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    Thai - Pineapple Shell filled w/ Chicken, Rice + Pineapple

    Source of Recipe

    Kao Op Sapparod

    Recipe Link:

    This mild but flavorful chicken curry served in a pineapple shell always
    impresses guests. The sweetness of the fresh pineapple chunks and the mild
    curry flavors provide a sweet counterpoint if you are also serving a spicy
    red chili curry or other spicy dish as part of your meal.
    Chef Tummy Tip: The pineapples available in supermarkets are quite ripe. The
    juice saturated pineapple will start to sag a few hours after it is cut
    open. To prevent the chicken mixture from getting saturated with juice and
    to preserve the structural integrity of the pineapple, make the mixture an
    hour ahead of serving time and then add to the pineapple shell at the last
    minute before serving.

    Thai - Pineapple Shell filled w/Stir Fry Chicken, Rice + Fresh Pineapple

    1 fresh whole pineapple, approximately 4 pounds or 9 inches from base to
    bottom of the leaves, leafy stem on
    1 cup pineapple chunks from the pineapple
    1 cup cooked white rice
    cup chicken breast, cut into inch dice
    cup onion, cut into inch dice
    cup black raisins
    2 teaspoons curry powder
    teaspoon turmeric powder
    1 tablespoon fish sauce
    1 tablespoon garlic, finely chopped
    teaspoon cane sugar or palm sugar
    1 pinch black pepper
    2 tablespoons vegetable oil

    Making a pineapple shell:
    The goal is to create a hollow area in the pineapple into which
    is placec the stir-fried chicken mixture. Please retain the leaves
    on the top of the pineapple for garnish.
    Step 1:
    Make a flat base on which the pineapple can rest. Lie the pineapple
    on its side on a cutting board. With a sharp knife, cut a shallow,
    1/4 inch section of one side of the pineapple. This will provide a
    flat base on which the pineapple shell can rest on a serving plate.
    Try not to cut too deeply into the pineapple so there is enough fruit
    on the bottom to keep the chicken mixture inside.
    Step 2:
    Cut a lid off the pineapple to extract the pineapple fruit. With a
    pairing knife, cut into the pineapple to remove an oval piece of the
    outer skin starting 1 inch from the sides all around the pineapple.
    Lift off this lid to expose the fruit inside. There should be an oval
    piece of pineapple skin approximately 6 inches long and 4 inches
    Inside the pineapple, a woody and fibrous stem extends from the
    top to bottom. Cut on either side of the stem to free the sweeter
    and less fibrous pineapple chunks. Then make cross cuts into the
    pineapple flesh to remove the fruit for use in the stir fry.
    Discard the tough and fibrous stem pieces. There should be plenty
    of pineapple for the stir fry left over from the lower body of the
    Reserve the pineapple lid for use as display on the serving platter.
    Making the Chicken and Pineapple Stir Fry:
    Place 1 cup of cold cooked rice in bowl and kneed with hands to
    ensure the grains are separated. Reserve the rice for adding to the
    saucepan later in the dish preparation.
    Heat cooking oil in a wok or saucepan. Add the onion and stir fry
    for 1 minute to soften. Add the garlic and stir fry 1 minute to soften.
    Add the chicken, curry powder, turmeric and sugar to the pan and
    stir fry for 3 minutes, combining the spices with the chicken, onion
    and garlic with a spatula.
    The heat on stove tops can vary depending on whether using gas or
    electric; the cooking time of the chicken can vary depending on the
    size of the chicken chunks and how cold they were going into the pan.
    Accordingly, after 3 minutes, retrieve one of the chicken pieces and
    test to see if it is cooked all the way through.

    Add the soy sauce and mix briefly.
    Add the raisins and rice and stir to combine with the other ingredients.
    Once well mixed so the rice takes on the color of the spices, remove
    from the pan and let rest. Place it in the pineapple shell or a serving
    garnish with cilantro leaves.
    Makes 4 servings.

    This dish can also be served at room temperature.
    When served in a pineapple shell you have deftly carved, your guests
    will gush with praise. If you are pressed for time, you can use pineapple
    from a can and serve in a bowl. As the Thais say "Up to you."




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