Best Special Thai Pineapple Recipes

Thai Fried Pineapple image

Provided by charlie 5

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 pineapple
3 tablespoons butter
1 tablespoon desiccated coconut
4 tablespoons light brown sugar
4 tablespoons fresh lime juice
lime slice (to garnish)
thick yogurt (optional)

Steps:

With a sharp knife, remove the top of the pineapple and peel the skin. Be sure to remove the eyes. Cut the pineapple in half lengthwise and remove the core. Cut the flesh lengthwise into 1/2" thick wedges.
Heat the butter in a heavy pan and add the pineapple wedges. Cook over medium heat for 1-2 minutes on each side or until a pale golden color.
In a separate pan, dry-fry the coconut until light brown. Remove heat and set aside.
Sprinkle the brown sugar into the pan with the pineapple. Add the lime juice and cook, stirring constantly, until the sugar dissolves.
Divide the pineapple into 4 serving dishes, sprinkle with coconut, garnish with lime and serve with thick yogurt if desired.

Nutrition Facts : Calories 194.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 22.9, Sodium 71.1, Carbohydrate 30.1, Fiber 1.8, Sugar 24.9, Protein 0.8

Thai Pineapple Salad image

Provided by JackieOhNo

Categories Pineapple

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup olive oil or 1/2 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 -2 teaspoon packed light brown sugar
1 small pineapple
1 tart red apple, diced
3 green onions, sliced (with tops)
1 small bunch romaine lettuce, shredded

Steps:

Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter lengthwise; cut crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.

Thai Pineapple Curry or Gaeng Kua Sapparod Recipe image

Provided by Jencathen

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb chicken breast (cut into bite size pieces)
1 lb medium shrimp (raw and peeled)
1 (13 1/2 ounce) can coconut cream
1 (13 1/2 ounce) can coconut milk (don't use light)
1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
2 tablespoons red curry paste (use more if you want it spicier)
jasmine rice, cooked

Steps:

Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.

Special Thai Pineapple image

Provided by Baby Kato

Time 1h20m

Number Of Ingredients 8

1 pineapple, sweet, peeled, cored, sliced
2 cardamom pods, crushed
1 lime, thinly pared
4 tablespoons water
1 tablespoon brown sugar
3 tablespoons lime juice
1⁄4 cup whipped cream (garnish)
1⁄4 teaspoon ginger, candied, finely shredded (optional)

Steps:

1. Prepare your pineapple and place in a serving dish.
2. Add the crushed cardamom pods to a small pan with the lime rind and water.
3. Bring to a boil, reduce heat and simmer 1 minute.
4. Remove the pan from heat and add sugar, then cover with lid and leave for 5 minutes.
5. Make sure that the sugar has dissolved, if not stir until it is.
6. Next you want to add the lime juice and strain it over the pineapple slices, then cover and chill in the fridge for 30 - for a suble flavor, 60 minutes for a stronger flavor.
7. Add the shredded ginger to your prepared whipped cream and use as a garnish for the pineapple.