Thai Pineapple Rice Recipe

Jasmine rice: A fragrant, long-grain rice that is a staple in Thai cuisine.

Pineapple chunks: Adds a sweet and tangy flavor to the dish; can be fresh or canned.

Soy sauce: Provides a salty, umami flavor that enhances the overall taste.

Fish sauce: A key ingredient in Thai cooking, adding depth and umami.

Garlic: Adds a pungent, aromatic flavor to the dish.

Onion: Provides a sweet and savory base flavor when sautéed.

Vegetable oil: Used for sautéing the garlic and onion.

Curry powder: Adds a warm, aromatic spice to the dish.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

Cilantro: Adds a fresh, citrusy flavor that brightens the dish.

Cashews: Optional, but adds a delightful crunch and nutty flavor.

To enhance the flavor of the jasmine rice, make sure to use day-old rice. Freshly cooked rice can be too moist and sticky, which may result in a clumpy texture. By using rice that has been refrigerated overnight, you achieve a better separation of grains, allowing the curry powder and sauces to coat each grain evenly. Additionally, when adding the pineapple chunks, make sure they are well-drained if using canned pineapple to avoid excess moisture in the dish.

• Jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative.

• Fresh or canned pineapple chunks - Substitute with mango chunks: Mango provides a similar sweetness and tropical flavor.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertone.

• Minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• Diced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the dish.

• Curry powder - Substitute with turmeric and cumin: A mix of turmeric and cumin can mimic the flavor profile of curry powder.

• Green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor as an alternative to cilantro.

• Cashews - Substitute with almonds: Almonds provide a similar crunch and nutty flavor.

• Allow the Thai pineapple rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the rice within 3-4 days. This keeps the vegetables and pineapple chunks fresh.
• For longer storage, place the rice in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove excess air, which helps prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the frozen rice in the refrigerator overnight. This gradual thawing helps maintain the texture of the jasmine rice.
• Reheat the rice in a microwave-safe dish, adding a splash of water to prevent drying out. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
• Alternatively, reheat the rice in a wok or skillet over medium heat. Add a bit of vegetable oil and stir-fry until heated through, ensuring the cashews and cilantro remain vibrant.
• Avoid reheating the rice multiple times, as this can degrade the quality and safety of the dish.

• Microwave Method:

  1. Place the leftover Thai pineapple rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to maintain moisture.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check if the rice is heated through. If not, continue heating in 30-second intervals.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Add the leftover Thai pineapple rice to the skillet.
  4. Stir-fry for 3-5 minutes, stirring occasionally, until the rice is heated through.
  5. If the rice seems dry, add a splash of soy sauce or a bit of water.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Thai pineapple rice in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the leftover Thai pineapple rice in a heatproof dish that fits into your steamer.
  2. Add a small amount of water to the rice to keep it moist.
  3. Set up your steamer and bring the water to a boil.
  4. Place the dish in the steamer, cover, and steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying the rice and other ingredients evenly.

• Spatula: Useful for stirring and mixing the ingredients without damaging the wok.

• Knife: Necessary for dicing the onion, chopping the green onions, cilantro, and optionally cutting the pineapple chunks if using fresh pineapple.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring spoons: Ensures accurate measurement of the soy sauce, fish sauce, and curry powder.

• Measuring cup: Useful for measuring the cooked jasmine rice and pineapple chunks.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Can be used to hold the chopped ingredients before adding them to the wok.

• Serving spoon: Ideal for serving the finished Thai pineapple rice.

Prep ingredients ahead: Chop the onion, garlic, and cilantro in advance to save time during cooking.

Use pre-cooked rice: Have cooked jasmine rice ready from the night before to speed up the process.

Opt for canned pineapple: Using canned pineapple chunks can save you the time of peeling and chopping a fresh one.

Measure sauces beforehand: Pre-measure the soy sauce and fish sauce to streamline the cooking process.

Toast cashews in advance: If using cashews, toast them ahead of time to save a step during cooking.