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

Source of Recipe

Kao Op Sapparod


Recipe Link: www.cheftummy.com/kao_op.php

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
½ cup chicken breast, cut into ½ inch dice
½ cup onion, cut into ¼ inch dice
¼ cup black raisins
2 teaspoons curry powder
½ teaspoon turmeric powder
1 tablespoon fish sauce
1 tablespoon garlic, finely chopped
½ 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
wide.
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
pineapple.
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
dish,
garnish with cilantro leaves.
Makes 4 servings.

Notes:
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."