Using a large sharp heavy knife, cut the pineapple in half lengthwise. Make sure that you cut through the leaves as well. Using a smaller knife, cut around the pineapple flesh, leaving a one-inch margin.
Scoop out the flesh with a spoon.
Roughly chop the cashew nuts. It’s okay to leave some whole. Reserve them for garnish later.
Heat the cooking oil. Add the chicken, curry powder and lemongrass. Season with fish sauce. Cook until the chicken meat is no longer pink.
Add two finely sliced green chilis to the chicken. Stir. Add the finely sliced leek stalk to the pan. Stir. Scoop out the remaining flesh and juice in the pineapple shells directly into the chicken in the pan. Stir and cook over high heat for about five minutes or until the mixture is almost dry.
Meanwhile, arrange the pineapple shells on a serving serving platter.
Add the rice to the chicken. Next, add the cashew nuts. Lastly, add the chopped pineapple flesh and onion leaves.
Stir the rice well and cook, with occasional stirring, until everything is heated through. Add more salt if necessary.
Spoon the pineapple and chicken rice into the pineapple shells. Top with whole cashew nuts.
This recipe has been updated to include step-by-step photos.
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