Thai Pineapple Fried Rice (Printable)

Thai-inspired fried rice with sweet pineapple, vegetables, and cashews served in a hollowed pineapple shell.

# Ingredient List:

→ Main Components

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
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

→ Seasonings & Sauces

14 - 2 tablespoons soy sauce
15 - 1 tablespoon fish sauce
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

# How to Prepare:

01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh, leaving a 1/2-inch thick shell. Dice 1/2 cup of the pineapple flesh for the rice; reserve remaining flesh for another use. Set pineapple shells aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add diced onion and minced garlic; sauté until fragrant, approximately 1 minute.
03 - Add carrot and bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender but still retain crunch.
04 - Push vegetables to one side of the wok. Pour beaten eggs into the empty space and scramble until just set.
05 - Add cooked rice to the wok, breaking up any clumps with a spatula. Stir in frozen peas, diced pineapple, cashews, and raisins. Mix thoroughly to distribute all ingredients evenly.
06 - Add soy sauce, fish sauce, curry powder, white pepper, sugar, and salt. Stir-fry for 2-3 minutes until everything is heated through and well combined. Add scallions and toss briefly.
07 - Spoon the finished fried rice into the hollowed pineapple halves. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The contrast between sweet pineapple and savory rice creates this magical flavor that makes your taste buds do a little happy dance with each bite.
  • Serving it in the hollowed pineapple shell transforms an ordinary weeknight dinner into something that makes guests reach for their phones to snap pictures before digging in.
02 -
  • Trying to make this with freshly cooked rice once turned my beautiful stir-fry into a gummy mess, so give yourself permission to cook the rice a day ahead or at minimum, cool it completely spread out on a baking sheet before using.
  • The secret to the perfect balance is tasting and adjusting your seasonings right before serving, as the pineapple sweetness can vary dramatically depending on ripeness.
03 -
  • After hollowing your pineapple, run a fork along the inside to create texture that helps the shell release more flavor into the rice as it sits.
  • Resist the urge to continuously stir the rice once added to the wok, instead letting it rest for 30-second intervals to develop those coveted crispy bits that add textural contrast.
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