Thai Pineapple Fried Rice (Printable Version)

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

# What You'll Need:

→ 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

# 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; reserve the remaining flesh 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.
05 - Add the cooked rice, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins. Mix well to distribute all ingredients evenly.
06 - Season with 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.
07 - Add the scallions and toss briefly until wilted.
08 - Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.

# Expert Hints:

01 -
  • The contrast between the sweet pineapple and savory curry-spiced rice creates this addictive flavor that keeps everyone coming back for seconds.
  • That moment when you place the pineapple boats on the table and everyone gasps its worth every minute of prep.
02 -
  • If your pineapple wobbles when filled, slice a thin piece off the rounded bottom to create a flat base so it sits steadily on the plate.
  • The secret to non-mushy fried rice is letting your cooked rice chill uncovered in the refrigerator for at least 4 hours or ideally overnight.
03 -
  • When hollowing the pineapple, save every drop of juice that collects and use it to replace some of the soy sauce for an extra layer of natural sweetness in your rice.
  • For the most dramatic presentation, chill your hollowed pineapple shells before filling with hot rice to create steam that rises around the crown like a tropical centerpiece.
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