Thai fried pineapple rice contains all the Thai flavors of spicy, sweet and salty with a perfect taste of pineapple rounded off with crunchy nutty cashews. Make it with chicken, shrimp or tofu – a delicious Thai dish in just 30 minutes!
“Be prepared to be a beginner every morning.”
What is pineapple fried rice?
Pineapple Fried Rice is a Thai-inspired rice dish that uses jasmine rice as a base, with chicken shrimp or tofu stir-fried with vegetables and fresh pineapple, seasoned with curry powder, fish sauce, soy sauce and lime juice. Typically topped with roasted cashews or peanuts.
Notes on ingredients
Below are helpful kitchen tips on some ingredients that will help make your Chicken Pineapple Fried Rice a success. The complete list of ingredients is in the recipe card at the end of the post.
- Rice. Use cooked day-old jasmine rice – chilled in the refrigerator overnight (to remove moisture).
- Oil. Use a high heat oil like coconut, avocado, peanut, or high smoke point oil.
- Protein. Use chicken, shrimp or make our crispy tofu.
- pineapple. Fresh pineapple works best for this recipe.
- curry powder. This recipe uses yellow curry powder or madras curry powder, which is hotter than store-bought. Use less if you prefer less heat, and you can always add more at the end if you want your fried rice a little spicier. Customize by adding more at the final tasting.
- Ground black or white pepper. White pepper gives this pineapple fried rice the authentic Thai flavor you will find in Thailand.
- fish sauce. Not all brands of fish sauce are created equal in quality and saltiness. Use a little at first and add more towards the end before layering.
How to make pineapple fried rice
shuffle those fried rice sauce by combining curry powder, sugar, pepper, vinegar, fish sauce and soy sauce and mixing well. Put aside.
Boil the protein first. Heat a large skillet over medium-high heat, wait until pan is warm and add 1 tablespoon oil. When the oil is hot, add garlic and cook until fragrant, 15 seconds.
Add the seasoned chicken (or shrimp or make crispy tofu) and stir well with the garlic. Cook the chicken for 5-6 minutes or until lightly browned. Remove the chicken from the pan and set aside
Tip: A coated pan works best for this recipe.
Make the fried rice. Pour oil into pan, add rice and stir. Spread the rice grain evenly over the surface of the pan to brown the rice more quickly. Cook for 3-4 minutes until the rice looks nice and dry and contains a few golden brown grains.
Make a crater in the middle of the pan, add a little more oil if needed and add the lightly beaten eggs. Once the eggs have thickened, stir gently, then fold in the rice. Cook for 2 more minutes, transfer to a platter and set aside.
Wipe out the pan and add 1 tablespoon of oil to the pan. Once the onions are hot, add them and cook until caramelized, about 2 minutes. Add the pineapple, mix with the onion and cook until the pineapple is soft and lightly browned.
Next, add the finely chopped vegetables, including the spring onions, and stir and cook until the vegetables are tender and crisp, another 3-4 minutes.
Stir in the cooked chicken and rice with eggs and cook an additional 2 minutes. Set the heat on high the rest of the time to reduce the moisture of any added ingredients.
Add the fried rice sauce, stir well and cook the fried rice for another 1-2 minutes.
Finally add the toasted cashews, stir again and turn off the heat. Taste and season with more soy sauce, sugar and lime juice. Or add more curry powder if you want a little extra spice. Garnish with chopped cilantro and enjoy!
- Use more curry powder for extra flavor. Either into the sauce or add more at the end.
- Before sprinkling them over your fried rice, you can toast your cashews in a pan without the oil. Toasting the cashew adds extra flavor, nutty flavors and crunch.
- Peanuts, almonds, and macadamias are great substitutes for cashews.
- Substitute shrimp or crispy tofu, tempeh, or any vegetable instead of chicken. Use less cooking time when using tofu or tempeh.
- Best Vegetables for Pineapple Fried Rice: Sweet peppers, carrots, pea pods, onions, jalapenos, fresh beans, edamame and the stalked, tender part of broccoli or broccolini and water chestnuts.
- You can use rice or apple cider vinegar if you don’t have fresh lime juice.
Yes, you can use any crunchy tofu, tempeh, or any vegetable. Omit the fish sauce and use soy sauce instead. At the end, play around with the spices to adjust the flavors. Add more soy sauce, sugar, or lime juice to find the perfect mix for your taste buds.
Use Mushroom Soy Sauce for a light but very flavorful sauce. Also use Golden Mountain or Maggie Seasoning for an authentic Thai flavor. They are available in your local Asian market.
More Thai Recipes You May Like
I hope you enjoy this recipe! I really love sharing my knowledge of preparing delicious Thai dishes and bringing a bit of my Thai culture into your kitchen. Food is a big part of Thai culture and we truly believe that sharing and eating food makes life better. I hope this recipe brings great joy to your heart and home!
This Pineapple Fried Rice packs all the Thai flavors of spicy, sweet and salty with a perfect hint of pineapple and topped with a crunchy nutty cashew flavor. It’s a delicious Thai dish that’s quick to prepare. Vegan adaptable!
- 2 cups cooked jasmine rice (a day’s rice is best, uncovered in the fridge to “dry out” a bit)
- 4 tablespoons Coconut, peanut or avocado oil
- 2 Garlic cloves, roughly chopped
- 8-10 ounces Chicken breastthinly sliced into thin, small pieces, or shrimp, or make that crispy tofu.
- 2 Eggs, lightly whisked before cooking
- 1 Cup fresh pineapple cut into small bite-sized pieces
- 1/3 Cup red peppers, diced small
- 1/3 Cup Carrots diced small
- 1/3 Cup Onions, diced small
- 1/2 Cup Spring onions, finely chopped
- 1/3 Cup Cashew nuts if possible whole – see notes!
- 1 1/2 teaspoons yellow curry powder
- 1.5 tablespoons Sugar or sugar alternative
- 1/2 teaspoon ground black or white pepper
- 1 tablespoon Fish Sauce – Vegan Substitute – Use vegan fish sauce or add more soy sauce to taste.
- 2 tablespoons Soy sauce or use GF Liquid Aminos like Braggs
- 1 tablespoon lime juice or rice vinegar
- Garnish: lime wedges, cilantro, sriracha
- Prepare the sauce by combining curry powder, sugar, pepper, lime juice, fish sauce and soy sauce and mixing well.
- Heat in a large skillet over medium-high heat and add the oil. Once hot, add garlic and sauté until lightly golden and fragrant, about 30 seconds.
- Add the chicken and cook until lightly browned. 4-5 minutes, reduce heat if necessary.
- Push the chicken aside, add the eggs and scramble until soft, then mix with the chicken. 1-2 minutes.
- Add the cooked rice, stir well and cook for another minute.
- Add the vegetables, scallions, and pineapple and cook until the vegetables are tender, 3-4 minutes.
- Add the sauce, stir well and cook the fried rice for another 1-2 minutes. Add cashews and coriander. Stir well, turn off heat, taste, and adjust to taste with soy sauce, sugar, and lime juice as needed. Or add more curry powder if you want a little spice.
- Serve warm with lime wedges and garnish with chopped coriander and optional sriracha.
- Add more curry powder for extra flavor. Either into the sauce or add more at the end.
- Cashews: Before sprinkling them over your fried rice, you can toast your cashews in a dry pan without oil. This adds extra flavor, nutty flavors and crunch. Roasted peanuts, almonds, and macadamias are great substitutes for cashews.
- Protein: Substitute shrimp or crispy tofu or any vegetable instead of chicken.
- Best Vegetables for Pineapple Fried Rice: Bell peppers, carrots, pea pods, onions, jalapenos, fresh beans, edamame and the stalked, tender part of broccoli or broccolini and water chestnuts.
- Serving size: 1.25 cup
- Calories: 453
- Sugar: 11.9 g
- Sodium: 642.8mg
- Fat: 21.5g
- Saturated Fatty Acids: 3.7g
- Carbohydrates: 44.9 g
- Fiber: 2.3g
- Protein: 21.1g
- Cholesterol: 134.4 mg
Keywords: Pineapple Fried Rice, Thai Pineapple Fried Rice, Pineapple Fried Rice Recipe