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The Localist
Food and Drink

Chet's Pineapple Rice Recipe Secrets From The Kitchen

We knew that with big sister ‘Night + Market’ so beloved in Los Angeles, chef Kris Yenbamroong was bringing something special with Chet’s – and talk about living up to the hype. Under the head chefery (new word – calling it) of Jake Im at The Hoxton, Shepherd’s Bush – Chet’s is now famed for a slew of legendary, must-order dishes. And chief among these? The mega delicious, super fun Pineapple Rice.

Peanutty, garlicky, fruity and served with optional crab, the sweet-salty winner arrives in its very own hollowed-out pineapple shell and is one of the most popular dishes on the Chet’s menu. So we thought we’d gift you the recipe – just read on for everything you need to create Pineapple Rice at home. And for why are we handing out our kitchen secrets, you might ask? Well, ‘cos we like you, and because we know you’ll still drop by for the full IRL Thai-Americana resto experience. With Chet’s Fried Chicken Khao Soi and Lobster Firecracker Noodles on the menu, how could you not?

Half a pineapple shell, cleaned
80g Pineapple flash
45g Red onion, diced
60g Carrot, diced
1 Egg
60g Crab meat * (optional)
22g Fish sauce
28g Sugar
25g Vegetable oil

Marinated Rice
20g Golden Mountain soy sauce
20g Vegetable oil
2g White pepper
160g Jasmine rice, leftover from your rice cooker

15g Coriander, chopped
20g Crispy shallots
30g Peanuts, roasted and crushed

Marinated Rice Method
1. Place your leftover cooked rice into a bowl and gently mix with Golden Mountain soy sauce, white pepper and vegetable oil.
2. Then spread the rice out on a plate and put it into your fridge overnight.
3. Once your marinated rice is dried out, you’ll need to break the rice down into grains (making it much easier to cook with!)

Cooking Method
1. Heat a wok or a large skillet over medium-high heat with a little oil, then stir-fry your onions and carrots.
2. Once your onions and carrots are cooked, add the crab (optional) and egg. Stir fry your egg as if you’re making scrambled eggs.
3. Add your pre-prepared marinated rice and stir until it gets warm.
4. Then add the sugar and fish sauce. Keep stirring until the mix is well-seasoned.
5. Add the pineapple flash and peanuts, then stir for a few more seconds, ensuring these ingredients are warm before you turn your hob off.
6. Then place your cooked fried rice into the half pineapple shell, and add your crushed peanuts, crispy shallots and coriander to finish.