There’s something truly comforting about a bowl of fried rice that tastes fresh, vibrant, and balanced in every bite. This Thai Pineapple Fried Rice is one of those dishes that brings together all the best things — sweetness from the pineapple, warmth from curry spices, crunch from roasted cashews, and a little kick of heat to tie it all together. It’s colorful, full of texture, and ready faster than ordering takeout.
The first time I had pineapple fried rice was at a tiny Thai spot years ago during a weekend trip. I remember being surprised at how perfectly pineapple could fit into a savory dish — juicy, slightly caramelized, and so refreshing against the salty soy and curry flavors. Since then, I’ve made my own version countless times, tweaking it along the way until it became a regular on our weeknight menu.
Why You’ll Enjoy This Fried Rice
If you love dishes that balance sweet and savory flavors, this one will win you over instantly.
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Quick and simple: Once your ingredients are ready, everything cooks in about 15 minutes. It’s ideal for busy evenings.
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A great use for leftover rice: Cold rice fries beautifully — no clumping, no mush.
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Naturally balanced flavors: The sweetness from pineapple, spice from curry, and saltiness from soy create an irresistible combination.
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Loaded with texture: Crunchy cashews, soft rice, tender veggies, and juicy pineapple in every bite.
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Healthier than takeout: Fresh vegetables, less oil, and no hidden additives — just clean, real flavor.
Ingredients You’ll Need
This recipe is flexible, and you can easily adapt it based on what’s in your kitchen.
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Cold cooked rice: Jasmine rice works best, but any long-grain variety will do. Leftover rice gives you that classic fried rice texture.
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Pineapple: Fresh pineapple chunks are ideal, but canned works too. Drain it well before adding to the wok.
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Vegetables: I usually use red bell peppers, carrots, and green onions. They add color and crunch.
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Eggs: Scrambled eggs add richness and extra protein.
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Cashews: Roasted and unsalted cashews bring a wonderful nutty crunch.
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Garlic and curry powder: These give the dish its distinct Thai-inspired flavor and aroma.
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Soy sauce and a touch of fish sauce: They bring saltiness and umami. For a vegetarian version, you can skip the fish sauce or use a plant-based substitute.
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Oil: Use a neutral oil with a high smoke point like vegetable or avocado oil.
How to Make It
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Prep everything first: Fried rice cooks quickly, so chop all your ingredients before you turn on the heat.
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Cook the eggs: In a large wok or pan, scramble the eggs and set them aside.
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Sauté the aromatics: Heat oil, then add garlic and curry powder. The aroma will immediately tell you you’re on the right track.
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Add the veggies: Toss in your bell pepper and carrots, stir-frying for a few minutes until just tender.
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Mix in the rice: Add the cold rice and break up any clumps. Stir until it’s evenly coated with the seasonings.
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Add the pineapple and sauces: Stir in the pineapple, soy sauce, and fish sauce. Let the pineapple caramelize slightly for that wonderful sweet depth.
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Finish with eggs and cashews: Stir back in the scrambled eggs and roasted cashews. Taste and adjust seasoning if needed.
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Garnish: Sprinkle green onions and a squeeze of lime before serving.
Cooking Tips from My Kitchen
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Use day-old rice: Fresh rice will stick together, so cook it ahead of time and refrigerate.
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Caramelize the pineapple: Let it sit in the pan for a bit without stirring — that golden sear gives it a deeper flavor.
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Adjust the spice: Add chili flakes or a dash of sriracha if you like it spicier.
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Work in batches if needed: Overcrowding the pan can steam the rice instead of frying it.
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Add protein: Shrimp, chicken, or tofu all fit beautifully in this recipe.
Serving Ideas
This dish is a meal on its own, but it also pairs beautifully with other simple sides.
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Serve it with cucumber salad or fresh spring rolls for a light dinner.
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Pair with Thai basil chicken or tofu satay for a complete meal.
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For a fun presentation, serve it inside a hollowed pineapple shell — it looks impressive but takes only a few minutes to prep.
Make-Ahead and Storage Tips
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Prep ahead: Chop your veggies and pineapple the night before. Keep them refrigerated separately.
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Refrigerate leftovers: Store in an airtight container for up to 3 days.
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Reheat: Warm in a skillet with a splash of water or soy sauce to bring it back to life.
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Avoid freezing: Pineapple and rice lose their texture when thawed.
FAQs
Can I use brown rice instead of white rice?
Yes, absolutely. Brown rice adds a slightly nutty flavor and works great here — just make sure it’s cooked and cooled.
Can I make this dish without eggs?
Of course. Just skip them or replace with scrambled tofu for a vegan-friendly option.
What can I use instead of cashews?
Roasted peanuts or almonds add a nice crunch too.
How can I make it spicier?
Add chopped Thai chilies, chili oil, or extra curry powder. Adjust to your liking.
Thai Pineapple Fried Rice
This Thai Pineapple Fried Rice is a perfect mix of sweet pineapple, crisp vegetables, toasted cashews, and fluffy rice tossed in a savory, slightly spicy sauce.
Ingredients
- coconut oil or vegetable oil – 2 tablespoons, divided
- eggs, lightly beaten with a pinch of salt – 2
- fresh pineapple, chopped – 1½ cups
- red bell pepper, diced – 1 large
- green onions, chopped – ¾ cup
- garlic, minced – 2 cloves
- raw unsalted cashews, chopped – ½ cup
- cooked and chilled brown jasmine rice – 2 cups
- reduced-sodium tamari or soy sauce – 1 tablespoon
- chili garlic sauce or sriracha – 1 to 2 teaspoons
- lime, halved – 1 small
- salt – to taste
- fresh cilantro leaves, torn – handful, for garnish
Instructions
- Heat a wok or large skillet over medium-high heat until hot. Add 1 teaspoon of oil and pour in the beaten eggs, stirring until softly scrambled and just set. Transfer the eggs to a bowl and wipe the pan clean.
- Add 1 tablespoon of oil to the hot pan, followed by the pineapple and red bell pepper. Stir-fry until the pineapple starts to caramelize and most of the liquid evaporates, about three to five minutes. Add the green onions and garlic, cooking for another 30 seconds until fragrant. Transfer this mixture to the bowl with the eggs.
- Reduce the heat to medium and add the remaining oil to the pan. Toss in the cashews and toast for about 30 seconds, stirring constantly. Add the chilled rice and mix to combine, cooking for a few minutes until heated through.
- Return the egg and vegetable mixture to the pan and break up the scrambled eggs as you stir everything together. Remove from heat and add tamari and chili garlic sauce to taste.
- Squeeze half of the lime over the rice and season with a pinch of salt. Stir well to bring all the flavors together.
- Divide the fried rice into serving bowls, top with a sprinkle of cilantro, and serve with lime wedges on the side.
Notes
- This dish tastes even better the next day — enjoy it reheated or at room temperature for a light, flavorful meal anytime.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 581Total Fat 45gSaturated Fat 20gUnsaturated Fat 25gSodium 8255mgCarbohydrates 42gFiber 15gSugar 6gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Thai Pineapple Fried Rice is one of those dishes that feels like a vacation in a bowl — colorful, fragrant, and full of life. I often make it on evenings when I’m craving takeout but want something fresher. The sweetness of pineapple mingling with savory rice and the crunch of cashews never gets old. Every bite brings a little warmth and comfort, reminding me why simple home-cooked food always wins.
