Thai Pineapple Fried Rice (Printable)

Sweet pineapple meets savory fried rice in this stunning Thai-inspired dish, served beautifully inside a hollowed pineapple shell.

# What You 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 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

# Directions:

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 Suggestions:

01 -
  • The pineapple shell transforms a simple stir-fry into something that looks like you spent hours on presentation when you really spent minutes.
  • Day-old rice becomes the hero here, which means you're actually using leftovers wisely instead of tossing them.
  • It tastes authentically Thai without requiring a trip to a specialty market or mastering complex techniques.
  • Sweet, savory, and nutty all happen at once, which is the magic formula that makes people ask for seconds.
02 -
  • Day-old rice is non-negotiable; freshly cooked rice has too much moisture and will turn the fried rice soggy and heavy instead of light and grain-forward.
  • Don't overcrowd the wok or skip the medium-high heat, because you need that quick, hot cooking that develops flavor and keeps everything from steaming instead of frying.
  • Taste at the very end and adjust salt carefully, since soy sauce, fish sauce, and cashews all contribute saltiness that sneaks up on you.
03 -
  • Don't slice your scallions until the moment before serving, because chopped green onions oxidize and turn dark surprisingly fast if they sit around.
  • If your pineapple feels underripe, scoop out the flesh anyway and use canned pineapple chunks instead; the texture will be slightly different but the flavor will still shine.
  • The lime isn't optional—it's the final seasoning that brings the whole dish into focus and makes people say yes to seconds.
Go Back