Thai Pineapple Fried Rice (Print)

Thai-inspired fried rice combining sweet pineapple, vegetables, and cashews, beautifully presented in a hollowed pineapple shell.

# What You Need:

→ Main Ingredients

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -

→ Seasonings & Sauces

14 -
15 -
16 -
17 -
18 -
19 -

→ Garnish

20 -
21 -

# Directions:

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 and 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 onion and garlic; sauté until fragrant, about 1 minute.
03 - Add carrot and bell pepper to the wok; stir-fry for 2–3 minutes until slightly tender.
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 your spatula. Stir in peas, diced pineapple, cashews, and raisins. Mix thoroughly until all ingredients are well distributed.
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 seasonings coat the rice evenly.
07 - Toss in sliced scallions and stir briefly until just wilted.
08 - Spoon the finished fried rice into the hollowed pineapple halves. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

# Helpful Hints:

01 -
  • The contrasting flavors of sweet pineapple against savory curry spiced rice creates this magical balance that keeps you coming back for just one more bite.
  • It transforms simple leftover rice into a showstopping centerpiece that looks like you spent hours when it actually comes together in about 30 minutes.
02 -
  • Cold, dry, day-old rice is absolutely non-negotiable here after my first attempt with freshly cooked rice turned into a sticky disaster.
  • The wok needs to be screaming hot before adding ingredients or youll end up with soggy vegetables instead of that perfect tender-crisp texture that makes this dish special.
03 -
  • Cut all your vegetables to roughly the same size as the pineapple chunks for that perfect balance in each bite after embarrassing myself serving a version with huge chunks that were impossible to eat gracefully.
  • Let your guests squeeze their own lime at the table a final burst of acid brightens everything and allows each person to adjust to their preference.
Go back