Thai Style Pineapple Snack Recipes

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)

Steps:

• Cut half of the pineapple into cubes.
• Prepare all remaining ingredients and have at hand.
• In a small saucepan, heat the coconut milk to a boil.
• Add the coriander root, white pepper, sugar and fish sauce.
• Reduce heat and simmer the sauce for 3-5 minutes, then strain.
• Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
• When the oil is hot, add the meat, pineapple, cashews and rice.
• Stir and toss to combine well.
• Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
• You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
• Continue stif frying until the rice is heated through.
• If desired, fill the empty pineapple half with the rice mixture.
• Garnish and serve.

SPICY THAI-STYLE PINEAPPLE WRAPS

Steps:

• Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
• When ready to serve, arrange the lettuce leaves on a large platter. Put about 14 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.

THAI PINEAPPLE FRIED RICE - PAD KAO SAPAROD

Steps:

• In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
• Add the carrots and green beans and stir-fry 2 minutes.
• Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
• Garnish with green onion and cilantro before serving.
• Serve with soy sauce, if desired.

THAI FRIED PINEAPPLE

Steps:

• With a sharp knife, remove the top of the pineapple and peel the skin. Be sure to remove the eyes. Cut the pineapple in half lengthwise and remove the core. Cut the flesh lengthwise into 1/2" thick wedges.
• Heat the butter in a heavy pan and add the pineapple wedges. Cook over medium heat for 1-2 minutes on each side or until a pale golden color.
• In a separate pan, dry-fry the coconut until light brown. Remove heat and set aside.
• Sprinkle the brown sugar into the pan with the pineapple. Add the lime juice and cook, stirring constantly, until the sugar dissolves.
• Divide the pineapple into 4 serving dishes, sprinkle with coconut, garnish with lime and serve with thick yogurt if desired.