Pineapple Fried Rice

Imagine a dish that’s colorful, flavorful, and fun—Thai Pineapple Fried Rice ticks all the boxes.

It’s like the beach vacation of meals, bringing a burst of tropical sunshine right to your plate. This dish is a harmony of sweet pineapple, savory soy sauce, warm spices, and fresh herbs, all tossed with fluffy rice and crunchy veggies.

What’s not to love?

Originating from Thailand, this recipe is a fusion of bold flavors that’s not just a feast for your stomach but a delight for your eyes.

I fell in love with this dish for its versatility. It’s great as a main or a side, and you can dress it up with shrimp, chicken, or tofu.

Let’s get cooking!

History and Origins of Pineapple Fried Rice

Thai Pineapple Fried Rice (known locally as Khao Pad Sapparod) is a culinary marvel from Thailand, where pineapple grows in abundance.

It’s thought to have originated in southern Thailand, where tropical fruits often take center stage in recipes. This dish showcases the Thai knack for balancing flavors—sweet, salty, sour, and spicy.

It’s not just food; it’s an edible work of art! Traditionally served in a hollowed-out pineapple, the dish was historically a showstopper at royal feasts.

Today, it’s a favorite on Thai restaurant menus worldwide, offering a playful twist on classic fried rice.

Ingredients You’ll Need

Here’s your grocery list for a tropical kitchen adventure:

• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup fresh pineapple, diced (or canned if fresh isn’t available)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• ½ cup peas (frozen or fresh)
• 2 large eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp fish sauce (optional but recommended for authentic flavor)
• 1 tsp curry powder
• ¼ tsp turmeric powder
• 1-2 green onions, chopped
• 2 tbsp roasted cashews (optional for crunch)
• Fresh cilantro for garnish
• Lime wedges for serving

Ingredient Breakdown:

• Day-Old Jasmine Rice: This is the MVP of fried rice! Day-old rice has less moisture, preventing the dish from becoming mushy. If you’re in a pinch, spread freshly cooked rice on a tray to cool and dry it quickly.
• Pineapple: Fresh pineapple gives the best results, adding sweetness and a slight tang. Canned works, but drain it well to avoid soggy rice.
• Garlic and Onion: These are the aromatic foundation of any good fried rice. Don’t skimp!
• Veggies: Bell pepper and peas add color, crunch, and nutrients. Feel free to throw in carrots or zucchini if you’re feeling adventurous.
• Eggs: They bring richness and act as a binding agent. Plus, who doesn’t love those golden streaks in fried rice?
• Soy Sauce & Fish Sauce: The dynamic duo of seasoning. Fish sauce adds umami depth, but you can skip it for a vegetarian version.
• Curry & Turmeric Powders: These spices give the dish its signature golden hue and warm, earthy flavor.
• Green Onions, Cashews, and Cilantro: For garnish, crunch, and a pop of freshness.

How to Make Pineapple Fried Rice

Step 1: Prep the Ingredients

Before you dive in, get everything ready—dice the pineapple, chop the veggies, and measure out your spices. This dish comes together quickly, so having everything prepped is key. If you’re using day-old rice, fluff it with a fork to break up clumps.

Step 2: Cook the Eggs

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until just set. Remove from the pan and set aside.

Step 3: Sauté the Aromatics

In the same pan, add another tablespoon of oil. Toss in the garlic and onion, and sauté for 1-2 minutes until fragrant. Pro tip: Don’t let the garlic burn—it turns bitter faster than you can say “Pineapple Fried Rice”!

Step 4: Add the Veggies

Throw in the bell pepper and peas. Stir-fry for 2-3 minutes until they’re slightly tender but still crisp. You want that perfect balance of cooked but not soggy.

Step 5: Mix in the Pineapple

Add the diced pineapple and give it a quick toss. Let it caramelize slightly for a sweet, smoky flavor. This step is where the magic happens!

Step 6: Add Rice and Seasonings

Now it’s time to add the star of the show: the rice. Increase the heat to high and toss in the cooked rice. Stir well to combine with the veggies and pineapple. Sprinkle in the curry powder, turmeric, soy sauce, and fish sauce. Mix thoroughly so every grain of rice gets a golden, flavorful coat.

Step 7: Fold in the Eggs and Garnish

Return the scrambled eggs to the pan and gently fold them into the rice. Add the green onions and cashews, stirring just enough to combine. Remove from heat and garnish with fresh cilantro.

Step 8: Serve and Enjoy!

Transfer your masterpiece to a serving dish—or get fancy and serve it in a hollowed-out pineapple for that wow factor. Squeeze a lime wedge over the top for an extra zing, and dig in!

Tips for the Best Pineapple Fried Rice

• Don’t Rush the Process: Cooking on high heat gives you that irresistible “wok hei” flavor. Keep everything moving to avoid burning.
• Customize It: Add cooked shrimp, chicken, or tofu for a protein-packed version. You’re the chef—go wild!
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

Pineapple Fried Rice Recipe

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