Thai Pineapple Paella

Overview

On a rainy holiday, cook a sour, sweet and colorful Thai seafood pineapple rice! My mood instantly became brighter!

The first step to handle the pineapple is to cut off the top leaves of the pineapple. Because the leaves have jagged edges, it is easy to cut your hands when handling the pineapple.
Turn the pineapple sideways and cut in thirds.
Use a smaller knife to cut out a square shape on the edge of the pineapple, make a tic-tac-shape inside, and use a spoon to remove the pulp.
After digging, soak the pineapple in salt water and set it aside to dry.
Prepare the ingredients. The shrimps are salted in advance to ensure firm meat. Blanch green beans, carrot kernels, and corn kernels with water beforehand. Saute cashew nuts over low heat until fragrant and set aside.
Pour the eggs into the oil pan and set aside as soon as they solidify. Then stir-fry the rice and pour in the eggs. Add bacon dices, green beans, carrot dices, and corn kernels. Stir-fry, add Thai curry, salt, a little coconut milk and fish sauce. When the rice grains absorb water and become distinct, add the pineapple and shrimp. Finally add a little chicken essence to taste!
Pour the rice into the pineapple bowl.
Finally, add cashews and garnishes, and the fragrant and sour-sweet Thai pineapple paella is completed.