Khao op sapparot

Thailand's pineapple temple: fragrant jasmine rice stir-fried with pineapple, cashews, raisins, egg, and shrimp paste, packed back into the hollowed pineapple shell and served at the table: the most visually spectacular dish in Southeast Asian street cooking

Origin: Thailand

From the journey of Pineapple.

Khao op sapparot (ข้าวอบสับปะรด (literally 'pineapple baked rice') is the Thai fried rice preparation that uses the pineapple as both ingredient and vessel) the fruit is halved, the flesh scooped out and diced, the rice cooked with pineapple pieces, cashews, raisins, spring onions, egg, and shrimp paste, then packed back into the hollowed pineapple half and served at the table. The visual impact is extraordinary: the golden pineapple shell, charred at its edges from the wok, with fragrant steam rising from the rice inside and the shell's crown of leaves still intact. The dish belongs to the Thai tradition of container cooking; preparations designed to present the food in its own natural vessel, a technique that draws from both aesthetic and practical traditions. Pineapple arrived in Thailand via Portuguese and Dutch trade routes by the early 17th century and was absorbed immediately into Thai cooking, which already had a sophisticated tradition of combining fruit with savoury preparations. The Thai pineapple fried rice is notable for its use of shrimp paste (kapi); the fermented shrimp paste that is one of the defining flavour agents of Thai and Southeast Asian cooking; which gives the rice a deep, oceanic umami that contrasts brilliantly with the pineapple's sweetness.

Ingredients

Pineapple

  • 1 medium ripe pineapple, halved lengthways through the crown, flesh scooped out and cut into 1cm cubes (reserve the shells)

Rice

  • 300 g cooked jasmine rice, ideally day-old, refrigerated overnight (fresh rice is too wet)

Protein

  • 150 g raw shrimp or prawns, peeled and deveined (or 100g cooked chicken, diced)

Eggs

  • 2 large eggs, beaten

Flavour base

  • 1 tsp shrimp paste (kapi), Thai fermented shrimp paste, not the watery sauce (substitute 1.5 tsp fish sauce if unavailable)

Seasoning

  • 2 tbsp fish sauce (nam pla)
  • 1 tbsp soy sauce (light)

Sweetening

  • 1 tsp white sugar or palm sugar

Colour

  • 0.5 tsp turmeric powder (for the golden colour, optional but traditional)

Aromatics

  • 3 cloves garlic, minced
  • 3 stalks spring onions (scallions), sliced

Texture

  • 60 g roasted cashew nuts
  • 2 tbsp raisins or dried cranberries (traditional, adds sweetness and chew)

Fat

  • 2 tbsp neutral oil (vegetable or coconut)

Garnish

  • To garnish: fresh coriander leaves, sliced red chilli, lime wedges

Method

  1. Prepare the pineapple shells: halve the pineapple lengthways through the crown (leaves intact). Using a sharp knife, cut around the inside perimeter 1cm from the skin, then use a spoon to scoop out the flesh. Cut the flesh into 1cm cubes, discarding the tough core. Set the shells and cubed flesh aside separately.
  2. If using shrimp paste, wrap it in foil and toast in a dry pan for 1–2 minutes until fragrant, or press it into a small pile in the wok before adding oil. Mix the fish sauce, soy sauce, and sugar together to make a seasoning sauce. Set aside.
  3. Heat the wok over the highest possible heat until smoking. Add the oil and swirl to coat. Add the garlic and shrimp paste (if using); stir-fry for 30 seconds. Add the shrimp or chicken; stir-fry for 1–2 minutes until just cooked.
  4. Push the shrimp to one side. Pour the beaten eggs into the empty side of the wok; leave for 20 seconds until just beginning to set, then scramble gently and mix into the shrimp.
  5. Add the cold day-old rice to the wok. Press and toss vigorously, breaking up any clumps, for 2 minutes until every grain is separate and beginning to colour. Add the turmeric if using and toss to colour the rice evenly golden.
  6. Add the pineapple cubes, cashews, and raisins. Toss for 1 minute. Pour over the seasoning sauce and toss vigorously for another minute until everything is combined and fragrant. Add the spring onions, toss once, and remove from heat.
  7. Fill the prepared pineapple shells generously with the fried rice, mounding it above the rim. Garnish with fresh coriander and sliced red chilli. Serve immediately; the pineapple shell will begin to heat the rice as it sits. Place lime wedges alongside.

Notes

Thailand is one of the top five global pineapple exporters, with major production in Prachuap Khiri Khan, Phetchaburi, and Rayong provinces. The dominant Thai variety is the Smooth Cayenne, grown for export, though local markets favour smaller, sweeter varieties. The Thai pineapple industry was significantly developed in the 20th century for canned pineapple export (Thailand competes with the Philippines and Indonesia as the world's leading pineapple canning nation), which means the Thai tradition of cooking with fresh pineapple in dishes like khao op sapparot and tom yam sapparot represents a domestic cooking tradition entirely distinct from the export canning industry.

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.