Save The first time I ordered pineapple fried rice at a Thai restaurant, I was skeptical about the fruit in a savory dish. But then that first bite hit me, the sweet and salty dancing together, and I was completely converted to this magical combination.
Last summer, I made this for a backyard barbecue and watched my friends eyes light up when I brought out those pineapple boats filled with golden fried rice. Someone actually asked if I'd secretly ordered takeout and tried to pass it off as homemade, which I took as the ultimate compliment.
Ingredients
- 1 large ripe pineapple: The sweetness of fresh pineapple balances perfectly with salty soy sauce, and serving the rice inside the shell makes for an impressive presentation that looks harder than it actually is.
- 3 cups cooked jasmine rice: Day old rice is absolutely crucial here because it dries out slightly, preventing that sad mushy texture that happens with freshly cooked grains.
- 2 tablespoons vegetable oil: You need enough oil to coat all the rice and vegetables evenly without making the dish greasy.
- 1 small onion and 2 cloves garlic: These aromatics form the flavor foundation that ties everything together.
- 1 medium carrot and 1 red bell pepper: Diced small, they add sweetness, color, and texture that contrasts beautifully with the soft rice.
- 2 eggs: Protein and richness, though you can absolutely leave these out for a vegan version.
- 1/2 cup frozen peas and 1/2 cup roasted cashews: Peas bring pops of sweetness and color, while cashews add essential crunch that makes every bite interesting.
- 1/2 cup diced pineapple flesh: Reserved from when you hollow out the shell, these chunks caramelize slightly in the hot pan and become little pockets of intense sweetness.
- 3 scallions and fresh cilantro: Fresh elements that cut through the rich flavors and add bright, oniony notes.
- 2 tablespoons soy sauce and 1 tablespoon fish sauce: The umami backbone that gives the dish depth and savory complexity.
- 1 teaspoon curry powder and 1/2 teaspoon white pepper: Curry powder adds warmth and that beautiful golden hue, while white pepper provides gentle heat without visible specks.
- 1 teaspoon sugar and lime wedges: Sugar helps balance the salty elements, and fresh lime squeezed over at the end brightens everything.
Instructions
- Prepare the pineapple vessel:
- Cut your pineapple in half lengthwise, leaving those beautiful green tops attached. Carefully run your knife around the edge and use a large spoon to scoop out most of the flesh, leaving about a half inch thick shell so it holds its shape. Dice about half a cup of that pineapple flesh for your rice and save the rest for snacking or smoothies.
- Build your flavor foundation:
- Heat your oil in a wok or large skillet over medium high heat until it shimmers slightly. Toss in the onion and garlic, stirring constantly for about a minute until the fragrance fills your kitchen and you can smell them turning golden.
- Add the vegetables:
- Throw in your diced carrots and red bell pepper, stir frying for two to three minutes. You want them softened but still with some crunch, not mushy.
- Scramble the eggs:
- Push all your vegetables to one side of the pan and pour the beaten eggs into the empty space. Quickly scramble them until just set, then mix everything back together.
- Combine with rice and aromatics:
- Add your cooked rice, breaking up any clumps with your spoon or spatula. Toss in the peas, diced pineapple, cashews, and raisins if you are using them. Mix everything thoroughly so each grain gets coated in the pan juices.
- Season the rice:
- Pour in the soy sauce, fish sauce if using, curry powder, white pepper, and sugar. Stir fry for another two or three minutes until everything is heated through and the rice has taken on that appetizing golden color from the curry. Taste and add salt if needed.
- Finish with fresh elements:
- Throw in the sliced scallions and give everything one final toss. They only need about thirty seconds to wilt slightly.
- Assemble and serve:
- Spoon the beautiful fried rice into your waiting pineapple halves, mounding it up generously. Top with fresh cilantro and serve with lime wedges on the side so everyone can squeeze their own.
Save This recipe has become my go to for dinner parties because it looks so impressive but comes together in under 30 minutes. Something about serving food inside a natural bowl makes people feel special.
Making It Your Own
The beauty of fried rice is its flexibility. Add cooked shrimp, chicken, or tofu if you want more protein, or throw in whatever vegetables are languishing in your crisper drawer. Snow peas, corn, and diced zucchini all work beautifully here.
The Secret To Perfect Wok Cooking
Home cooks often overcrowd their pans, which causes ingredients to steam instead of fry. Work in batches if necessary, and keep everything moving constantly. That slight char you get on the rice, called wok hei in Chinese cooking, is what makes restaurant fried rice taste so extraordinary.
Serving Suggestions
This fried rice is substantial enough to stand alone as a main course, but it pairs beautifully with simple grilled meats or spring rolls. The presentation is so striking that you really only need a light side to complete the meal.
- Thai chili sauce on the side for heat lovers
- Extra crushed cashews for topping
- Keep the lime wedges plentiful because that acidity is essential
Save There is something deeply satisfying about carving into that pineapple shell at the table and scooping out the fragrant rice. This is the kind of meal that turns ordinary Tuesday into something worth remembering.
Recipe FAQs
- → Why use day-old rice for fried rice?
Day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and will result in a gummy texture rather than distinct, fluffy grains.
- → Can I make this dish vegan?
Absolutely. Simply omit the eggs and fish sauce, then add extra soy sauce or a splash of vegetable broth to maintain the savory depth. The dish remains delicious and satisfying without animal products.
- → What other proteins work well in this dish?
Shrimp, diced chicken breast, or firm tofu cubes are excellent additions. Add cooked proteins during step 5 when combining the rice with vegetables. For a lighter version, edamame or extra cashews provide satisfying protein.
- → How do I cut the pineapple for serving?
Slice the pineapple lengthwise through the center, keeping the leafy crown intact. Use a sharp knife to carefully cut around the perimeter, then scoop out the flesh with a large spoon, leaving about a half-inch thick shell to hold the filling.
- → Can I prepare components ahead?
Yes. Dice vegetables and pineapple flesh up to a day in advance and store refrigerated. The hollowed pineapple shells can also be prepared several hours ahead, wrapped tightly in plastic to prevent drying.
- → What curry powder works best?
Mild yellow curry powder provides authentic Thai flavor without overwhelming heat. For more spice, choose a madras blend or add fresh Thai chilies during cooking. Adjust amount based on your preference.