Pineapple Fried Rice

published Sep 20, 2021
Pineapple Fried Rice Recipe

This Thai-style dish combines the sweet, tangy tropical fruit with curry powder and cashews for a vibrantly hued, texturally striking, and flavor-packed fried rice.

Serves2

Prep10 minutes

Cook5 minutes to 10 minutes

Jump to Recipe
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pineapple fried rice, with red peppers and shrimp, on a gray plate, on a blue background
Credit: Perry Santanachote

If you’ve never added pineapple to fried rice, you’re missing out! This Thai-style dish combines the sweet, tangy tropical fruit with curry powder and cashews for a vibrantly hued, texturally striking, and flavor-packed fried rice. It’s definitely a stand-alone dish with all the protein and vegetables you need for a satisfying meal. “Boring” and “bland” will never be the words you use to describe it.

What Type of Rice Should I Use?

Jasmine rice is best for Thai-style fried rice. It won’t fall apart easily during all the stir-frying, and the plump grains soak up a lot of flavor. Fried rice should be made with day-old rice and is best cold out, straight from the fridge. Freshly cooked rice will turn out too mushy, so plan ahead.

What Vegetables Go Well with Pineapple Fried Rice?

Onions and bell pepper are used in this recipe, but feel free to swap them out for whatever you like. Just don’t go overboard and add so much that you can’t toss the fried rice around in the wok (otherwise it’ll just steam in there). Other great vegetables to try are as follows:

What’s the Secret to Great Fried Rice?

In addition to using leftover, cold rice, here are a few tips that will set you up for success when making any kind of fried rice.

  1. A really hot cooking vessel (woks are preferable) and a generous slick of oil will ensure that your ingredients don’t stick. Preheating is mandatory!
  2. Don’t overcrowd the pan — you’ll lose heat and end up with soggy rice instead of fried rice. Cook your fried rice in batches if necessary, and never more than two servings at once.
  3. Make sure all your ingredients are chopped, measured out, and ready to go next to the stove. Once you fire it up and start stir-frying, things move very quickly and there’s no time to dawdle.

Pineapple Fried Rice Recipe

This Thai-style dish combines the sweet, tangy tropical fruit with curry powder and cashews for a vibrantly hued, texturally striking, and flavor-packed fried rice.

Prep time 10 minutes

Cook time 5 minutes to 10 minutes

Serves 2

Nutritional Info

Ingredients

  • 1/4

    medium yellow onion

  • 1/2

    medium bell pepper, any color

  • 2

    medium scallions

  • 1 cup

    bite-sized pineapple chunks (about 6 ounces canned or 1/4 fresh pineapple)

  • 2 tablespoons

    vegetable oil, divided

  • 8 ounces

    extra-large uncooked shrimp, peeled and deveined

  • 1

    large egg

  • 1 1/2 cups

    cold cooked jasmine rice

  • 2 tablespoons

    soy sauce

  • 2 teaspoons

    curry powder

  • 1 teaspoon

    granulated sugar

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/3 cup

    roasted cashews

Instructions

  1. Cut 1/4 medium yellow onion into 1/2-inch-wide wedges. Cut 1/2 medium bell pepper into 1-inch pieces. Thinly slice the green and white parts of 2 medium scallions. If starting with a whole pineapple, cut 1/4 fresh pineapple into bite-sized chunks (1 cup).

  2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over high heat until starting to smoke. Add 8 ounces uncooked shrimp and cook, flipping halfway through, until the shrimp are pink and cooked through, 1 to 2 minutes total. Transfer to a plate.

  3. Add the remaining 1 tablespoon vegetable oil to the pan. Add 1 large egg and scramble slightly with a spatula until halfway set. Add 1 1/2 cups of cold jasmine rice, the onion, and the bell pepper, and toss to combine. Add 2 tablespoons soy sauce, 2 teaspoons curry powder, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper. Toss until the rice grains are separated and evenly coated by the seasoning, about 2 minutes. If there are clumps of rice, press on them with the back of the spatula to break them apart.

  4. Add the pineapple chunks, 1/3 cup roasted cashews, and the shrimp and any accumulated juices on the plate. Toss until the rice is dry and the pineapple is heated through, about 2 minutes. Turn off the heat, and the scallions, and toss to combine.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.