat base that elevates the umami profile of the dish and pairs perfectly with the sweet pineapple.
- If your pineapple is extremely juicy, lightly pat the diced pieces with a paper towel before adding them to the wok to prevent excess moisture from ruining your rice texture.
Storage
Refrigerator: 3 days — Store leftover rice in an airtight container, discarding the pineapple shell.
Freezer: 1 month — Freeze without the fresh pineapple chunks or shell.
Reheating: Microwave on high with a damp paper towel over the bowl, or stir-fry in a hot pan with a splash of water until steaming.
