Pineapple fried rice is a dish that you can probably find on every single Thai restaurant menu. You get to pick your choice of meat or seafood. I had skinless chicken thighs available in my fridge so I decided to go with Pineapple Chicken Fried Rice, បាយឆាម្នាស់សាច់មាន់ (Bai Cha Manors Sach Mon). Diced ham or even cut up sausages would work too. Although I have never order this off of the menu I have however scoop up a couple spoonful from my friends’ plate when they do order them. This dish gives off many different flavors and textures. The savory from the chicken and rice, the sweet and sour from the cooked onions and pineapple, and the crunchy nuts if you choose to top it off. For this reason I personally would enjoy it as a meal on it’s own rather than having it accompany with other dishes . I would save that for plain steamy rice. Of course that is just me and the choice is yours.

Pineapple fried rice can be served many ways. The simplest form, on a rice plate. Kick it up a notched with some slices cucumbers and tomatoes on the sides or go all the way out and serve it on a pineapple boat or bowl. If you are using fresh pineapple why not save the shell for this? If not, canned pineapple chunks are great alternatives as well but be sure to drain the juices as much as you can. You can top it with cashews and some place also add raisin. It sounds as if the possibility are endless depending on who’s making and/or who’s eating.

For homemade restaurant style/quality fried rice check out my tested tips. It might take a bit of time and seems like a lot of steps but this is because home stove does not heat up as fast as those in restaurants so you have to allow ample time for each ingredients to get their share of heat. Rushing it will result in an overcrowded, soggy and mushy fried rice.

Thai Pineapple Chicken Fried Rice (makes 2 serving)
(Bai Cha Manors Sach Mon) បាយឆាម្នាស់សាច់មាន់

Ingredients
1 skinless chicken thigh, bone removed and cut into bite size
1 ½ tablespoon oyster sauce, divided
½ teaspoon soy sauce
½ teaspoon sugar
½ tablespoon fish sauce
1 teaspoon curry powder
2 eggs
½ small onion, diced
¼ red bell pepper, diced
¼ red green pepper, diced
2 cups cooked rice, day old rice works best or allow freshly cooked rice to cool down in the fridge for several hours
1 cup diced pineapple
oil for frying
a handful of cilantro leaves

Method:
Marinade chicken with ½ tablespoon oyster sauce, ½ teaspoon soy sauce, ½ teaspoon sugar and set aside. Meanwhile you can prep the other ingredients while the meat is marinating.

Prepare seasoning by mixing the remainder oyster sauce, fish sauce and curry powder together. Set aside.

Heat a frying pan with oil and fry the 2 eggs until they set. Remove and set aside. No need to get them fully cook because you will add them back to the pan later.

Add chicken and stir fry until they are cook half way. Follow by diced onions, and bell peppers. Cook until chicken is fully cooked. Remove and set aside.

Continue on by stir frying the rice. Make sure to spread out the grains evenly. If not the steam from the heat will cause the rice to get mushy.

Once the rice grains starts to pop up (fried) return the chicken, diced onions, bell peppers. Add seasoning and stir fry quickly for about 1 minute.

Finally add pineapple and return the fried eggs and stir fry to combine.

Turn off the heat and throw in the cilantro leaves reserving some for garnish.

Serve any way you like – with or without cashews and raisins, on a plate or in a pineapple boat or bowl. ENJOY!

Now, let’s get back to cooking. Here is another recipe that I adapt from The Elephant Walk Cookbook. I haven’t had this in a very long time, like more than 10 years! I think one of the reason was because I was too lazy to make my own Khmer Kroeung. Thanks to my Mother I now have an endless supply of  Khmer Kroeung.

This soup gives off a very fragrant aroma when cooked and very rich and flavorful. One might refer to this soup as Pineapple Curry due to the use of coconut milk.  But the resulting taste  is  more on the sour and spicy side. The Kroeung along with the pungent pahok (pickle-fish) and shrimp paste helped balance the sweetness from the coconut milk and pineapple.  Serve it up with lots of hot steamy rice. It is delicious! When the coconut milk was first combined with the Kroeung it reminded me of the broth used to ladle over Cambodian fresh noodles topped with assorted vegetables known as Num Baingjok.

Cambodian Sour Soup with Coconut Milk & Pineapple
(Somlaw Machew Ktiss Manoss) សម្លរម្ចូរខ្ទៈម្នាស់
adapt from The Elephant Walk Cookbook

Ingredients
1-1.5 lb pork (shoulder, butt, spare ribs), cut into fairly large chunks
1 cup coconut milk unsweetened
2 cups water
1 can (16 oz) pineapple chunks in natural juices
½ cup Khmer Kroeung (lemongrass paste)
1 teaspoon pahok (pickle-fish), grounded
1 teaspoon shrimp paste
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon tamarind soup base (powder)
4 kaffir lime leaves, torn
red chili to garnish (optional)

Method:
Heat a pot and add ½ cup coconut milk. Stir and cook until the oil starts to separate. Add Khmer Kroeung, stir often until the flavors are release. The aroma is heavenly!

Add meat along with sugar, fish sauce, shrimp paste and pahok. Cook for 5 minute.

Add the remainder coconut milk, water and tamarind soup base (powder). Give it a quick stir to incorporate them together and bring to a boil. Cover partly and simmer on medium for about 30-45 minutes until the meats are tender.

About 15 minutes before it is done add the pineapple chunks and torn kaffir lime leaves.

Garnish with chili and serve hot with lots of steamed rice.