Pineapple Salad Thai Style

9m
Prep Time
30m
Cook Time
39m
Ready In


""

Original is 2 servings

Nutritional

  • Serving Size: 1 (465 g)
  • Calories 607.5
  • Total Fat - 24.5 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 208.3 mg
  • Sodium - 1472.7 mg
  • Total Carbohydrate - 81.6 g
  • Dietary Fiber - 5.1 g
  • Sugars - 13.7 g
  • Protein - 17.3 g
  • Calcium - 101.2 mg
  • Iron - 5.9 mg
  • Vitamin C - 46.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 375 F.

Step 2

Cut the pineapple in half.

Step 3

Carve out the flesh while leaving the skin intact.

Step 4

Chop half of the flesh into small chunks and set aside.

Step 5

Pat dry with paper towel.

Step 6

Cover the pineapple leaves with aluminum foil to keep from burning.

Step 7

Bake the pineapple boats for about 5 minutes to dry them.

Step 8

Heat 1 tablespoon of oil in a large skillet or wok on high heat.

Step 9

Add onion, ginger and garlic and stir fry for a minute until fragrant.

Step 10

Add half of the beaten egg to the skillet and cook for 30 seconds without stirring.

Step 11

Then stir in remaining egg, cooked rice and carrots and peas.

Step 12

Sprinkle with salt, pepper, turmeric, coriander and chili flakes

Step 13

Season to taste.

Step 14

Stir fry on high for 5-10 minutes to desired crispness.

Step 15

Add in pineapple, cashews, coconut milk and soy sauce ( Lori said a little more coconut milk and soy sauce) and stir.

Step 16

Fill pineapple shells and bake for about 10 minutes until heated through.

Step 17

Garnish with more cashews and green onion.

Tips


No special items needed.

1 Reviews

JostLori

I'm giving this five stars because it makes an impressive presentation and the taste is just a tiny little tweak away from being great. Other than hollowing out the pineapple (what a mess!) this comes together quickly and easily. I loved the technique of only doing half the egg at a time, and the seasoning mix is really good. Where it needs the tweak is in the coconut milk and soy sauce. I doubled it, but it wasn't quite enough to keep it from being a bit bland. I would increase even more. I would also add some minced ginger to the onion/garlic step. We thought each serving would be too much of us, but the hubby scarfed down every last bite! Thanks for sharing, Dee - we'll be making this again!

5.0

review by:
(15 May 2024)

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