This authentic Thai pineapple fried rice recipe has the perfect blend of sweet and savory flavors and is made with fresh pineapples, fish sauce, and curry powder. Served in a stunning pineapple bowl, it's a delicious side dish that will elevate any Thai meal, BBQ, or picnic spread!
Table of Contents
- Why You’ll Love This Recipe
- Thai Pineapple Fried Rice Ingredients
- How to Cut a Pineapple Bowl for Fried Rice
- How to Make Thai Pineapple Fried Rice
- Joyce’s Tips For Making the Best Thai Pineapple Fried Rice
- Serving Suggestions
- Recipe Variation Ideas
- Frequently Asked Questions
- Storing and Reheating
- More Thai Recipes You May Like
- Recipe Card
This fried rice dish is a vibrant mix of colorful veggies, sweet juicy pineapple, all tossed in a savory, curry sauce that's loaded with umami flavor, especially if you add the optional shrimp paste and kecap manis.
If you enjoy sweet and savory dishes, then this Thai pineapple fried rice will definitely hit the spot. If you're looking for something similar but without pineapples, then you definitely also need to check out my Nasi Goreng Indonesian fried rice recipe, which is similar to this but has even MORE flavor!
If you enjoy this recipe, you might also want to try my chicken fried rice, egg fried rice, or shrimp fried rice for more delicious ways to enjoy this classic dish.
Why You’ll Love This Recipe
- Classic Authentic Thai Flavors with Balanced Sweet and Savory Flavor: The combination of sweet fresh pineapple, savory shrimp or chicken, fish sauce, oyster sauce and curry powder offers a truly classic authentic flavor profile.
- It Has a Pineapple Bowl: I show you how to easily remove pineapple from a fresh pineapple, and use it as a pineapple bowl!
Thai Pineapple Fried Rice Ingredients
- Rice: To make great fried rice, you should always use leftover rice. It's drier, so it's not as easy to make soggy. If you don't have any leftover rice, you can make a fresh batch of rice, but add less water. Then fully dry it in the freezer for 45 minutes before you use it.
- Pineapple: This is the star of the dish and will add a sweet and tangy flavor to the fried rice. It also pairs beautifully with the savory components. I highly recommend using fresh pineapples because the flavor is more intense, sweet and flavorful. That being said, in a pinch you can also use canned pineapple as well, just make sure you drain it well and cut them into small pieces.
- Frozen Veggies: This adds a pop of color and a variety of textures to the dish. You can use a mix of your favorite vegetables.
- Eggs: These will be scrambled and then mixed into the fried rice and giving the fried rice a bit of the traditional egg flavor.
- Shrimp (or Chicken): This is the main protein in the dish, adding a hearty and satisfying element to the fried rice.
- Garlic and Onions: These will add a robust, garlicky, and onion aromatic flavor to the dish.
- Green onion: This will be used both in the cooking process and as a garnish, adding a fresh, oniony flavor and a pop of color.
- Seasonings: A combination of fish sauce (or soy sauce), oyster sauce, sugar (or kecap manis), shrimp paste (optional), and curry powder will give the dish its signature Thai pineapple fried rice flavor.
How to Cut a Pineapple Bowl for Fried Rice
Cut the Pineapple in Half
Use a large sharp knife, and cut the pineapple in half lengthwise.
Locate the Core and Make 2 Cuts Along It
Find the core (it will be a slightly different color), and a cut along each side.
Cut a Rectangle Around the Pineapple
Using a small paring knife, cut a rectangle around the pineapple, leaving about ½ inch from the sides.
Make More Cuts In a Grid
Make a few more cuts from left to right until you have a 3x6 grid.
Use A Spoon and Scoop the Pineapple Chunks Out
Using a large spoon, gently scoop out each square. I like to scoop out all the pieces, and scoop out the core pieces last. Voila! Fresh pineapple for your pineapple fried rice!
For the core (the pieces down the middle), use the paring knife and cut these pieces out from the side. Once you have the core pieces out, cut off the tough core part at the tip and discard it. You can use the rest of the pineapple piece.
Clean Out the Pineapple Bowl
To make the bowl larger, and cleaner, use the spoon to scrape out any leftover pineapple. You can eat the scooped bits, or use it in a drink or shake. Don't use this for the fried rice.
How to Make Thai Pineapple Fried Rice
Making this incredible Thai pineapple fried rice recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Cut the Pineapple Into Small Pieces: If you are using canned pineapples, drain them very well, dice them into small ¼ inch pieces, and set aside. If you are using fresh pineapple, cut the pineapple chunks into ¼ pieces and set them aside for later.
Prepare the Green Onions: Start by finely mincing 2 stalks of green onions and separating the greens from the whites. You'll add the whites into the fried rice and use the greens for garnish.
Dice the Onions: Peel and finely dice the onion, or shallots and set them aside for later.
Grate the Garlic: Peel and grate or finely mince the garlic and set it aside for later.
Break Up the Leftover Rice: Next, oil your hand and break up 3 cups of leftover rice into small pieces. Aim to get them into individual pieces if possible.
Beat the Eggs: In a small bowl, beat 2 large eggs with 1 teaspoon of oil and set aside.
Make the Fried Rice Seasoning Sauce: In another small bowl, fish sauce, oyster sauce, sugar, curry powder and shrimp paste (optional). Set this aside for later.
Prepare the Shrimp: Make sure your shrimp has thawed, if you're using frozen shrimp. Peel and slice the shrimp into smaller pieces.
Stir Fry the Pineapple Fried Rice
Heat the Pan: Set a large skillet or wok over the stove to medium-high heat and let it heat up. Once the pan is hot, add 2 tablespoons of oil, and 1 tablespoon of optional butter.
Cook the Vegetables: Add in 1 cup of frozen vegetables, diced onions, and the whites of the green onion. Cook for about 2 minutes until the vegetables soften. Next, minced garlic and cook it for 30 seconds.
Cook the Shrimp: Push aside the veggies, and add more oil to the pan. Then add the shrimp in and cook it for approx. 2 minutes until fully cooked, then stir fry it together with the veggies for a few seconds.
Add the Egg: Push aside the vegetables and shrimp, and add a bit more oil to the pan, and add in the beaten egg. Let it cook for about 30 seconds until it is about 80% cooked.
Add in the Rice: Add the rice on top of the partially cooked eggs, and mix just the rice and the egg together and cook it together until the egg is fully cooked and the rice and eggs look dry (not mushy). This should take about 2 minutes. If there are still small chunks of rice, use the back of your spatula to break it up.
Combine Everything and Add Sauce: Push the vegetables and shrimp back together with the rice and eggs, and pour the sauce and the greens of the green onion, and mix everything together until the sauce has evenly mixed with the rice.
Add in the Pineapple: Adjust the heat to high heat, and add in the pineapple pieces and stir fry for 1 minute.
Taste Test: Do a taste test. If you like it more salty, add more fish sauce or seasoning sauce.
Enjoy Your Meal: Your delicious Thai pineapple fried rice is ready to be served. Enjoy!
Joyce’s Tips For Making the Best Thai Pineapple Fried Rice
- Preparation Is Important: Once you start making the fried rice, the process is very quick, so it's very important to prepare everything ahead and have them all close by.
- Use Day-Old Cold Rice: For this recipe, it's crucial to use day-old cold rice. Freshly cooked rice will be too moist and can make your fried rice mushy. Day-old cold rice is drier and separates easily, giving you that perfect fried rice texture.
- Use Fresh Ripe Pineapple: For the best flavor, I highly recommend using fresh ripe pineapple. You'll know the pineapple is ripe when you can smell the pineapple scent through the skin. This will give you the sweetest and most flavorful pineapple for this fried rice. That being said, you can also use canned pineapple as well, just make sure you drain it well and cut them into small pieces.
- Wash Your Knife After Cutting Pineapple: To prevent your knives from getting dull, immediately wash or rinse your knife after you cut fresh pineapple.
- Soy Sauce vs Fish Sauce vs Thai Seasoning Sauce: The key to a flavorful Thai pineapple fried rice is in the seasonings. You can interchangeably substitute soy sauce, fish sauce and seasoning sauce or do a mix but I personal find a mix of fish sauce with Thai seasoning sauce tastes the best. If you can't find Thai seasoning sauce, you can also use Maggi sauce as well, which essentially tastes the same.
- Enhance with Shrimp Paste and Kecap Manis: If you have shrimp paste, adding ¼ teaspoon to the sauce mix will give your fried rice a delicious umami flavor. I also love to substitute the sugar with kecap manis as well which gives it a deeper sweetness and beautiful color. (Similar to Indonesian fried rice, Nasi Goreng). However, if you don't have these ingredients, the fried rice will still be delicious without them.
- Don't Stir Fry the Pineapple Too Long: Since pineapples contain a lot of juice, bump the heat up to High after you put in the pineapples to sear them. You also don't want to stir-fry them for too long because they will release the juices and 'steam' the fried rice, making it soggy.
- Crispy Fried Onions As a Topping: Crispy fried onions add additional texture to the fried rice and make it incredibly delicious. I highly recommend it. You can buy them at any Asian or Indian grocery store.
Serving Suggestions
- This Thai pineapple fried rice recipe is a perfect accompaniment to grilled Thai coconut chicken skewers. The sweet and savory flavors of the chicken complement the tangy and fragrant rice, providing a complete and satisfying meal.
- For a traditional Asian dinner, pair this pineapple fried rice with sweet and sticky char siu. The tender, flavorful pork balances the heat and sweetness of the rice.
- This pineapple fried rice's versatility makes it a great side dish for any kind of Thai dish. I like to pair it with a Thai red curry or a sweet and sour tom yum soup to give it an extra flavor boost!
Recipe Variation Ideas
- Spicier: If you're a fan of spicy food, this variation is for you. Simply add a teaspoon of chili flakes or a dash of Sriracha sauce to the stir-fry for an extra twist.
- Extra Veggies: For a healthier twist, add more vegetables like bell peppers, peas, and carrots. This not only enhances the nutritional value of the dish but also adds a vibrant color and crisp texture.
- Grilled Pineapple: Grilling the pineapple before adding it to the fried rice brings out its natural sweetness and adds a smoky flavor to the dish.
- Chicken or Tofu: While this recipe uses shrimp, feel free to substitute it with chicken or tofu. The important thing is to have a good source of protein to make the fried rice satisfying and delicious.
Frequently Asked Questions
It's best to use day-old cold rice for this recipe. Freshly cooked rice tends to be soft and sticky, which can result in mushy fried rice. If you only have fresh rice, you can spread it out on a tray and let it cool in the fridge for a few hours before using.
If you don't have shrimp paste, you can substitute it with fish sauce or soy sauce. The key is to add a savory, umami flavor to the dish.
Absolutely! This recipe is versatile. You can use chicken, beef, tofu, or even a mix of your favorite proteins. Just make sure to cook it through before adding it to the fried rice.
Any long-grain rice works well for this recipe. Jasmine rice is a popular choice for Thai dishes, but you can also use basmati rice.
Storing and Reheating
- Refrigerating: Leftovers of this Thai pineapple fried rice can be stored in the fridge for up to 3 days. Make sure to place it in an airtight container.
- Reheating: For refrigerated leftovers, reheat the rice in a pan over medium heat. Add a splash of water or oil to revive the texture, if necessary. Alternatively, you can also microwave this for 1-2 minutes in the microwave as well, stirring in between to ensure it heats up evenly.
- Freezing: Unfortunately, this recipe does not freeze well due to the texture changes in the rice and vegetables upon thaw.
More Thai Recipes You May Like
- Thai Red Curry
- Easy Authentic Pad Thai
- Thai Peanut Noodles (Quick and Easy Recipe!)
- Thai Basil Chicken (Pad Kra Pao)
- Khao Soi Recipe (Thai Coconut Curry Noodle Soup)
- Easy Thai Peanut Satay Sauce
- Yum Woon Sen (Thai Glass Noodle Salad)
- Easy Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Pad Woon Sen (Thai Glass Noodle Stir Fry)
- Authentic Thai Tom Yum Soup (Classic Tom Yum Goong)
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Recipe Card
Thai Pineapple Fried Rice
Joyce's Recipe Notes
- Preparation Is Important: Once you start making the fried rice, the process is very quick, so it's very important to prepare everything ahead and have them all close by.
- Use Day-Old Cold Rice: For this recipe, it's crucial to use day-old cold rice. Freshly cooked rice will be too moist and can make your fried rice mushy. Day-old cold rice is drier and separates easily, giving you that perfect fried rice texture.
- Use Fresh Ripe Pineapple: For the best flavor, I highly recommend using fresh ripe pineapple. You'll know the pineapple is ripe when you can smell the pineapple scent through the skin. This will give you the sweetest and most flavorful pineapple for this fried rice. That being said, you can also use canned pineapple as well, just make sure you drain it well and cut them into small pieces.
- Wash Your Knife After Cutting Pineapple: To prevent your knives from getting dull, immediately wash or rinse your knife after you cut fresh pineapple.
- Soy Sauce vs Fish Sauce vs Thai Seasoning Sauce: The key to a flavorful Thai pineapple fried rice is in the seasonings. You can interchangeably substitute soy sauce, fish sauce and seasoning sauce or do a mix but I personal find a mix of fish sauce with Thai seasoning sauce tastes the best. If you can't find Thai seasoning sauce, you can also use Maggi sauce as well, which essentially tastes the same.
- Enhance with Shrimp Paste and Kecap Manis: If you have shrimp paste, adding ¼ teaspoon to the sauce mix will give your fried rice a delicious umami flavor. I also love to substitute the sugar with kecap manis as well which gives it a deeper sweetness and beautiful color. (Similar to Indonesian fried rice, Nasi Goreng). However, if you don't have these ingredients, the fried rice will still be delicious without them.
- Don't Stir Fry the Pineapple Too Long: Since pineapples contain a lot of juice, bump the heat up to High after you put in the pineapples to sear them. You also don't want to stir-fry them for too long because they will release the juices and 'steam' the fried rice, making it soggy.
- Crispy Fried Onions As a Topping: Crispy fried onions add additional texture to the fried rice and make it incredibly delicious. I highly recommend it. You can buy them at any Asian or Indian grocery store.
Ingredients
- 3 cups leftover cold rice
- 1 cup fresh pineapple (or canned pineapple)
- 6-8 large shrimp
- ½ cup frozen vegetables
- 2 large eggs
- 1 tablespoon butter (optional)
- 2 cloves garlic
- 1 onion (or shallots, finely diced, approx. ½ cup)
Pineapple Fried Rice Seasoning
- 2½ tablespoons fish sauce (or soy sauce, or a mix of Thai seasoning sauce/Maggi sauce mixed with fish sauce)
- ½ tablespoon oyster sauce
- 1½ teaspoons sugar (or kecap manis)
- 2 teaspoons Madras curry powder (or yellow curry powder)
- ¼ teaspoon shrimp paste (optional)
Garnish
- 2 stalks green onions (finely minced, greens for garnish, whites for fried rice)
- 2 tablespoons crispy fried onions or shallots (store bought)
Instructions
Make Pineapple Bowl (and Cut Fresh Pineapple)
- Cut the pineapple in half lengthwise.
- Find the core of the pineapple (it will usually be a lighter color) and make a cut along each side of it.
- Cut a rectangle around the pineapple using a small paring knife. Leave about ½ inch border around the edges.
- Make a few more cuts from left to right until you have a 3x6 grid.
- Take a spoon, and scoop out each section. Leave the pineapple core for now. Set the pineapple you scoop out aside for later.
- To remove the core, I like to run my paring knife along the bottom to make it easier to scoop out.
- Once you have the pieces, that are attached to the core, cut off the core at the end of each piece. It is the tough woody piece at the tips. Discard the core and keep the rest of the pineapple pieces.
- If there is a lot of pineapple left inside the bowl, use a spoon and scoop out any extra fruit to make it smooth. You can save the juice and bits for a drink, shake, ice cream or just eat it.
Preparation
- If you are using canned pineapples, drain them very well, dice them into small ¼ inch pieces, and set aside.If you are using fresh pineapple, cut 1 cup fresh pineapple into ¼ pieces and set them aside for later.
- Finely mince 2 stalks green onions, separating the whites from the greens. We will use the whites in the fried rice and the greens as a garnish.
- Peel and finely mince 2 cloves garlic and 1 onion (approx. ½ cup) and set it aside for later.
- Break up 3 cups leftover cold rice by hand into small pieces. Aim to get them into individual pieces if possible.
- In a small bowl, beat 2 large eggs with 1 teaspoon of oil and set aside.
- In another small bowl, 2½ tablespoons fish sauce, ½ tablespoon oyster sauce, 1½ teaspoons sugar (or kecap manis), ¼ teaspoon shrimp paste (optional), 2 teaspoons Madras curry powder. Set this aside for later.
- Make sure the 6-8 large shrimp has fully thawed, if you are using frozen shrimp. Peel it if it has a shell on it. I like to slice them in half length-wise, but you can choose to dice them or leave them whole. Set it aside for later. I
Stir Fry the Pineapple Fried Rice
- Set a large skillet or wok over the stove to medium-high heat and let it heat up. Once the pan is hot, add 2 tablespoons of oil, and 1 tablespoon butter (optional).
- Add in ½ cup frozen vegetables, diced onions, and the whites of the green onion. Cook for about 2 minutes until the vegetables soften.
- Next, add the minced garlic and cook it for 30 seconds.
- Push aside the veggies, and add more oil to the pan. Then add the shrimp in and cook it for approximately 2 minutes until fully cooked, then stir fry it together with the veggies for a few seconds.
- Push aside the vegetables and shrimp. Add a bit more oil to the pan, and add in the beaten egg. Let it cook for about 30 seconds until it is about 80% cooked.
- Add the rice on top of the partially cooked eggs. Mix just the rice and the egg together and cook it together until the egg is fully cooked and the rice and eggs look dry (not mushy). This should take about 2 minutes. If there are still small chunks of rice, use the back of your spatula to break them up.
- Mix the vegetables and shrimp back together with the rice and eggs, and pour the sauce and the greens of the green onion, and mix everything together until the sauce has evenly mixed with the rice.
- Adjust the heat to high heat, add in the pineapple pieces, and stir fry for 1 minute.
- Do a taste test. If you like it more salty, add more fish sauce or seasoning sauce.
- Scoop the rice into the pineapple bowl. Top with 2 tablespoons crispy fried onions or shallots Your delicious Thai pineapple fried rice is ready to be served. Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Anonymous says
Joyce Lee says
Linnie Buhman says
allergic to shrimp...alternatives? Could you do it with totally?
Linnie Buhman says
sorry should be without shrimp.....
Joyce Lee says
Hi Linnie!
Yup you definitely can omit the shrimp.
You can also use chicken as an alternative too! I like to use dark meat cut into small pieces. 😊
Hope this helps, and hope you enjoy it!
Josie says
This is my favourite food pineapple fried rice with lots of different good ingredients mix, especially using its pineapple as a serving bowl enhancing beauty and increase our appetite 😘. I certainly will cook the same with you recipe,. You are so detail to guide cooking steps 👍. Thank you,
Joyce Lee says
Hi Josie!
Thank you for the kind words. I'm happy my guides are helpful!