Chef Chloe’s Pineapple Not-So-Fried Rice

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To keep with my recent pledge of delving into my cookbook collection and expanding my culinary knowledge, I decided to start with this sweet and salty Thai rice dish from Chef Chloe Coscarelli’s cookbook, Chloe’s Kitchen.  This rice dish was so freakin’ delicious!  It took about 1 hour from start to finish, as there are a few different steps, however you can bake the tofu and cook the rice simultaneously to save time. Ingredients for 4 to 6 people:

1 14-ounce package extra firm tofu, drained (the recipe describes how to press tofu so it absorbs more flavour but you can buy already pressed tofu to save time)

2 tablespoons soy sauce (use wheat-free tamari or Braggs for a gluten free option)

1 pineapple, or 1 1/2 cups diced pineapple

1 tablespoon canola oil (I used grapeseed)

1 medium onion, thinly sliced

Sea salt

3 cloves garlic, minced

2 teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon chili-garlic sauce (try to get one that has no sugar)

3/4 cup cashews (I roasted them in the oven for about 5-7 minutes at 350F for added flavour)

1 carrot, peeled and shredded (you don’t really need to peel it, just give it a good scrub)

1/2 cup frozen peas

1/2 cup raisins

3 cups cooked rice, preferably jasmine (and preferably brown)

1/4 cup vegetable broth (low sodium is best, you can always add more healthy sea salts if necessary)


Preheat the oven to 325 degrees.  Grease a small baking sheet. After pressing tofu (or not), cut into 1/2-inch cubes.  In a bowl, toss the tofu with soy sauce until each cube is coated.  Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula.  Remove from and set aside. To prepare pineapple. cut in half lengthwise using a sharp knife.  Remove the flesh and cut into bite-sized pieces.  Set aside 1 1/2 cups for this recipe, and save the rest for another use.  Reserve the shell for serving. In a large skillet or wok,heat oil over medium-high heat and saute onions until soft and lightly browned.  Season with salt. Add garlic, curry, coriander, and garlic-chili sauce, and let cook a few more minutes.  Add cashews, carrots, peas, raisins, rice, broth, pineapple, and tofu.  Cook until heated through and adjust salt to taste.

Serve the rice like they do in Thailand – in the pineapple shell! Enjoy!

~The Vegan Project


  1. The great thing about being vegan is the variety of foods and preparation methods one can employ to enjoy truly scrumptious and nutritious meals. The above recipe for example….who would have thought? lol

    Thank you

    • Bridget says:

      We agree! It is so fun to take classic recipes that aren’t vegan at all, and use similar techniques with all-vegan ingredients. Thanks for reading! 🙂

  2. Sunny Terry-Kuehnel says:

    This was awesome! I wasn’t sure about the tofu, because it can be slimy even if you drain it and press it. But baking it for that long, gives it a nutty, chewy texture. This was frigging awesome!

  3. Looks great…although I’m considering subbing the pineapple for mango, my absolute fav! 🙂


  1. […] inspiration for this recipe came from Chef Chloe, so kudos to her and her book, Chloe’s Kitchen. I […]

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