Khao Ob Sapparod (ข้าวอบสับปะรด)

Khao Ob Sapparod is Thailand's theatrical baked pineapple rice — fried rice with prawns, cashews, and raisins stuffed back inside a halved pineapple shell and baked until fragrant and steaming. It is a favourite at Thai dinner parties, where the caramelised pineapple wall perfumes the rice and makes an edible serving vessel.

Serves: 4

Ingredients

• 1 whole ripe pineapple
• 400g (14 oz / about 2 cups) cooked jasmine rice, day-old
• 250g (9 oz) medium prawns, peeled and deveined
• 100g (3.5 oz) roasted cashew nuts
• 3 tbsp (45ml) raisins
• 4 spring onions, sliced
• 3 cloves garlic, minced
• 2 tbsp (30ml) fish sauce
• 1 tbsp (15ml) oyster sauce
• 1 tsp light soy sauce
• 1/2 tsp ground white pepper
• 1/2 tsp ground turmeric (for colour)
• 2 tbsp (30ml) neutral oil
• Fresh coriander and sliced red chilli, to garnish

Instructions

1. Heat the oven to 190°C (375°F / Gas 5). Slice the pineapple in half lengthways through the crown and leaves. Use a sharp knife and spoon to hollow out the flesh, leaving a 1.5cm (1/2 inch) shell. Dice 200g (7 oz) of the pineapple flesh into small cubes; reserve the rest for another use.
2. Heat oil in a wok over high heat until smoking. Add garlic and stir-fry 30 seconds until golden. Add the prawns and stir-fry 2 minutes until just pink. Push to the side.
3. Add the rice and turmeric to the wok. Stir-fry vigorously for 2-3 minutes, breaking up any clumps, until the rice is heated through and lightly coloured.
4. Add the diced pineapple, raisins, cashews, and spring onions. Season with fish sauce, oyster sauce, soy sauce, and white pepper. Toss everything together over high heat for 2 minutes.
5. Spoon the fried rice into the hollow pineapple shells, mounding it slightly above the rim. Place on a baking tray.
6. Bake for 20-25 minutes until the pineapple shell begins to caramelise at the edges and the top of the rice colours slightly.
7. Serve directly at the table from the pineapple shell, garnished with fresh coriander and sliced red chilli.

Cook's Notes: Day-old refrigerated rice is essential for fried rice — freshly cooked rice will steam and clump rather than fry. The turmeric gives the dish its characteristic golden colour; do not substitute with saffron.