Pineapple Fried Rice Thai Style (Printable)

Vibrant Thai-inspired fried rice with sweet pineapple, tender vegetables, and cashews served beautifully inside a hollowed pineapple shell.

# Ingredient List:

→ Main

01 - 1 large ripe pineapple
02 - 3 cups cooked jasmine rice (preferably day-old)
03 - 2 tablespoons vegetable oil
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 2 eggs, lightly beaten (optional)
09 - 1/2 cup frozen peas
10 - 1/2 cup unsalted roasted cashews
11 - 1/2 cup pineapple flesh, diced
12 - 3 scallions, sliced
13 - 1/4 cup raisins or golden sultanas (optional)

→ Seasonings & Sauces

14 - 2 tablespoons soy sauce
15 - 1 tablespoon fish sauce (optional)
16 - 1 teaspoon curry powder
17 - 1/2 teaspoon white pepper
18 - 1 teaspoon sugar
19 - Salt, to taste

→ Garnish

20 - Fresh cilantro leaves
21 - Lime wedges

# Steps:

01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh, leaving a 1/2-inch shell. Dice 1/2 cup of the pineapple flesh for the rice; save the rest for another use. Set the pineapple shells aside.
02 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and garlic; sauté until fragrant, about 1 minute.
03 - Add the carrot and bell pepper; stir-fry for 2–3 minutes until slightly tender.
04 - Push the vegetables to one side. Pour in the beaten eggs and scramble until just set (if using).
05 - Add the cooked rice, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins (if using). Mix well.
06 - Season with soy sauce, fish sauce (if using), curry powder, white pepper, sugar, and salt. Stir-fry for 2–3 minutes until everything is heated through and well combined.
07 - Add the scallions and toss briefly.
08 - Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The presentation alone makes everyone at the table lean in closer before they even taste it.
  • Sweet pineapple against savory curry and soy creates a flavor balance that keeps your fork moving.
  • It uses up leftover rice better than any other fried rice recipe I know.
  • You can make it vegetarian, vegan, or loaded with shrimp without changing the core magic.
02 -
  • If your rice is fresh and still warm, spread it on a baking sheet and refrigerate it for at least an hour or it will turn gummy in the wok.
  • Don't crowd the wok or the rice will steam instead of fry, keep the heat high and keep stirring.
  • Taste before you serve because soy sauce brands vary wildly in saltiness and you might need to adjust.
03 -
  • Use a large spoon or ice cream scoop to carve out the pineapple flesh quickly and cleanly without tearing the shell.
  • If you don't have day-old rice, spread freshly cooked rice on a sheet pan and put it in the fridge uncovered for an hour.
  • Add the curry powder directly to the rice rather than the oil so it doesn't burn and turn bitter.
  • Toast the cashews lightly in a dry pan before adding them for even more flavor and crunch.
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