Khao Phad Sapparod

Pineapple Rice

Preparation info
  • Serves


    • Difficulty


Appears in
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


  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