Khao Pad Sapparot is a decorative and flavorful Thai fried rice served inside a hollowed-out pineapple. It is a sweet and savory dish that balances cashews, raisins, curry powder, and seafood or chicken with the tartness of the fresh fruit.

Prep Time	Cook Time	Serves
30 minutes	15 minutes	4

Part A: Ingredients

• Presentation: 1 large Fresh Pineapple (hollowed out for serving).
• Rice: 4 cups Day-old Cooked Jasmine Rice (cold).
• Protein/Fat: 2 Tbsp Oil, 1 large Egg (scrambled), 6 oz Shrimp (peeled and deveined), 6 oz Chicken (diced).
• Aromatics/Spice: 1/2 medium Onion (diced), 2 Tbsp Yellow Curry Powder, 1 tsp Fish Sauce, 1 Tbsp Soy Sauce, 1 tsp Sugar.
• Fruit/Nuts: 1 cup Fresh Pineapple chunks (reserved from hollowing), 1/2 cup Raisins, 1/2 cup Roasted Cashews.
• Finish: Sliced Scallions, Fresh Cilantro.

Part B: Instructions

Step 1: Prep the Pineapple Vessel

1. Cut the pineapple in half lengthwise. Using a sharp knife and a spoon, carefully scoop out the flesh, leaving a 1/2-inch thick shell. Cut the scooped flesh into 1-inch chunks and set aside.

Step 2: Stir-Fry Protein

1. Heat a wok or large skillet over high heat. Add the oil.
2. Add the diced chicken and shrimp and stir-fry until cooked. Remove and set aside.
3. Add the diced onion and stir-fry for 1 minute. Push to the side. Pour the scrambled egg into the empty space and cook until set. Combine with the onion.

Step 3: Fry the Rice

1. Add the cold, day-old rice to the wok. Break up any clumps.
2. Sprinkle the yellow curry powder over the rice and stir-fry vigorously until the rice is evenly coated and heated through.
3. Add the fish sauce, soy sauce, and sugar.

Step 4: Combine and Finish

1. Return the cooked chicken, shrimp, and scrambled egg to the wok.
2. Stir in the reserved pineapple chunks, raisins, and cashews. Toss rapidly until everything is hot (about 2 minutes).
3. Taste and adjust seasoning (add more fish sauce for savory/salt, or sugar for sweet).
4. Spoon the finished Khao Pad Sapparot into the prepared pineapple shell.

Step 5: Serve

• Garnish generously with sliced scallions and fresh cilantro. Serve the pineapple shell immediately.