If you’ve ever wanted to bring a taste of Thai sunshine straight to your dinner table, this Thai Pineapple Fried Rice Recipe is your ticket! Sweet and juicy pineapple mingles with tender jasmine rice, crunchy veggies, and savory cashews, all in an irresistible blend of flavors and colors. What makes this dish so memorable isn’t just its bold taste, but its incredible versatility – it’s as perfect for a quick weeknight meal as it is for impressing friends at your next gathering. Let’s dive into a dish that always delivers happiness in a bowl!
Ingredients You’ll Need
This colorful recipe is surprisingly simple, with each ingredient bringing a special personality to the plate. From bright pineapple to aromatic garlic and toasted cashews, every element is carefully chosen for taste, texture, and eye-catching appeal.
- Vegetable oil: The neutral base you need for an evenly cooked, golden fried rice.
- Eggs: Add a comforting fluffiness and help create flavorful, tender bites throughout the rice.
- Garlic: Provides a fragrant backbone – don’t skip it for authentic Thai aroma.
- Onion: Sautéed until fragrant, it brings depth and a hint of sweetness.
- Red bell pepper: Not only does it brighten up every forkful, it adds a gentle crunch and touch of sweetness.
- Fresh pineapple: The star – juicy, sweet, and just a bit tart; fresh is best for bursts of flavor.
- Frozen peas and carrots: For a pop of color and classic stir-fry texture; thaw them first for even cooking.
- Cooked jasmine rice (preferably day-old): The ideal canvas: fluffy, fragrant, and never mushy.
- Soy sauce: For that umami lift and a gentle saltiness that anchors the dish.
- Fish sauce: Brings a deeply savory complexity – but you can swap for more soy if you’re keeping it vegetarian.
- Curry powder: Adds subtle warmth and golden color; it’s the secret to the rice’s signature hue.
- White pepper: Delicate heat and earthiness – a little goes a long way.
- Green onions: Scattered in for freshness and a mild onion bite at the finish.
- Roasted cashews: Buttery crunchy pieces that make every bite extra special.
- Lime wedges and chopped cilantro: For garnish – zingy, aromatic, and bright, they make the dish pop!
How to Make Thai Pineapple Fried Rice Recipe
Step 1: Scramble the Eggs
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Pour in your lightly beaten eggs and scramble gently until just set. Push the eggs to one side of the pan; you want them fluffy and separate – not overcooked and rubbery.
Step 2: Sauté Aromatics
Add your minced garlic and diced onion to the open space in your pan. Sauté everything for 1 to 2 minutes, stirring so the garlic doesn’t burn. When you smell that incredible aroma, you’ll know it’s time for the next step.
Step 3: Cook the Vegetables and Pineapple
It’s time for a rainbow! Toss in the diced red bell pepper, juicy pineapple, peas, and carrots. Stir often and let this medley cook for 3 to 4 minutes. You want the veggies vibrant and the pineapple just lightly caramelized for extra flavor.
Step 4: Add the Rice and Break Up Clumps
Now, bring in your cooked jasmine rice, preferably chilled and a day old so it stays nice and separate. Use your spatula to break up any clumps and mix thoroughly, ensuring the rice is heating up evenly and soaking up the delicious base.
Step 5: Season with Sauces and Spices
Drizzle in the soy sauce, fish sauce (or extra soy for a vegetarian twist), curry powder, and white pepper. Stir thoroughly to make sure everything is evenly coated and the curry spices tint the rice that irresistible golden hue. Let it cook another 2 to 3 minutes so all the flavors meld.
Step 6: Finish with Green Onions and Cashews
Stir in the green onions and roasted cashews right at the end, just before you take the pan off the heat. This keeps them fresh and crunchy – the perfect contrast to the warm, fluffy rice.
Step 7: Garnish and Serve
Spoon your finished Thai Pineapple Fried Rice Recipe into serving bowls or, for a showstopper presentation, a hollowed-out pineapple. Top with vibrant chopped cilantro and a squeeze of lime juice for that essential Thai zing.
How to Serve Thai Pineapple Fried Rice Recipe
Garnishes
The finishing touches are what truly set this dish apart. Always serve your Thai Pineapple Fried Rice Recipe with plenty of fresh cilantro and lime wedges. The herbs elevate the dish visually and add an essential flash of green and citrusy lift – both are key for a flavor-packed, restaurant-worthy plate.
Side Dishes
This recipe holds its own as a main course, but it also pairs beautifully with other Thai favorites. Try it alongside a crisp green papaya salad, Thai spring rolls, or spicy grilled shrimp. For a cooling contrast, serve with a cucumber salad or chilled Thai iced tea.
Creative Ways to Present
If you want major wow factor, scoop the rice directly into a pineapple half for a tropical centerpiece nobody will forget! You can also serve individual portions in small bowls topped with extra cashews and herbs, or garnish each plate with edible flowers for a festive touch.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Pineapple Fried Rice Recipe can be kept in an airtight container in the fridge for up to three days. The flavors actually deepen as it sits, making it a perfect lunch or quick snack the next day.
Freezing
If you’re planning ahead, freeze cooled fried rice in individual portions for up to one month. Let it thaw overnight in the refrigerator before reheating to maintain the best texture (freeze without the garnishes for freshest results).
Reheating
For best results, reheat in a skillet or wok over medium heat, breaking up any clumps and stirring frequently. You can add a splash of water or broth to help steam and revive the rice. A quick zap in the microwave also works in a pinch, but use a microwave-safe cover to preserve moisture.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple really delivers unbeatable sweetness and texture in this recipe, but canned works in a pinch. Just drain it well and pat dry with paper towels to avoid adding extra liquid to the rice.
What type Main Course
Day-old jasmine rice is the traditional and best choice for this Thai Pineapple Fried Rice Recipe; it’s fluffy, aromatic, and holds its shape perfectly. Freshly cooked rice tends to be too soft and can become mushy once stir-fried.
How can I make this vegan or vegetarian?
Simply omit the fish sauce and add an extra splash of soy sauce or use vegetarian oyster sauce. The dish is already dairy-free and packed with flavor even without any animal ingredients!
Can I add protein to this dish?
Absolutely! You can toss in shrimp, diced chicken, or tofu along with the vegetables. Cook the protein first, set aside, and add it back into the rice at the end to keep everything juicy and tender.
Why does the curried rice look yellow?
The beautiful golden hue comes from the curry powder, which not only colors the rice but also imparts a warm, subtle spice that balances the sweetness of the pineapple and the saltiness of the sauces.
Final Thoughts
Try this Thai Pineapple Fried Rice Recipe and you’ll instantly see why it’s a forever-favorite in my kitchen! It’s sweet, savory, colorful, and always a crowd-pleaser. Even better, it comes together in just half an hour with pantry and fridge staples. Whether you’re making it as a quick weeknight dinner or dressing it up for a special celebration, it’s guaranteed to bring big smiles and full bellies. Enjoy every vibrant, tropical bite!
Print
Thai Pineapple Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Pineapple Fried Rice recipe is a flavorful and satisfying dish that combines sweet pineapple with savory rice and a mix of vegetables. It’s a perfect way to bring a taste of Thailand to your dinner table.
Ingredients
Main Ingredients:
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 cup diced fresh pineapple
- 1/2 cup frozen peas and carrots, thawed
- 4 cups cooked jasmine rice (preferably day-old)
- 2 green onions, sliced
- 1/4 cup roasted cashews
Sauce and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 1/4 teaspoon white pepper
Garnish:
- lime wedges
- chopped cilantro
Instructions
- Heat the oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
- Scramble eggs: Add beaten eggs to the pan, scramble until just set, then push them to the side.
- Sauté aromatics: Add garlic and onion, sauté until fragrant.
- Add vegetables: Stir in bell pepper, pineapple, peas, and carrots. Cook for 3-4 minutes.
- Incorporate rice: Add cooked rice, breaking up clumps and mixing with vegetables.
- Season the dish: Stir in soy sauce, fish sauce, curry powder, and white pepper. Cook for 2-3 minutes.
- Finish and garnish: Add green onions, cashews, remove from heat, and garnish with lime wedges and cilantro.
Notes
- Day-old rice works best to prevent soggy fried rice.
- For a vegetarian version, omit fish sauce and use extra soy sauce or vegetarian oyster sauce.
- Options to add shrimp, chicken, or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
