Save Transport your taste buds to the tropics with this vibrant Pineapple Fried Rice, a stunning Thai-inspired dish that brings together the perfect balance of sweet and savory flavors. The magic begins with a hollowed pineapple shell that serves as both a beautiful serving vessel and a source of fresh, juicy pineapple chunks scattered throughout the rice. Each bite offers a delightful contrast of textures—crunchy vegetables, tender grains of jasmine rice, and creamy roasted cashews—all enveloped in aromatic curry powder and fragrant garlic. Whether you're hosting a dinner party or simply want to elevate your weeknight meals, this impressive dish delivers restaurant-quality presentation with the comforting flavors of homemade cooking.
Save The secret to perfectly textured fried rice lies in using day-old cooked jasmine rice—the grains dry out slightly overnight, preventing the dish from becoming mushy during stir-frying. When you heat the wok, the aroma of sizzling garlic and onion fills the kitchen, followed by the vibrant colors of diced carrots and red bell pepper dancing in the pan. The curry powder adds a warm, golden hue and subtle complexity that pairs beautifully with the natural sweetness of pineapple. As you finish with fresh scallions and a squeeze of lime, the dish comes alive with bright, refreshing notes that balance the richness of the fried rice.
Ingredients
Main
- 1 large ripe pineapple
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 2 eggs, lightly beaten (optional; omit for vegan)
- 1/2 cup frozen peas
- 1/2 cup unsalted roasted cashews
- 1/2 cup pineapple flesh, diced (from the hollowed pineapple)
- 3 scallions, sliced
- 1/4 cup raisins or golden sultanas (optional)
Seasonings & Sauces
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon fish sauce (optional; omit for vegetarian/vegan)
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- Salt, to taste
Garnish
- Fresh cilantro leaves
- Lime wedges
Instructions
- Step 1
- 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; save the rest for another use. Set the pineapple shells aside.
- Step 2
- 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.
- Step 3
- Add the carrot and bell pepper; stir-fry for 2–3 minutes until slightly tender.
- Step 4
- Push the vegetables to one side. Pour in the beaten eggs and scramble until just set (if using).
- Step 5
- Add the cooked rice, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins (if using). Mix well.
- Step 6
- Season with soy sauce, fish sauce (if using), curry powder, white pepper, sugar, and salt. Stir-fry for 2–3 minutes until everything is heated through and well combined.
- Step 7
- Add the scallions and toss briefly.
- Step 8
- Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.
Zusatztipps für die Zubereitung
For the best results, use leftover rice that has been refrigerated overnight—this crucial step prevents the grains from clumping together and ensures each grain separates beautifully during stir-frying. When hollowing the pineapple, take your time to leave a sturdy shell that can hold the hot rice without collapsing. Work quickly once you start stir-frying to maintain the high heat that gives fried rice its characteristic texture and slightly smoky flavor. If your wok gets too crowded, cook the ingredients in batches rather than lowering the heat.
Varianten und Anpassungen
This versatile recipe welcomes endless adaptations. For a protein-rich version, add cooked shrimp, diced chicken, or crispy tofu cubes along with the rice in step 5. Make it vegan by omitting the eggs and fish sauce—the dish remains equally delicious with just the vegetables and seasonings. If you prefer more heat, add diced Thai chilies or serve with your favorite chili sauce on the side. For a different nutty crunch, try substituting peanuts or macadamia nuts for the cashews. You can also swap the raisins for dried cranberries or omit them entirely if you prefer less sweetness.
Serviervorschläge
Present this stunning dish as the centerpiece of your table, with each guest receiving their own pineapple boat filled with fragrant fried rice. Serve with additional lime wedges on the side so diners can add an extra squeeze of brightness to their portion. This dish pairs wonderfully with other Thai favorites like spring rolls, tom yum soup, or a fresh green papaya salad for a complete feast. For a casual gathering, set up a build-your-own station with additional toppings like chopped peanuts, fresh herbs, and extra chili sauce, allowing everyone to customize their pineapple fried rice experience.
Save 
Save This Pineapple Fried Rice is more than just a meal—it's an experience that brings the vibrant flavors of Thailand to your kitchen table. The combination of sweet pineapple, aromatic curry, and savory seasonings creates a dish that's both comforting and exciting. Whether you're cooking for family, friends, or just treating yourself to something special, this recipe delivers restaurant-quality results with achievable techniques. The hollowed pineapple shell isn't just for show—it infuses the rice with subtle tropical aromas as it sits, making every bite a little taste of paradise.
Recipe FAQs
- → Why use day-old rice for fried rice?
Day-old rice has dried out slightly, which prevents it from becoming mushy or sticky during stir-frying. Freshly cooked rice contains too much moisture and won't achieve that perfect, separated texture essential for great fried rice.
- → Can I make this dish ahead of time?
You can prepare the components ahead—dice the vegetables, prepare the pineapple shells, and have your seasonings measured. However, fried rice tastes best when freshly made, as the textures and flavors are at their peak right after cooking.
- → What protein options work well in this pineapple fried rice?
Shrimp pairs beautifully with the tropical flavors, while diced chicken breast provides a hearty option. For plant-based protein, try firm tofu cubes or edamame. Add any protein during step 5, ensuring it's fully cooked before combining with the rice.
- → How do I cut the pineapple for serving?
Slice the pineapple lengthwise through the center, keeping the green crown intact. Carefully run your knife around the perimeter about ½ inch from the skin, then scoop out the flesh with a large spoon, leaving a sturdy boat. Reserve some flesh for dicing into the dish.
- → What can I substitute for cashews?
Roasted peanuts add excellent crunch and nutty flavor. For nut-free options, try toasted sunflower seeds, pumpkin seeds, or even crispy fried shallots. Each alternative brings a unique texture while maintaining the dish's satisfying crunch.
- → Is curry powder traditional in Thai fried rice?
While not strictly traditional, curry powder adds wonderful depth and complements the sweetness of pineapple. Thai yellow curry powder works particularly well, though you can reduce or omit it if you prefer a lighter, more classic flavor profile.