Thai Fried Pineapple Recipes

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

Steps:

• With a sharp knife, remove the top of the pineapple and peel the skin. Be sure to remove the eyes. Cut the pineapple in half lengthwise and remove the core. Cut the flesh lengthwise into 1/2" thick wedges.
• Heat the butter in a heavy pan and add the pineapple wedges. Cook over medium heat for 1-2 minutes on each side or until a pale golden color.
• In a separate pan, dry-fry the coconut until light brown. Remove heat and set aside.
• Sprinkle the brown sugar into the pan with the pineapple. Add the lime juice and cook, stirring constantly, until the sugar dissolves.
• Divide the pineapple into 4 serving dishes, sprinkle with coconut, garnish with lime and serve with thick yogurt if desired.