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.

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Ingredients (2–3 servings)

Base

• 3 cups cooked jasmine rice (day-old, cold)

• 1 ripe pineapple

Vegetables & Add-ins

• ½ cup pineapple chunks (from the pineapple)

• ½ cup green peas

• ¼ cup carrot, small dice

• 2 tablespoons raisins (optional)

• ¼ cup roasted cashews

• 2 green onions, sliced

Protein (optional)

• 100–150 g shrimp, chicken, or tofu (cubed)

Seasoning

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 small shallot or onion, finely chopped

• 1 teaspoon curry powder

• 1 tablespoon soy sauce

• 1 teaspoon fish sauce (or extra soy sauce)

• ½ teaspoon sugar

• White pepper to taste

Garnish

• Fresh cilantro

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Instructions

Step 1: Prepare the Pineapple Bowl

1. Cut the pineapple in half lengthwise.

2. Scoop out the flesh carefully, leaving a sturdy shell.

3. Dice part of the flesh for the fried rice.

4. Set shells aside.

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Step 2: Stir-Fry the Aromatics

1. Heat oil in a large wok or skillet over medium heat.

2. Add garlic and shallot; sauté until fragrant.

3. Add curry powder and stir briefly to release aroma.

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Step 3: Cook Protein (if using)

1. Add shrimp, chicken, or tofu.

2. Stir-fry until just cooked through.

3. Push to one side of the pan.

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Step 4: Add Rice & Seasoning

1. Add rice, breaking up clumps.

2. Stir well with aromatics.

3. Season with soy sauce, fish sauce, sugar, and white pepper.

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Step 5: Add Fruit & Vegetables

1. Add pineapple chunks, peas, carrot, and raisins.

2. Toss gently until heated through.

3. Add cashews and green onions; mix lightly.

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Step 6: Serve

1. Spoon fried rice into the pineapple shell.

2. Garnish with fresh cilantro.

3. Serve hot.

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Tips

• Use cold, day-old rice for best texture.

• Adjust sweetness depending on pineapple ripeness.

• For vegan version, skip fish sauce and protein.