Thai Pineapple Fried Rice

The first time I ordered pineapple fried rice at a Thai restaurant, I kept staring at the hollowed-out pineapple bowl wondering if it was just for show. When I finally tried making it at home, I discovered the pineapple juices actually infuse into the rice as it sits, making every bite progressively more flavorful. Now it is my go-to dish when I want something that looks impressive but comes together in under half an hour.

Last summer my neighbor came over while I was making this and the smell of curry powder frying with garlic had her standing in my kitchen asking questions. I ended up teaching her how to hollow out the pineapple without stabbing through the bottom, something I learned through trial and error. We ate standing up at the counter because neither of us wanted to wait for a proper table setting.

Ingredients

• 1 large ripe pineapple: Choose one that gives slightly when pressed and smells fragrant at the base
• 3 cups cooked jasmine rice: Day-old rice from the refrigerator works best for separate grains
• 2 tablespoons vegetable oil: Neutral oil lets the other flavors shine without overpowering
• 1 small onion, finely diced: Yellow onion provides a sweet base aroma
• 2 cloves garlic, minced: Fresh garlic beats pre-minced every time for authentic flavor
• 1 medium carrot, diced: Adds sweetness and color contrast to the yellow rice
• 1 red bell pepper, diced: The bright pop of red makes the dish visually stunning
• 2 eggs, lightly beaten: Omit for vegan or add protein like scrambled ribbons throughout
• 1/2 cup frozen peas: No need to thaw first, they cook quickly in the hot wok
• 1/2 cup unsalted roasted cashews: Toast them for 2 minutes first if raw for deeper flavor
• 1/2 cup pineapple flesh, diced: Reserved from the hollowed pineapple for maximum freshness
• 3 scallions, sliced: Both white and green parts add different layers of mild onion flavor
• 1/4 cup raisins or golden sultanas: These little bursts of sweetness remind me of authentic Thai street food versions
• 2 tablespoons soy sauce: Tamari works perfectly for a gluten-free version
• 1 tablespoon fish sauce: Omit for vegetarian but it adds authentic umami depth
• 1 teaspoon curry powder: The secret ingredient that makes this taste distinctly Thai-inspired
• 1/2 teaspoon white pepper: White pepper blends in without visible specks like black pepper
• 1 teaspoon sugar: Balances the saltiness and helps vegetables caramelize slightly
• Fresh cilantro leaves: The finishing touch that brightens every rich bite
• Lime wedges: A squeeze cuts through the richness and ties all flavors together

Instructions

Prepare your pineapple bowls:

Slice the pineapple lengthwise right through the leaves, then carefully carve out the flesh leaving a half-inch shell. Dice half cup of the fruit for your rice and save the rest for snacking while you cook.

Heat your wok and sizzle the aromatics:

Get your oil shimmering in a large wok over medium-high heat, then toss in the onion and garlic. Stir for about one minute until the smell fills your kitchen and the onion turns translucent.

Add the colorful vegetables:

Toss in the carrot and bell pepper, stir-frying for two to three minutes. You want them tender-crisp, not soft, so keep everything moving in the pan.

Scramble the eggs on the side:

Push all vegetables to one side of the wok and pour your beaten eggs into the empty space. Scramble quickly until just set, then break them into pieces and mix with the vegetables.

Combine rice and mix-ins:

Add your cold rice, breaking up clumps with your spatula as you go. Stir in the peas, reserved pineapple, cashews, and raisins until everything is evenly distributed.

Season to perfection:

Pour in soy sauce, fish sauce if using, curry powder, white pepper, and sugar. Toss everything for two to three minutes until the rice is hot and each grain is coated in golden flavor.

Finish with fresh scallions:

Toss in the sliced scallions and give it one final stir. The heat should be high enough to barely wilt them while keeping their bright green color.

Serve in the pineapple shells:

Spoon the generous portions into your waiting pineapple bowls, mounding it high. Top with fresh cilantro and lime wedges for everyone to squeeze at the table.

Save

My daughter requested this for her birthday dinner last year instead of cake, which I took as the highest compliment. Watching everyone squeeze their own lime wedges at the table and hearing the sudden silence as people took their first bites, that is what cooking is all about for me.

Making It Your Own

Once you master the basic technique, this recipe welcomes endless variations. I have added crispy tofu cubes, swapped cashews for peanuts, and even used fresh mango when pineapple was not in season. The curry powder base works with whatever you have in your crisper drawer.

The Secret To Perfect Fried Rice

After making this recipe dozens of times, I learned that spreading the cooked rice on a baking sheet for 10 minutes before using it helps dry it out even more. This extra step prevents clumping and gives you that restaurant-quality texture where every grain is perfectly separate and coated in flavor.

Serving Suggestions

This fried rice stands beautifully on its own as a complete meal, but I love serving it alongside simple Thai dishes. A fresh cucumber salad with rice vinegar dressing cuts through the richness, and spring rolls make an excellent starter. The portion sizes are generous, so plan accordingly.

• Set out small bowls of Thai chili sauce for heat lovers
• Extra lime wedges always disappear quickly
• Keep some crushed peanuts on the side for added crunch

Save

There is something joyful about eating out of a fruit bowl that makes even a Tuesday night feel special. I hope this recipe brings as many smiles to your table as it has to mine.

Recipe Questions

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

Day-old rice works best because it's drier and less sticky, preventing mushy texture. If you must use fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry out slightly before cooking.

→ How do I cut the pineapple for the boat?

Slice the pineapple in half lengthwise, keeping the green leaves attached. Use a sharp knife to carefully cut around the perimeter, then scoop out the flesh with a large spoon, leaving about 1/2 inch of shell intact.

→ What protein options work well?

Add cooked shrimp, diced chicken breast, or firm tofu cubes during step 5 when you add the rice. For extra crunch, try adding roasted peanuts or more cashews.

→ Can I make this vegan?

Simply omit the eggs and fish sauce. Use tamari instead of regular soy sauce if needed, and the dish becomes completely plant-based while maintaining all the delicious flavors.

→ How spicy is this dish?

The base version is mild with just white pepper and curry powder. Add fresh Thai chilies, red pepper flakes, or serve with chili sauce on the side for those who enjoy heat.

→ Can I prepare components ahead?

Yes! Dice vegetables and pineapple up to a day in advance. Cook the rice the day before and store it uncovered in the refrigerator. The stir-frying comes together quickly when you're ready to serve.