Thai Pineapple ‘Rice’

What You Need:

  • 1 pineapple
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 3 cups cooked barley
  • ½ teaspoon turmeric
  • ½ teaspoon chilli flakes
  • 1 cup coconut milk
  • 3\4 spring onions, chopped
  • ½ cup cashews, toasted & chopped
  • 2 limes, quartered
  • *add slow roasted cherry tomato halves (optional)
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How To Make

Preheat the oven to 180’c. Cut the pineapple in half and carve out the flesh into medium pieces (reserve for later) from the middle of the pineapple half – allowing the shape of the pineapple to stay intact. Place foil over the green part of the pineapple to prevent burning and place on a try and roast for 15 minutes until slightly dried. (This step is optional if you’re rushed for time, you can just serve them fresh if you would like. The roasting just allows some of the juices to come out of the remaining flesh in the pineapple half.)

In a hot pan with a little oil fry the onion until soft, then add the garlic and pineapple pieces and fry for another minute or two. Then add the barley, turmeric, chilli flakes and coconut milk and cook for 5 minutes until warmed through

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Scoop spoonfuls into the pineapple halves. Top with toasted cashew nuts, chopped spring onions and a squeeze or three of fresh lime juice.