Thai Pineapple Rice


Preparation Time: 15 minutes                  

Serves: 4-6                   

Cooking Time: 5 minutes

  • 1 ½ cups pearl pishori rice
  • 1 fresh pineapple
  • 3 tbsp oil
  • 1 tsp crushed garlic
  • ½ red capsicum, chopped (½ cup)
  • ½ cup sliced mushrooms
  • 2-3 tbsp soy sauce
  • 1 tbsp sugar
  • 1 fresh red or green chilli,deseeded and shredded
  • 1 tsp salt to taste
  • 4 tbsp chopped basil leaves
  • 1 tsp freshly ground black peppercorns
  • ¼ cup crushed roasted peanuts


Boil pearl pishori rice.  After it cools, refrigerate for 30 minutes.

Slice a pineapple in half lengthwise. Scoop out, reserving the pineapple shell. You need 4 cups of the scooped and chopped pineapple.

Heat oil in wok. Add garlic and stir-fry until slightly golden.

Add red capsicum and mushrooms. Stir-fry for 2 minutes.

Add chopped pineapple and stir-fry for 2 minutes

Add chilled pearl pishori rice, soy sauce, sugar and fresh chilli. Mix thoroughly.

Add salt, basil leaves, black pepper and half of the peanuts. Mix well. Add more soya sauce if needed.

To serve, warm the pineapple shell in a microwave. Fill the pearl pishori rice in the warmed pineapple shell.

Garnish remaining crushed peanuts. Serve.