Pineapple Fried Rice (Printable Version)

Thai-style fried rice with pineapple, jasmine rice, veggies, cashews and shrimp or chicken, served in a pineapple.

# Needed Ingredients:

→ Proteins

01 - 7 oz shrimp, peeled and deveined
02 - 7 oz boneless skinless chicken breast, diced
03 - Optional: omit protein for a vegetarian version

→ Rice

04 - 3 cups cooked jasmine rice (preferably day-old, cold)

→ Fruits & Vegetables

05 - 1 medium ripe pineapple
06 - 1 small red bell pepper, diced
07 - 1 small carrot, diced
08 - 1/2 cup frozen peas
09 - 2 green onions, sliced
10 - 2 cloves garlic, minced

→ Nuts & Aromatics

11 - 1/3 cup roasted cashews
12 - 2 tbsp raisins (optional)

→ Sauces & Seasonings

13 - 2 tbsp soy sauce (use tamari for gluten-free)
14 - 1 tbsp fish sauce (or additional soy sauce for vegetarian)
15 - 1 tsp curry powder
16 - 1/2 tsp ground white pepper
17 - 1/2 tsp granulated sugar

→ Garnish

18 - Fresh cilantro leaves
19 - Optional: lime wedges for serving

# Steps:

01 - Slice the pineapple lengthwise, leaving the crown attached. Cut a 1/2-inch border around the interior and scoop out the flesh to create two shells; reserve about 1 cup of diced pineapple flesh for the rice and chop the remainder for other uses or garnish.
02 - Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat. Add shrimp or diced chicken and stir-fry until just cooked through (shrimp opaque and firm, chicken no longer pink). Transfer protein to a plate and keep warm.
03 - Add a second tablespoon of oil to the wok. Add minced garlic, diced bell pepper and carrot; stir-fry for about 2 minutes until slightly softened but still crisp.
04 - Add the cold cooked jasmine rice, breaking up any clumps with the spatula. Stir-fry for 2–3 minutes until the rice is heated through and evenly separated.
05 - Return the cooked shrimp or chicken to the wok. Add peas, diced pineapple, roasted cashews, raisins and sliced green onions. Toss to distribute evenly.
06 - Pour in soy sauce and fish sauce, then sprinkle curry powder, white pepper and sugar. Stir-fry for 2–3 minutes until flavors are well combined and ingredients are hot. Adjust seasoning to taste.
07 - Spoon the finished rice into the hollowed pineapple shells, garnish with fresh cilantro and serve immediately with lime wedges if desired.
08 - For a plant-based version, omit fish sauce and protein, substitute tamari for soy sauce if needed, and add extra firm tofu or additional vegetables; cook tofu until golden before combining.

# Expert Advice:

01 -
  • Serving pineapple fried rice right from its own golden shell feels like sharing a secret vacation spot with your dinner guests.
  • Day-old rice transforms into a symphony of crunch, sweetness, and tang that never tastes quite the same twice, but always manages magic.
02 -
  • I once tried using freshly cooked rice and ended up with gummy, mashed fried rice—always use chilled, day-old rice for perfect texture.
  • The order you add ingredients really matters—protein first, rice next, then add-ins—so nothing gets soggy or overcooked.
03 -
  • Use a wooden spatula when stir-frying so you don’t break the grains—my metal one left too many broken bits.
  • If you want striking yellow hue, a pinch of turmeric in with your curry powder gives sunshine color and extra warmth.
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