Non-vegThai
Fried Rice · Thai
Pineapple Fried Rice
Thai-style pineapple fried rice with shrimp, juicy pineapple, toasted cashews and a touch of curry powder, seasoned with fish sauce. Ready in 35 minutes.
By The JollyRoses Kitchen · Updated
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Non-veg Easy Main Course
Pineapple fried rice, known in Thailand as khao pad sapparot, balances sweet, salty and savory in one pan: jasmine rice fried with shrimp, pineapple chunks, crunchy cashews and a little yellow curry powder, seasoned with fish sauce.
It is a quick weeknight dish as written, and it can also be served in a hollowed-out pineapple half for a table centerpiece. The steps below cover both.
Why this recipe works
- Curry powder is bloomed briefly in hot oil with the rice, which brings out its aroma and turns the grains a warm golden color.
- The pineapple goes in near the end, so it heats through and caramelizes lightly without breaking down and making the rice wet.
- Fish sauce and a little soy sauce provide deep savory seasoning that balances the fruit's sweetness.
Pineapple Fried Rice recipe
By The JollyRoses Kitchen · 35 min total · Easy
Ingredients
Servings
For the fried rice
For the seasoning
To serve
Equipment
- Wok or large 12-inch skillet
- Wide spatula or wok turner
- Small dry skillet for toasting cashews (optional)
- Sharp knife and cutting board
- Spoon or grapefruit knife for hollowing the pineapple (optional)
Instructions
-
Prep the pineapple
If serving in pineapple boats, halve the pineapple lengthwise through the leaves. Cut around the inside about ½ inch from the skin, score the flesh in a grid, and scoop it out with a spoon, leaving a sturdy shell. Cut away the tough core, then dice 1½ cups of the flesh into ½-inch pieces. Otherwise, simply cut 1½ cups of chunks from fresh pineapple. Pat the pieces dry.
-
Prep everything else
Stir the fish sauce, soy sauce, sugar and white pepper together in a small bowl. Dice the onion and bell pepper, mince the garlic, slice the green onions and beat the eggs. Break up the cold rice so there are no clumps. If your cashews are raw, toast them in a dry skillet over medium heat for 3–4 minutes until golden, then set aside.
-
Cook the shrimp
Heat the wok over high heat and add 1 tbsp oil. Add the shrimp in a single layer and cook for about 1 minute per side, until pink and opaque throughout. Transfer to a plate.
-
Scramble the eggs
Add 1 tbsp oil, lower the heat to medium-high, and pour in the eggs. Scramble until just set, about 1 minute, then add them to the plate with the shrimp.
-
Cook the aromatics
Add the remaining oil, then the onion and bell pepper. Stir-fry for 2 minutes until starting to soften. Add the garlic and cook for 20 seconds until fragrant, then add the peas (if using) for 1 minute.
-
Fry the rice with curry powder
Turn the heat to high. Add the rice, sprinkle the curry powder over it, and toss until the grains are evenly golden. Keep stirring and pressing out clumps until the rice is hot and a few grains are lightly toasted, 3–4 minutes.
-
Add pineapple and season
Add the pineapple and raisins (if using) and stir-fry for 1–2 minutes until heated through and lightly browned at the edges. Pour the fish sauce mixture around the edge of the pan and toss to coat.
-
Finish and serve
Return the shrimp and eggs along with the cashews and most of the green onions. Toss for about 1 minute until everything is hot. Taste and add a splash more fish sauce if needed. Spoon into bowls or the pineapple shells and top with cilantro, the remaining green onions and lime wedges.
Tips for the best pineapple fried rice
- Use cold, cooked jasmine rice. If you cook it the same day, spread it on a tray to cool quickly, refrigerate within 1 hour, and fry it once fully chilled.
- Pat the pineapple dry and add it late. Extra juice makes fried rice soggy, and long cooking turns the fruit mushy.
- Fresh pineapple gives the best texture. Canned chunks work if they are drained very well and blotted dry; choose pineapple packed in juice rather than heavy syrup.
- Cook the shrimp first and take them out as soon as they turn opaque. They get a second quick heat at the end, so a short first sear keeps them tender.
- Allow about 10 extra minutes if you are hollowing a pineapple for serving; it can be done up to a day ahead and the shell kept wrapped in the fridge.
Substitutions
ShrimpBoneless chicken thighs or breast cut into thin bite-size pieces; stir-fry for 4–5 minutes until cooked through to 165°F / 74°C.
Fish sauceAn extra 1½ tbsp soy sauce; the flavor will be less funky and slightly less salty-savory.
Soy sauce (for gluten-free)Tamari, and check that your fish sauce and curry powder are labeled gluten-free.
CashewsRoasted peanuts, or leave the nuts out for a nut-free version.
Storing and reheating
Refrigerate leftovers in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 2 days (the shrimp is best eaten soon). Keep the cashews separate if possible so they stay crunchy. Reheat in a hot skillet or covered in the microwave with a sprinkle of water until steaming hot throughout.
What to serve with pineapple fried rice
- Sliced cucumber and lime wedges
- Thai-style fish sauce with chilies (prik nam pla) for extra heat
- A simple green salad with lime dressing
Frequently asked questions
Is pineapple fried rice Thai?
Yes. Pineapple fried rice is a well-known Thai dish called khao pad sapparot. It is typically made with jasmine rice, pineapple, curry powder, fish sauce and cashews, often with shrimp or chicken.
Can I use canned pineapple for pineapple fried rice?
Yes. Use chunks or tidbits packed in juice, drain them thoroughly and pat them dry before cooking so the excess liquid doesn't make the rice soggy. Fresh pineapple gives a firmer bite and a brighter flavor.
What rice is best for pineapple fried rice?
Jasmine rice is traditional. Cook it a day ahead, or cook it, cool it quickly and refrigerate it within 1 hour, so the grains are firm and dry enough to fry without clumping.
How do you serve pineapple fried rice in a pineapple?
Halve a whole pineapple lengthwise, cut and scoop out the flesh to leave a shell about ½ inch thick, and use some of the fruit in the rice. Spoon the hot fried rice into the shells just before serving.
Why is my pineapple fried rice mushy?
The usual causes are freshly cooked rice, wet pineapple, or an overcrowded pan. Use chilled day-old rice, blot the fruit dry, add it near the end, and keep the heat high.
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