If you love satay and pineapple, you’re in for a treat with this recipe for Satay Pineapple Fried Rice.
I can’t remember how the idea for this recipe came to me as I don’t think I’ve had anything quite like it before. It’s a fusion of the Thai dishes, satay and pineapple fried rice.
The recipe calls for one fresh pineapple, although you could use equivalent canned pineapple in natural juices. Also, if you love the idea of creating pineapple boats, which often pineapple fried rice is served in Thailand, you’re welcome to give that a try with this recipe.
I generally don’t get all that fancy with this dish. It is a bit of a throw it together quick-meal to have mid-week. We love it as a mid-week meal as there are only two of us and this dish ensures we have leftovers for us both the following day.
The satay flavour of this dish comes from peanut butter mixed with puréed pineapple and spices. So, unlike traditionally made satay sauces or those you can buy in the supermarket, there are no added sugars.
All the sweetness of the satay comes from the pineapple!
Pineapple Fried Rice Component
The ‘fried rice’ component is not separated from the satay sauce in this recipe—I’ve just mixed it all up. However, you could omit the rice and serve it on the side if you prefer. I mostly mix it together because that’s what ends up happening when eating anyway.
Feel free to modify the recipe in any way that suits you—that’s essentially how I came up with it. You too might come up with your own version. Enjoy!
Satay Pineapple Fried Rice
- 1 pineapple, skin removed and diced (or scoop out to create pineapple boats) (~700 - 800 g flesh)
- ½ cup peanut butter (130 g)
- 1 tablespoon olive or peanut oil
- 1 onion, diced
- 2 cloves garlic, diced
- 1 teaspoon fresh ginger, finely grated (or dry ground ginger)
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- ½ teaspoon chilli flakes
- 2 carrots, diced or julienne
- 1 cup veggies of choice (baby corn, snow peas, capsicum, bamboo shoots, celery etc.)
- 2 tablespoons coconut aminos or reduced salt tamari or soy sauce
- ½ teaspoon black pepper
- 2-3 cups cooked brown rice (I also use a rice and quinoa combo - pictured)
- Place half the pineapple and all the peanut butter into a blender or food processor and purée until achieve a thick sauce-like consistency. Set aside. (Image: puréed pineapple only - you can see how sauce like it becomes!)
- Ensure the carrots, veggies and brown rice are pre-prepared and set aside before start cooking.
- Heat oil in a frypan or wok on medium-high heat. Add onion and sauté for 2 minutes, until slightly translucent.
- Then add garlic and ginger, cooking for another 1-2 minutes.
- Add spices and stir through for about 1 minute.
- Then combine the carrots.
- If at any time during cooking, it becomes dry or the spices start to burn, add a little water, a tablespoon at a time.
- Once carrots start to soften, add the 2 cups of vegetables and remaining diced pineapple.
- Then add the pineapple peanut butter purée. Stir through.
- Once sauce is hot add in coconut aminos, pepper and rice. Stir until rice is warmed through.