Khao Pad Sapparod (thai Pineapple Rice)

READY IN: 40mins
Recipe by Chef Christine

This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!

Top Review by Dlight

An excellent dish full of flavor. I should have given a review much earlier. I have made this dish countless times for family and taken it as a potluck dish for asian and american friends. It always gets rave reviews. Never any leftover. The flavor and color is enhanced when I included 1/2 cup of raisins and 1to 2 tsp tumeric powder (freshly squeezed grated yellow ginger is better but powdered form is OK). I also found mixing the boiled 'coconut sauce' into the rice BEFORE frying helps avoid clumps and separates the rice making the frying process a lot easier. Thanks for sharing such a great recipe.

Ingredients Nutrition


  1. Cut half of the pineapple into cubes.
  2. Prepare all remaining ingredients and have at hand.
  3. In a small saucepan, heat the coconut milk to a boil.
  4. Add the coriander root, white pepper, sugar and fish sauce.
  5. Reduce heat and simmer the sauce for 3-5 minutes, then strain.
  6. Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
  7. When the oil is hot, add the meat, pineapple, cashews and rice.
  8. Stir and toss to combine well.
  9. Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
  10. You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
  11. Continue stif frying until the rice is heated through.
  12. If desired, fill the empty pineapple half with the rice mixture.
  13. Garnish and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a