Pineapple Thai Fried Rice (Printable)

Bright Thai-style fried rice with pineapple, veggies, nuts, and fragrant spices in an eye-catching presentation.

# What you'll need:

→ 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 large eggs, lightly beaten (optional; omit for vegan)
09 - 1/2 cup frozen peas
10 - 1/2 cup unsalted roasted cashews
11 - 1/2 cup pineapple flesh, diced (from the hollowed pineapple)
12 - 3 scallions, sliced
13 - 1/4 cup raisins or golden sultanas (optional)

→ Seasonings & Sauces

14 - 2 tablespoons soy sauce (use tamari for gluten-free)
15 - 1 tablespoon fish sauce (optional; omit for vegetarian/vegan)
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

# Method:

01 - Slice the pineapple lengthwise, keeping leaves intact. Hollow out the flesh leaving a 1/2-inch thick shell. Dice 1/2 cup of the pineapple flesh for later use and reserve shells.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add diced onion and minced garlic; sauté until fragrant, about 1 minute.
03 - Add diced carrot and red bell pepper; stir-fry for 2 to 3 minutes until slightly tender.
04 - Push vegetables to one side. Pour in beaten eggs and scramble until just set, if using.
05 - Add cooked jasmine rice, breaking up any clumps. Stir in frozen peas, diced pineapple flesh, cashews, and raisins if desired. Mix thoroughly.
06 - Add soy sauce, fish sauce if using, curry powder, white pepper, sugar, and salt to taste. Stir-fry for 2 to 3 minutes until heated through and well combined.
07 - Add sliced scallions and toss briefly to combine.
08 - Spoon fried rice into hollowed pineapple shells. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Advice:

01 -
  • It's restaurant-quality impressive, but the secret is just day-old rice and a hot pan—no fancy techniques required.
  • The pineapple shell does all the visual work, making you look like a thoughtful cook even on a busy weeknight.
  • Naturally vegetarian, easily adaptable for vegan or with protein, so everyone at the table gets their version.
  • It tastes better on the second day, which means you can prep ahead and still feel like a genius when dinner hits the table.
02 -
  • Day-old rice is essential—I learned this the hard way after making this dish with fresh rice and watching it turn into a soggy mess that nobody wanted to eat.
  • The pineapple shell is delicate, so carve slowly and keep that half-inch thickness; I've seen too many shells crack under the weight of hot rice because someone got impatient.
  • Don't skip the high heat; fried rice needs a hot pan and confident movement to taste right, and low heat will give you steamed rice in a bowl instead.
03 -
  • Have all your ingredients prepped and sitting next to your stove before you turn on the heat—fried rice happens fast, and you won't have time to chop garlic once the pan is screaming hot.
  • If your pineapple isn't quite ripe enough, let it sit on the counter for a day or two; you want it to smell sweet and feel slightly yielding, not rock hard.
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