Pineapple Fried Rice (Thai-Style)

Pineapple Fried Rice is a Thai-style favorite that’s sweet, savory, and packed with umami flavor, thanks to scrambled eggs, veggies, and juicy pineapple. It’s just as good as takeout and works as a flavorful side for any BBQ.

For more easy fried rice recipes, try my Crab Fried Rice and Shrimp Fried Rice, next.

Jump to Recipe

Jump to:

• Pineapple Fried Rice Recipe
• Does pineapple go in fried rice?
• What Ingredients Do I Need?
• How to Make Pineapple Fried Rice
• Recipe Variations
• What to Serve with Pineapple Fried Rice
• Storage
• Tips
• FAQ's
• I hope you enjoy preparing this Thai Pineapple Fried Rice!
• Thai Pineapple Fried Rice Recipe

Pineapple Fried Rice Recipe

I make this Pineapple Fried Rice whenever I want something easy that still feels a little special. The juicy pineapple adds a touch of tropical flair, and when it caramelizes in the pan, it takes the flavor to the next level. It’s got that signature Thai flavor, balanced with savory rice and scrambled eggs. The recipe is versatile. You can keep it vegetarian or add meat depending on what you have on hand.

Does pineapple go in fried rice?

Yes, pineapple is a traditional ingredient in Thai fried rice, especially in a dish known as Khao Pad Sapparot. This version often includes curry powder, cashews, and raisins, and is sometimes served in a hollowed-out pineapple for extra flair. The sweet, juicy pineapple balances the savory flavors and adds a distinctly Thai touch that sets it apart from Chinese-style fried rice.

What Ingredients Do I Need?

This recipe comes together with simple ingredients, but each one plays a role in building that sweet, savory, and slightly tropical flavor. I like using cold, day-old rice for the best texture, and fresh pineapple for that juicy pop in every bite.

Ingredients for Pineapple Fried Rice

1. Cooking Oil. Used to sauté the aromatics and scramble the eggs. Canola or avocado oil works well because of their neutral flavor and high smoke point.
2. Cooked Jasmine or Short Grain Sushi Rice. Day-old, cold rice is best for frying because it holds its shape and doesn’t get mushy.
3. Eggs. Lightly beaten and scrambled for protein and richness, they add texture and help bind the rice together.
4. Onion. Diced and sautéed to add sweetness and depth to the base of the dish.
5. Garlic. Minced garlic brings bold, aromatic flavor that’s essential in any fried rice.
6. Fresh Pineapple. Adds juicy sweetness and tropical flair that balances the savory elements.
7. Diced Red Bell Pepper. Brings a slight crunch, color, and subtle sweetness to the mix.
8. Frozen Peas and Carrots. A classic fried rice combo that adds color, texture, and mild sweetness.
9. Green Onions. Sliced and stirred in at the end for freshness and a bit of bite.
10. Thai Basil. Adds a distinctly peppery, slightly sweet flavor that ties in the Thai influence.
11. Black Pepper. Used to season and add a mild kick without overpowering your pineapple fried rice.

Optional Protein

Shrimp, Chicken, or Tofu. These add protein and can be pre-cooked and stirred in at the end depending on your preference.

Sauce

1. Soy Sauce. Adds saltiness and umami, forming the savory backbone of the sauce.
2. Oyster Sauce (or Hoisin). Adds richness and a touch of sweetness with deeper umami flavor.
3. Sesame Oil. Just a splash gives the dish a toasty, nutty aroma.
4. Curry Powder. Gives the fried rice warmth, color, and a subtle layer of Thai-style spice.
5. Chili Flakes or Sriracha (Optional). Include for added heat if you like a little spice in your fried rice.

Garnish

1. Extra Green Onions. A fresh and colorful topping that brings brightness to the final dish.
2. Crushed Cashews or Peanuts. Add crunch and a nutty contrast to the soft rice and juicy pineapple.
3. Lime Wedges. A squeeze of lime at the end brings acidity that lifts and balances all the flavors.
4. Fresh Cilantro. Sprinkled on top for an herby finish that ties everything together.

How to Make Pineapple Fried Rice

Prep the Rice and Eggs

Make sure your rice is cold and clumped, which helps it fry up without turning mushy. Use your hands or a fork to gently break it apart before cooking. In a large skillet or wok, heat one tablespoon of oil over medium heat, then add the beaten eggs and scramble until just set. Remove the eggs from the pan and set them aside.

Cook the Vegetables

Add the remaining oil to the skillet. Toss in the diced onion and red bell pepper and cook for 2 to 3 minutes until slightly softened. Add the minced garlic and stir until fragrant, about 30 seconds.

Add Pineapple and Frozen Veggies

Stir in the diced pineapple along with the frozen peas and carrots. Let everything cook together for another 2 to 3 minutes until the vegetables are warmed through and the pineapple starts to caramelize a bit.

Combine with Rice and Sauce

Push the vegetables to one side of the pan and add the cold rice. Pour in the soy sauce, oyster sauce, sesame oil, and curry powder.

Add scrambled eggs and cooked protein (if using). Add kewpie mayo (optional) for extra creaminess and flavor.

Toss everything together until the rice is evenly coated and slightly golden.

Finish and Garnish Pineapple Fried Rice

Return the scrambled eggs to the skillet along with your cooked protein, if using. (Pineapple shrimp fried rice is my personal favorite.) Add the green onions and Thai basil, then stir well to combine. Taste and adjust the seasoning if needed, then garnish with cilantro, crushed nuts, extra green onions, and a squeeze of lime.

Recipe Variations

• Serve it in a pineapple bowl. For a tropical presentation, scoop out half of a pineapple and use the shell as a serving bowl. It adds flair and extra pineapple flavor from the juices that soak into the rice.
• Try brown rice or cauliflower rice. For a fiber boost or low-carb option, use day-old brown rice or cauliflower rice in place of jasmine.
• Add more veggies. Stir in baby corn, snap peas, or chopped kale for more texture and color.
• Make it extra saucy. Double the sauce ingredients if you prefer a wetter fried rice.

What to Serve with Pineapple Fried Rice

Thai Sticky Chicken Wings bring a sweet and savory flavor that complements the tropical notes in the fried rice. Shrimp Spring Rolls offer a light, fresh contrast to balance the richness of the dish.

Storage

Store leftover pineapple fried rice in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of oil to bring back some of the original texture. You can also microwave it, but the rice may be slightly softer.

Tips

• Use day-old rice. Cold, leftover rice fries up better because it’s drier and less likely to clump or turn mushy.
• Let the pineapple caramelize. Don’t rush this step—the slight browning adds depth and enhances the natural sweetness.
• Scramble the eggs first. Cooking the eggs separately keeps them tender and prevents them from getting lost in the rice.
• Adjust the heat to your taste. Add chili flakes or sriracha gradually so you can control the spice level.
• Don’t skip the lime juice. A quick squeeze at the end brightens the dish and balances the savory flavors.

FAQ's

Can I use fresh rice instead of day-old rice?

You can, but fresh rice tends to be too soft and sticky, which can make your fried rice soggy. If you're using fresh rice, try spreading it out on a baking sheet and chilling it in the fridge for at least 30 minutes to dry it out.

Is pineapple fried rice unhealthy?

Pineapple fried rice isn’t necessarily unhealthy—it depends on how it’s prepared. This recipe uses fresh ingredients like vegetables, eggs, and pineapple, with the option to add lean proteins like shrimp or tofu. Using a moderate amount of oil and controlling the sodium in the sauces can keep it balanced and nutritious.

Can I make it without eggs?

Yes, you can skip the eggs or substitute with a plant-based scramble if you're keeping it vegan. Just be sure to add enough protein elsewhere to keep the dish balanced.

I hope you enjoy preparing this Thai Pineapple Fried Rice!

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