Thai Pineapple Fried Rice (Printer version)

Vibrant Thai-inspired fried rice featuring sweet pineapple, vegetables, and cashews presented in a hollowed pineapple shell.

# What You'll 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)
09 - 1/2 cup frozen peas
10 - 1/2 cup unsalted roasted cashews
11 - 1/2 cup pineapple flesh, diced
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)
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 Advice:

01 -
  • The presentation alone makes your guests think you've spent hours cooking, when really you've barely broken a sweat.
  • That sweet-savory balance hits different when the pineapple is warm and mingled with soy and curry rather than sitting in a bowl on the side.
  • It's genuinely forgiving to veggies you have lurking in your crisper drawer, so it feels like a creative win rather than cleanup duty.
02 -
  • Day-old rice is absolutely essential because fresh rice has too much moisture and will turn into a mushy, gluey mess when you stir-fry it; this is non-negotiable after learning it the hard way.
  • Don't add the scallions or cilantro until the absolute end or they'll wilt into an unrecognizable mush and lose all their fresh, bright purpose.
  • If your pineapple is not truly ripe, the flesh won't taste sweet enough to balance the savory seasonings, so this is one dish where that fruit choice actually matters.
03 -
  • If you forget to prep day-old rice, spread fresh cooked rice on a sheet pan and blast it in the freezer for 15 minutes to dry it out quickly before stir-frying.
  • Keep your wok or skillet screaming hot and work quickly so every element stays bright and doesn't turn soft and stewed.
  • Taste constantly as you season rather than adding everything at once, because soy sauce and fish sauce are salty and it's easier to add more than to take it back.
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