A hollowed out pineapple shell makes a smashing serving dish!

After a particulalry stressfeul travel experience in southern Thailand, Kathy and I were both craving something to calm our nerves. The carbs of the rice and sweetness of the pineapple worked magic on our frame of mind.

After an overnight lake tour, our guides had dropped us off at a bus stop in a small village and were headed back to their base. We were headed in the other direction towards the airport. Unwittingly, we had left a small backback containing all our money and passports in the truck. With not so much as bus fare in our pockets, we managed to hitch a ride from a local on a moped to the police station. After explaining our situation, the policeman was driving us to the bus stop and would explain to the driver to allow us to ride back to the tour base to gather our belongings.

 As we were pulling out of the police station, we saw our tour guides in their truck and flagged them down. They had been looking for us once they discovered the backpack we had left behind. We quickly transferred vehicles, and chased down the bus that was headed for the airport. All of this happened in the course of 30 minutes. Finally we were back on track and headed in the right direction thanks to the amazing helpfulness of the Thai people.

I recomnend this dish anytime, and especially when you need to feel comforted. Remeber, you will need rice that has been cooked and cooled to prepare this dish (or any fried rice dish).

PINEAPPLE  FRIED RICE

Serves 4-6

 4 cloves Garlic (smashed & chopped)

1-2 Thai Chilies (smashed)

1 Cup Carrot (grated)

1/2 Cup Onion (chopped)

4 Cups Jasmine rice (cooked and chilled)

8 oz. Crushed pineapple with juice

4-6 Green onions (cut into 3/4 inch lengths)

1/4 Cup Roasted Cashews

2 Tbsp Fish Sauce

1/2 tsp Crushed Red Chili

 Additional Garnish:

            Fresh Mint (chopped)

            Crushed Red Pepper

 1) Heat the oil in a wok and fry the garlic and chilies until fragrant. Add the onion, and then the carrot, and cook over high heat stirring constantly for one to two minutes until soft.

 2) Add the rice and continue frying over high heat, stirring constantly. Add the pineapple, cashews, and spring onions. Season with fish sauce and soy sauce and cook a moment or two longer, until rice is well mixed and piping hot.

 3) Pile the rice onto a serving dish, sprinkle with mint and crushed red pepper.

 Note:

For a truly smashing presentation, serve the rice in the hollowed out half of a fresh pineapple.