Khao Pad Sapparod (Thai Pineapple Rice)
Cook Time: 20 minutes
Prep Time: 20 minutes
Total Time: 40 minutes
Description:
This vibrant Thai Pineapple Rice, or Khao Pad Sapparod, is a delectable one-dish meal bursting with tropical flavors, making it a standout on any table. With the subtle sweetness of pineapple and the richness of coconut milk, this dish beautifully combines savory and sweet notes, complemented by the crunch of roasted cashews. Thai jasmine rice is preferred for its aromatic fragrance, but feel free to use regular white rice if thatโs what you have on hand. The addition of Chinese barbecue pork gives it an authentic touch, while the dishโs unique flavors come from the balanced seasoning of fish sauce, sugar, and white pepper. Perfect for a quick yet indulgent meal, itโs a dish youโll find yourself making again and againโso make just enough to avoid snacking on the leftovers!
Recipe Category: One-Dish Meal
Keywords: Rice, Thai, Asian, Sweet, < 60 Mins, Stir Fry
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 2-3 cups |
| Roasted cashews | 4 tablespoons |
| Pineapple (cut into cubes) | 1/2 pineapple (or 1 can of pineapple) |
| Chinese barbecue pork (chopped) | 1/2 to 1/3 cup |
| White pepper | 1/4 teaspoon |
| Sugar | 1 tablespoon |
| Fish sauce | 2 tablespoons |
| Coconut milk | 1/2 cup |
| Green onions (chopped) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 679.3 kcal |
| Fat | 33.4 g |
| Saturated Fat | 18.6 g |
| Cholesterol | 0 mg |
| Sodium | 1535.1 mg |
| Carbohydrates | 89.4 g |
| Fiber | 2.7 g |
| Sugar | 25.1 g |
| Protein | 10.3 g |
Instructions
| Step | Instruction |
|---|---|
| 1 | Start by cutting half of the pineapple into cubes. If you’re using canned pineapple, simply drain the juice and set the chunks aside. |
| 2 | Prepare all remaining ingredients and have them within reach, as this dish comes together quickly once you begin cooking. |
| 3 | In a small saucepan, heat the coconut milk over medium heat until it begins to boil. |
| 4 | Add the coriander root, white pepper, sugar, and fish sauce to the coconut milk, stirring to combine. |
| 5 | Lower the heat and let the sauce simmer for 3-5 minutes to allow the flavors to meld. Once done, strain the sauce to remove the solids. |
| 6 | Preheat a wok over medium-high heat. Add oil to coat the bottom and sides of the wok. |
| 7 | Once the oil is hot, add the chopped Chinese barbecue pork, pineapple cubes, roasted cashews, and the cooked rice to the wok. Stir-fry to combine well. |
| 8 | Slowly pour the strained, seasoned coconut milk over the rice mixture, adding about 1/4 cup at a time. Stir thoroughly, ensuring the rice is just moistened. |
| 9 | You will likely have extra seasoned coconut milk, which can be saved and frozen for future use. |
| 10 | Continue stir-frying the mixture until the rice is heated through and all ingredients are well incorporated. |
| 11 | For an extra flair, hollow out the remaining half of the pineapple and fill it with the finished rice mixture. This adds a fun presentation element. |
| 12 | Garnish with freshly chopped green onions, then serve and enjoy your delicious Thai pineapple rice! |
Tips for Success:
- Pineapple Choice: While fresh pineapple adds a brighter, more tangy flavor, canned pineapple works perfectly if fresh is unavailable. Just be sure to drain any excess syrup.
- Rice: Thai jasmine rice adds a lovely fragrance and texture to the dish, but if you donโt have it, regular white rice will do in a pinch.
- Customize Protein: While this recipe uses Chinese barbecue pork, you can substitute with chicken, shrimp, or tofu for a different twist. Be sure to adjust cooking times accordingly for the protein you choose.
- Vegan Version: Skip the pork and opt for plant-based protein or even additional cashews to make it a vegan-friendly dish.
- Make Ahead: This dish can be made ahead and reheated, though the fresh pineapple flavor is most prominent when served immediately.
