Khao Pad Sapparot
ข้าวผัดสับปะรด
Khao Pad Sapparot is Thai pineapple fried rice — jasmine rice stir-fried with fresh pineapple chunks, cashews, raisins, shrimp, and a hint of curry powder, served inside a hollowed pineapple half.
Cultural Origin
Khao Pad Sapparot, pineapple fried rice, is a Central Thai dish with Chinese-Thai fried-rice technique adapted to Southeast Asian tropical fruit. It became widely served from the mid-20th century in tourist-facing restaurants and is now a fixture across Thailand, often presented in a carved pineapple shell.
Allergens & Sensitivities
Key Ingredients
- jasmine rice
- pineapple
- cashews
- shrimp
- raisins
Taste profile
- Salty
- fish sauce, soy, shrimp paste
- Sweet
- palm sugar, coconut
- Sour
- lime, tamarind, fermentation
- Umami
- dried shrimp, fermented pastes, stock
The pineapple's sweetness and acidity is the dominant note, softened by curry powder's warmth; raisins add pockets of concentrated sweetness and cashews a contrasting crunch.
How Khao Pad Sapparot Is Made
- 1
Pineapple prep
A pineapple is halved lengthways and the flesh is scooped out and diced, leaving the shell to serve as the bowl.
- 2
Rice base
Rice is fried in the wok with curry powder and a little egg until evenly yellow, the same technique as standard khao pad but with the spice added early.
- 3
Add-ins
Shrimp, cashews, raisins and the diced pineapple are folded through at the end so the fruit keeps some texture rather than turning mushy.
- 4
Plating
The fried rice is spooned back into the hollowed pineapple shell for serving, sometimes topped with a few extra cashews.
When It’s Eaten
Ordered as a shareable centrepiece rather than a quick lunch, often for visiting guests or a special meal out, since the pineapple presentation takes longer to prepare than plain fried rice.
How to Order It
- ข้าวผัดสับปะรดกุ้ง
- khao pad sapparot goong
- pineapple fried rice with shrimp
- ไม่ใส่ลูกเกด
- mai sai luk kaet
- no raisins
What people get wrong
Assuming it's a tourist-only invention, and expecting it to be overly sweet — better versions balance the fruit with curry powder and fish sauce rather than leaning on sugar.
Where to Try It
Thai restaurants throughout the country; popular at tourist restaurants nationwide.
Tips
- The pineapple shell presentation is half the appeal — a hollowed pineapple keeps the rice warm and adds theatre to the table.