Pineapple Fried Rice (Thai-Style)
This vibrant fried rice combines fragrant jasmine rice with sweet pineapple, crunchy cashews, vegetables, and warm spices. Served inside a hollowed pineapple, it’s aromatic, colorful, and crowd-pleasing.
Ingredients (2–3 servings)
Base
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3 cups cooked jasmine rice (day-old, cold)
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1 ripe pineapple
Vegetables & Add-ins
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½ cup pineapple chunks (from the pineapple)
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½ cup green peas
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¼ cup carrot, small dice
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2 tablespoons raisins (optional)
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¼ cup roasted cashews
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2 green onions, sliced
Protein (optional)
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100–150 g shrimp, chicken, or tofu (cubed)
Seasoning
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 small shallot or onion, finely chopped
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1 teaspoon curry powder
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1 tablespoon soy sauce
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1 teaspoon fish sauce (or extra soy sauce)
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½ teaspoon sugar
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White pepper to taste
Garnish
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Fresh cilantro
Instructions
Step 1: Prepare the Pineapple Bowl
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Cut the pineapple in half lengthwise.
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Scoop out the flesh carefully, leaving a sturdy shell.
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Dice part of the flesh for the fried rice.
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Set shells aside.
Step 2: Stir-Fry the Aromatics
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Heat oil in a large wok or skillet over medium heat.
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Add garlic and shallot; sauté until fragrant.
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Add curry powder and stir briefly to release aroma.
Step 3: Cook Protein (if using)
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Add shrimp, chicken, or tofu.
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Stir-fry until just cooked through.
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Push to one side of the pan.
Step 4: Add Rice & Seasoning
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Add rice, breaking up clumps.
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Stir well with aromatics.
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Season with soy sauce, fish sauce, sugar, and white pepper.
Step 5: Add Fruit & Vegetables
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Add pineapple chunks, peas, carrot, and raisins.
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Toss gently until heated through.
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Add cashews and green onions; mix lightly.
Step 6: Serve
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Spoon fried rice into the pineapple shell.
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Garnish with fresh cilantro.
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Serve hot.
Tips
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Use cold, day-old rice for best texture.
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Adjust sweetness depending on pineapple ripeness.
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For vegan version, skip fish sauce and protein.