Thai Pineapple Fried Rice

Why You’ll Love This Recipe

This dish is the perfect balance of flavor: sweet pineapple, salty soy sauce, and fragrant garlic and curry powder come together beautifully. It’s a fast, one-pan meal that uses everyday ingredients yet tastes restaurant-worthy. It’s versatile, budget-friendly, and easily customizable with your favorite proteins or extra veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked jasmine rice (preferably day-old)
• Pineapple chunks (fresh or canned, drained)
• Garlic, minced
• Onion, diced
• Carrots, finely chopped
• Bell pepper, chopped
• Frozen peas
• Eggs, lightly beaten
• Soy sauce or tamari
• Curry powder
• Green onions, sliced
• Cashews or roasted peanuts (optional)
• Fresh cilantro or basil, for garnish
• Oil (vegetable or sesame)
• Optional: cooked shrimp, chicken, tofu, or chili flakes for heat

Directions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and onion, and sauté for 1–2 minutes until fragrant.
3. Add carrots, bell pepper, and peas; cook for 3–4 minutes until vegetables are just tender.
4. Push veggies to the side of the pan and pour in the beaten eggs. Scramble until cooked, then mix with the vegetables.
5. Add the cooked rice and stir well to combine.
6. Stir in pineapple chunks, soy sauce, and curry powder. Toss everything until evenly coated and heated through.
7. Stir in green onions and optional cashews or peanuts.
8. Taste and adjust seasoning. Garnish with fresh cilantro or basil before serving.

Servings and timing

This recipe serves 3–4 people. Total prep and cook time is about 25 minutes, especially if using leftover rice.

Variations

• Make it vegetarian or vegan: Omit the eggs and use tofu or extra veggies.
• Add protein: Stir in cooked shrimp, diced chicken, or pork.
• Use brown rice: For a higher-fiber, whole-grain option.
• Spice it up: Add chili flakes, fresh Thai chilies, or sriracha.
• Add sauces: A splash of fish sauce or lime juice adds extra depth.
• Serve in a pineapple: Hollow out a pineapple half and use it as a serving bowl.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. This dish is not ideal for freezing, as the texture of the pineapple and rice may change when thawed.

FAQs

Can I use freshly cooked rice?

Day-old rice is best for fried rice because it’s less sticky, but you can use fresh rice if you cool it first and spread it out to dry slightly.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to keep it gluten-free.

Can I use canned pineapple?

Yes, just drain it well to avoid adding too much liquid to the dish.

What protein works best in this dish?

Shrimp, chicken, tofu, or even scrambled egg alone works great.

Is curry powder essential?

It adds signature flavor, but you can reduce or omit it for a milder version.

How do I prevent the rice from sticking?

Use day-old rice, cook over medium-high heat, and stir frequently with a spatula.

Can I add more vegetables?

Absolutely—try broccoli, zucchini, snap peas, or baby corn.

How long does this dish last?

Up to 3 days in the refrigerator in an airtight container.

Can I make it spicy?

Yes, add Thai chilies, sriracha, or chili garlic sauce to your taste.

What kind of rice is best?

Jasmine rice is traditional, but long-grain white rice or basmati also works well.

Conclusion

Thai Pineapple Fried Rice is a fast, flavorful, and colorful dish that brings the taste of Thai cuisine right to your kitchen. With its perfect balance of sweet, savory, and aromatic notes, it’s a fun and satisfying way to use up leftover rice and get creative with pantry and fridge staples. Ideal for weeknight dinners or impressing guests, it’s a dish that never fails to delight.

Thai Pineapple Fried Rice

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Thai Pineapple Fried Rice is a vibrant stir-fry made with jasmine rice, juicy pineapple, colorful vegetables, and savory seasonings. This quick and flavorful dish combines sweet, salty, and aromatic elements for a fun and satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stir-Fried
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 cloves garlic, minced
• 1 small onion, diced
• 1/2 cup carrots, finely chopped
• 1/2 bell pepper, chopped
• 1/2 cup frozen peas
• 2 eggs, lightly beaten
• 2–3 tbsp soy sauce or tamari
• 1 tsp curry powder
• 2 green onions, sliced
• 1/4 cup cashews or roasted peanuts (optional)
• Fresh cilantro or basil, for garnish
• 2 tbsp vegetable oil or sesame oil
• Optional: cooked shrimp, chicken, tofu, chili flakes

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Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and onion; sauté for 1–2 minutes until fragrant.
3. Add carrots, bell pepper, and peas; cook for 3–4 minutes until just tender.
4. Push veggies to the side of the pan and pour in the beaten eggs. Scramble until cooked, then stir together with vegetables.
5. Add cooked rice and mix well to combine everything evenly.
6. Stir in pineapple, soy sauce, and curry powder. Toss to coat and heat through.
7. Mix in green onions and optional cashews or peanuts.
8. Adjust seasoning to taste. Garnish with fresh cilantro or basil and serve hot.

Notes

• Use day-old rice to prevent clumping and achieve better texture.
• Customize with your favorite protein like shrimp, chicken, or tofu.
• Add chili flakes or Thai chilies for extra spice.
• Serving in a carved-out pineapple adds visual flair.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 80mg