Thai Fried Pineapple
This quick and easy Thai street food to prepare is a little sweet and a little spicy. It’s also a delicious way to transform under ripe pineapples.
Have you been to Thailand yet? If you have, you will know that Thailand is known for all of their delicious street food. You can’t walk more than a block or two without someone selling something from the street.
Sticky rice and chicken in a bag, hot curries, meat on a stick, fruit on a stick, mango sticky rice, ice cream, fresh fruit juice….the varieties of food sold on the street are endless!
If you are looking forward to your first trip to Thailand once it is safe to travel again (2020), take a look at some of my travel posts to find out more of what to expect in Thailand!
Tropical pineapples tastes nothing like the pineapples we generally get here in the US. The pineapples I eat when I am in the Caribbean or Southeast Asia are like pure sugar. So juicy and so sweet!
Though I was lucky to get a really sweet one this time, many times they never get really ripe and sweet. Since the pineapples have to travel so far (unless you are in Florida or California, etc.), they are sometimes picked too early. If you wait too long for them to ripen, sometimes they will start to spoil before they ever ripen.
If you have pineapples that are a little under ripe, this is a great recipe to elevate the flavor to a whole new level.
A little sweet and a little spicy, this pineapple snack is so addictive!
We all know that pineapple and coconut is a marriage made in heaven. Why else would Pina Colada be one of the most popular drinks in the world?
Even if your pineapple is sweet and juicy, the spice of the chili is such a great contrast and balance to the sweetness of the pineapple.
How to Make Thai Fried Pineapple
A quick dessert that’s easy to make in little time. This is a crowd pleaser that no one will refuse!
Thai Fried Pineapple
- 1/2 pineapple peeled, cored and cut into wedges
- 1/2 bird’s eye chile finely chopped
- 2 tablespoons butter
- 2 tablespoons palm sugar
- 2 tablespoons dessicated coconut
- In a skillet, melt butter and sugar. Cook on low heat until the palm sugar is completely melted.
- Add chili and cook for 1 minutes, until softened.
- Add pineapple and cook for 2-3 minutes, spooning the sauce over the pineapple as you cook it.
- Add coconut and cook for 1 more minutes, tossing to evenly coat all of the pineapple.
- To serve, place pineapple in a serving dish. Spoon the sauce over the pineapple.
- Garnish with more dessicated coconut,
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