Thai Pineapple Fried Rice is the dish I make when dinner feels boring and I need something bright, a little sweet, and super fast. It’s the upgrade to regular fried rice that always wakes up my weeknight routine. Maybe you’ve tried making fried rice at home and it felt soggy or bland. Maybe you’re craving takeout flavors without the heavy price tag. Or maybe you’ve got a pineapple on the counter that’s begging for a fun job. Whatever your angle, this is the rice that brings sunshine to the table.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Thai Pineapple Fried Rice is a keeper: big on flavor with no weird tricks. Thai Pineapple Fried Rice is the dish I make when dinner feels boring and I need something bright, a little sweet, and super fast. It’s the…
How to Make Pineapple Fried Rice
The quick idea
This is a high-heat, fast-cook recipe. You’ll stir-fry aromatics, then protein, then veggies, then rice, and finish with sauce and juicy pineapple. The trick is to keep the pan hot and the ingredients moving.
Step by step
1. Prep first. Dice your pineapple into small nuggets so they warm quickly but don’t water down the rice. Chop onion, bell pepper, and scallions. Mince garlic and grate a knob of ginger. If you’re adding chicken or shrimp, slice it into bite-size pieces and pat dry.
2. Use day-old rice if you can. Cold jasmine rice is ideal. If your rice is fresh, spread it on a sheet pan and chill it while you prep everything else. The goal is dry, separate grains with no clumps.
3. Heat your pan. A wok is great, but a big skillet works too. Add oil, then scramble eggs until just set. Slide them out to a plate.
4. Sear the protein. Add a little more oil and cook chicken, shrimp, or tofu over medium-high heat until browned and cooked through. Remove to the same plate.
5. Aromatics and veggies. Toss in onion, bell pepper, garlic, and ginger. Stir-fry for a minute or two until fragrant. Keep everything moving so nothing burns.
6. Add the rice. Break up any clumps with your spatula. Let it sit for 20 to 30 seconds at a time so it gets a little toasty, then stir again. That tiny bit of patience builds flavor.
7. Sauce and pineapple. Pour in your sauce, toss well, then fold in the eggs, protein, and pineapple pieces. Add scallions and cashews. Taste and adjust with a splash more soy or fish sauce if needed.
Pro tips for fearless frying
– Use high heat and enough oil to lightly coat the rice. Not greasy, just glistening.
– Don’t crowd the pan. If you’re making a big batch, do it in two rounds and combine at the end.
– Keep components dry. Pat your protein and pineapple before cooking. Moisture is the enemy of crisp rice.
– Finish with a squeeze of lime and a pinch of white pepper for that restaurant vibe.
If you’re into easy noodle nights too, try my quick favorite, Deliciously Easy Green Ginger Rice Noodles, for another fast weeknight win.
What Goes in Pineapple Fried Rice
Here’s what I reach for most nights. It’s flexible, so use what you love and what’s in the fridge.
- Jasmine rice, cold and cooked. Cold rice keeps the grains separate.
- Fresh pineapple, diced small. Canned works in a pinch, but drain very well.
- Eggs, lightly beaten for soft curds throughout.
- Protein: shrimp, chicken thigh, or extra-firm tofu.
- Veggies: onion, red bell pepper, peas or edamame, scallions.
- Aromatics: garlic, ginger.
- Crunch: roasted cashews.
- Finishes: lime wedges, cilantro, white pepper.
For the sauce, I keep it simple: soy sauce, fish sauce, a little sugar, and curry powder if I’m in the mood. A bit of curry brings that golden color and warm aroma you might be craving. If you like a sweeter heat, a small spoon of chili paste is awesome. And if you want something more savory, bump the umami with a touch of oyster sauce.
Craving another rice twist for later in the week? You might love my cozy Baked Onion Beef Fried Rice for an oven-baked set-it-and-forget-it meal.
Pineapple Bowl – To Make or Not to Make
I get it. The pineapple bowl is adorable and makes dinner feel like a tropical vacation. Do you need it for great flavor? No. Will it make your table look party-ready in five minutes? Yes.
To make one, slice the pineapple lengthwise, keeping the green top attached for drama. Run a knife around the edges, then score a criss-cross pattern in the center. Scoop out chunks with a spoon. Drain the shell upside down for a few minutes so it doesn’t leak into the rice. That’s it. You’ve got a fun serving bowl that wows your family, roommates, or your camera.
If you’re carving a pineapple and have extra fruit, use it up with a sweet snack like these Coconut Pineapple Bites. No more lost fruit in the fridge.
3 Thai Sauce Options
Choose your flavor
Here are three dependable sauce paths I rotate through depending on my mood and who’s coming to dinner.
1. Classic savory-sweet: 1 tablespoon soy sauce, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 teaspoon curry powder, and a squeeze of lime at the end. Balanced, fragrant, and familiar.
2. Vegetarian friendly: 1 tablespoon light soy or tamari, 2 teaspoons mushroom soy, 1 teaspoon brown sugar, 1 teaspoon curry powder, and a splash of rice vinegar. Deep umami without fish sauce.
3. Spicy tamarind kick: 1 tablespoon soy sauce, 2 teaspoons fish sauce, 1 tablespoon tamarind concentrate, 1 to 2 teaspoons sugar, and chili flakes to taste. Tangy and bold with a gentle heat.
Whichever you choose, keep the sauce measured and ready before you start cooking. You want to hit the rice with it while everything is hot so the flavors bloom and cling to the grains. Start light, taste, then add more if the rice needs it. And don’t skip the final lime squeeze or a sprinkle of white pepper. Those little hits make the dish pop.
“I tried the classic sauce and my husband literally asked where I ordered from. The lime at the end made a huge difference. Restaurant quality at home.”
Love sweet-heat combos? Serve your rice next to these zippy Sweet Chili Pineapple Shrimp Lettuce Wraps for a satisfying dinner spread.
What to Serve it With
The beauty of this dish is how complete it is. You’ve got carbs, protein, and fruit all in one pan. Still, sides are fun and help you stretch the meal for a crowd.
- Crisp cucumber salad with a quick lime and fish sauce dressing.
- Steamed or roasted broccoli tossed with sesame oil and a pinch of salt.
- Chili garlic green beans for heat and crunch.
- Thai omelet slices if you want to bulk up the protein.
- For dessert, a bright slice of Pistachio Pineapple Cake plays so nicely with the tropical theme.
If you’re feeding a crowd, set out extra lime wedges, chili flakes, and chopped cilantro so everyone can customize their bowl just the way they like it.
Common Questions
Q: Can I make this without a wok?
A: Yes. A large nonstick or stainless skillet works. Just keep the heat high and don’t overcrowd.
Q: My rice always turns mushy. Help?
A: Use cold, day-old rice and pat your add-ins dry. Add sauce gradually and let the rice sit for short bursts to get toasty.
Q: How do I keep pineapple from making the rice watery?
A: Dice it small, pat it dry, and add it at the end. Fresh is best, but if using canned, drain very well.
Q: What protein works best?
A: Shrimp, chicken thighs, or tofu are all great. Shrimp cooks fastest, tofu keeps things light, and chicken is the crowd-pleaser.
Q: Can I make it vegetarian?
A: Absolutely. Skip the fish sauce and use mushroom soy or extra tamari for depth. Add tofu or extra veggies for protein.
Ready to Cook This at Home
You’ve got the blueprint to make bold, colorful, and downright comforting Thai Pineapple Fried Rice anytime. Keep your rice cold, your pan hot, and your sauce measured. If you like diving deeper into technique, the step-by-step from Thai Pineapple Fried Rice Recipe – Cookie and Kate is a super reliable reference. And for a video walk-through that nails the stir-fry rhythm, I love this Pineapple Fried Rice Recipe & Video Tutorial from Hot Thai Kitchen. Once you try this at home and feel the groove, I promise it’ll be your new go-to.
Now grab that pineapple and make something bright. The first bite always tastes like vacation. And if you want a sweet finish for later, I’m obsessed with these Hawaiian Pineapple Coconut Thumbprint Cookies for a fun treat to tuck in lunch boxes.
Happy cooking and don’t forget the lime. Your kitchen is about to smell amazing, and your table is going to be very popular.
Thai Pineapple Fried Rice
Ingredients
Method
- Dice your pineapple into small nuggets, chop onion, bell pepper, and scallions. Mince garlic and grate ginger. If using chicken or shrimp, slice into bite-sized pieces and pat dry.
- Use day-old rice if possible. If using fresh, spread it on a sheet pan and chill until ready.
- Heat a wok or large skillet. Add oil and scramble eggs until just set, then remove to a plate.
- Add more oil and sear the protein of your choice until browned and cooked through. Remove to the plate with eggs.
- Add onion, bell pepper, garlic, and ginger to the pan and stir-fry for 1-2 minutes until fragrant.
- Add the rice, breaking up clumps. Let it sit for 20 to 30 seconds to get a little toasty before stirring again.
- Pour in the sauce and toss well. Fold in the eggs, cooked protein, pineapple pieces, scallions, and cashews. Taste and adjust seasoning as desired.
