Recipe by: Sanha Bose

Serves: 6

Serves: Family recipe



  • 1 ripe sweet pineapple
  • 250 gms shelled prawns
  • 4 scallions chopped
  • 3 garlic cloves, minced
  • 1 tablespoon oil
  • 2 eggs, lightly beaten
  • 2 cups cooked long-grain rice or jasmine rice
  • 1 cup diced carrots, peas and corn (lightly boiled in salted water)
  • salt to taste
  • ¼ tsp black pepper
  • ¼ tsp curry powder
  • ¼ tsp chilli flakes
  • ¼ cup roasted cashews
  • 2 tbsp coconut milk
  • 1 tbsp soy sauce


  • Preheat oven to 180 C.
  • Cut the pineapple in half. Carve out the flesh while leaving the skin intact. Chop half of the flesh into small cubes and set aside.
  • Cover the pineapple leaves with aluminium foil to keep from burning in the oven and bake the pineapple boats for about 5 minutes to seal the flavour.
  • Marinate prawns with salt and pepper.
  • Heat 1tablespoon oil.
  • Add the prawns and fry till they turn pink, remove and set aside.
  • Add onion and garlic and stir-fry for a minute until fragrant.
  • Add the beaten egg to the skillet and cook for 30 seconds without stirring. Then stir in cooked rice, carrots, peas and corn.
  • Sprinkle with salt, pepper, curry powder and chilli flakes.
  • Stir-fry on high for 5-10 minutes.
  • Add in prawns, pineapple cubes, cashews, coconut milk, soy sauce and stir.
  • Fill into pineapple shells and bake for about 10 minutes until heated through.
  • Garnish with cashew nuts and green onion.

Download PDF version here: thai-baked-pineapple-fried-rice-sanha-bose