Baked Pineapple Fired Rice (Khao Op Sapparot)

Pineapple Fired Rice or Khao Op Sapparot by Thai. This dish is served in the hollowed-out halves of the pineapple! It not only looks great but tastes great too! This dish comes from the south of Thailand, an area which has been influenced greatly by the foods of India and Malaysia.

  • 2.5 cups steamed rice
  • 4 large prawns
  • 1/2 cup bite-sized pineapple pieces
  • 6 halved cherry tomatoes
  • 1 tbsp chopped onion
  • 1.5 tsp curry powder
  • 1/2 tsp sugar
  • 1 tbsp fish sauce
  • 2 tbsp butter or margarine
  • 1 pineapple for making a rice container finely sliced red spur chili and coriander sprigs for garnishing
  1. Cut a pineapple in half. Take out the flesh to make a rice container with a lid.
  2. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
  3. Heat butter in a pan. Fry the onion in the melted butter over medium heat until softened. Add the pineapple and prawns. Fry until they are cooked. Add the curry powder, mix together; then add the steamed rice, fish sauce and sugar Fry and mix together Add the tomatoes and mix again.
  4. Put the fried rice into the pineapple container Cover with the lid and bake at 300° F for 10 minutes. Remove the lid. Garnish with finely sliced red spur chili and coriander sprigs. Serve hot.