Khao Phad Sapparod

Pineapple Rice


Preparation info

  • Difficulty


  • Serves


Appears in

The Little Thai Cookbook

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

This delicately-scented, resplendent-looking dish of pineapple rice may look difficult to prepare, but is actually quite simple to do. If in season, choose Thai pineapples (also known as golden pineapples) for their ambrosial sweet flesh, and throw in a handful of roasted cashew nuts for added texture and crunch.


  • 1 ripe pineapple, about 1.5 kg
  • 3 tablespoons cooking oil
  • 10 shallots, peeled and sliced
  • 85 g dried prawns, soaked in hot water for 5 minutes, then drained and chopped
  • 280 g chicken breast meat, skinned and cut into small cubes
  • 4 chicken sausages, cut into small cubes
  • 3 tablespoons fish sauce (nam pla)
  • 2 tablespoons meat curry powder (optional)
  • ¼ cup (60 ml) light soy sauce
  • tablespoons sugar
  • 750 g cooked rice


  • 1 tablespoon crisp-fried shallots
  • a handful of coriander leaves, chopped
  • 1 red chilli, cut into strips and soaked in cold water


  1. Cut the pineapple in half lengthways. Run a knife around the edge of the pineapple to cut and scoop out the flesh. Cut the flesh into 1-cm cubes to get about 200 g. Set shell aside until needed.
  2. Heat the oil in a pan over medium heat. Add the shallots and stir-fry until golden brown and crisp. Drain well and set aside.
  3. Reheat the pan and using the same oil, stir-fry the dried prawns until fragrant. Add the chicken and sausage cubes and stir-fry until the chicken is cooked.
  4. Add the fish sauce, meat curry powder (optional), soy sauce, sugar and cooked rice. Mix well. Add the pineapple cubes and stir-fry for 2–3 minutes. Dish out and set aside.
  5. Preheat the oven to 180°C and heat the pineapple shell for 10 minutes. Spoon the pineapple fried rice into the heated shell.
  6. Garnish the rice with crisp-fried shallots, coriander leaves and chilli strips. Serve.