Pineapple Fried Rice Recipe | Easy Thai-Inspired Dish

Classic Pineapple Fried Rice Recipe with Thai Flavors

The first time I tried a Pineapple Fried Rice Recipe, it was at a small Thai restaurant, and I was blown away by the balance of flavors: the sweetness of pineapple, the salty soy sauce, and the nuttiness of cashews. My first attempt at home didn’t work out, though. I used canned pineapple with too much syrup, and the rice turned soggy. That mistake taught me to use fresh pineapple chunks or well-drained canned pineapple for the right texture and flavor.

This recipe is for anyone who loves a tropical, colorful twist on fried rice, great for summer meals, potlucks, or when you want something exciting but still easy.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 350

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, loosen into separate grains
• 2 TBSP vegetable oil
• 2 eggs lightly beaten
• 2 garlic cloves minced
• 1 small onion diced
• 1 cup pineapple chunks fresh or canned, drained well
• 1 red bell pepper diced
• 1 cup peas and carrots frozen mix works fine
• 3 tbsp soy sauce
• 1 tbsp fish sauce optional, for Thai flavor
• 1 tsp curry powder optional, for depth.
• 1 tsp sesame oil
• ½ cup roasted cashews or peanuts.
• 3 green onions sliced
• Salt & pepper to taste

Optional: shrimp, chicken, or tofu for extra protein

Method

 

1. Prep rice. Take cold, day-old rice and gently separate any clumps with your hands or a fork so the grains are loose.
2. Cook the eggs. Heat 1 tbsp oil in a wok or skillet. Scramble eggs lightly, then set aside.
3. Sauté aromatics. Add the remaining oil, then garlic and onion. Stir-fried until fragrant.
4. Add the vegetables. Toss in the bell pepper, peas, and carrots. Cook for 2-3 minutes.
5. Add pineapple. Stir-fry pineapple chunks briefly to caramelize the edges.
6. Add rice. Stir in rice, then toss on high heat until heated through.
7. Season. Add soy sauce, fish sauce, curry powder (if using), and sesame oil. Mix well.
8. Finish. Return eggs, add green onions and cashews. Stir everything together.
9. Serve hot. Garnish with extra pineapple or nuts if desired.

Video

Notes

Lesson learned: Using pineapple syrup makes rice soggy. Always drain well or use fresh.

Rice tip: Day-old rice is best; freshly cooked rice will clump.

Spice control: Curry powder adds warmth, but you can skip it for a milder version.

Nut tip: Cashews add crunch and toast lightly for extra flavor.

Tips & Tricks

• Presentation: Serve in a hollowed-out pineapple half for a fun look.
• Protein add-in: Shrimp or chicken turns it into a hearty main dish.
• Balance flavors: Taste before serving. You may want extra soy for salt or more pineapple for sweetness.
• Make ahead: Rice and veggies can be prepped a day early.
• Leftovers: Reheat well in a skillet, and add a splash of soy to refresh.

Serving Suggestions

• Main dish: Serve with Thai spring rolls or satay skewers.
• Side dish: Great with teriyaki salmon, grilled chicken, or tofu stir-fry.
• Party food: Looks beautiful served in pineapple boats at gatherings.
• Lunchbox: Pack in containers that reheat well for school or work.
• Light dinner: Pair with a cucumber salad for freshness.

Nutrition (per serving, without protein add-ins)

• Calories: ~350
• Protein: 9 g
• Carbs: 52 g
• Fat: 12 g
• Fiber: 4 g