The BEST Pineapple Fried Rice

Have you ever ordered pineapple fried rice at your favorite Thai restaurant and wondered how to recreate that perfect balance of sweet, savory, and spicy flavors at home? Well, I’ve spent years perfecting this recipe, and I’m thrilled to share my secrets for making the absolute BEST pineapple fried rice you’ve ever tasted.

This isn’t just any fried rice recipe—it’s a vibrant, flavor-packed dish that transforms simple ingredients into something truly extraordinary. The juicy sweetness of fresh pineapple plays against the umami-rich soy sauce, while cashews add a satisfying crunch and fresh herbs bring brightness to every bite. Whether you’re looking for a show-stopping dinner party centerpiece or a delicious way to use up leftover rice, this recipe delivers every time.

Why This Pineapple Fried Rice Recipe Works

I’ve made this dish countless times, and through much trial and error, I’ve discovered what makes pineapple fried rice truly exceptional:

• Day-old rice provides the perfect texture—fresh rice tends to become mushy
• High heat cooking in a wok or large skillet creates that authentic restaurant-quality “wok hei” flavor
• The perfect balance of sweet pineapple, savory protein, and aromatic seasonings
• Customizable ingredients allow you to adapt to dietary preferences or what you have on hand
• Make-ahead friendly components save time when you’re ready to cook

When done right, pineapple fried rice isn’t just a meal—it’s a tropical vacation on a plate. And yes, serving it in a hollowed-out pineapple isn’t just for show (though it certainly impresses guests)—it actually infuses the dish with extra pineapple flavor and aroma!

Ingredients You’ll Need

For the Base Fried Rice:

• 3 cups day-old jasmine rice (cold from the refrigerator)
• 2 tablespoons vegetable oil, divided
• 2 eggs, lightly beaten
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 2 tablespoons fish sauce (or soy sauce for vegetarian version)
• 2 tablespoons soy sauce
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon white pepper

For the Add-ins:

• 2 cups fresh pineapple, diced (about 1/2 pineapple)
• 1 cup protein of choice (shrimp, chicken, tofu)
• 1/2 cup unsalted cashews or peanuts, toasted
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons Thai basil, chopped (optional)
• Lime wedges, for serving
• 1-2 fresh pineapples for serving bowls (optional)

Essential Equipment

Before you start cooking, make sure you have:

• A large wok or 12-inch skillet (the wider the better)
• A sturdy wooden spoon or wok spatula
• Sharp knife for prepping ingredients
• Cutting board
• Small bowls for organizing prepped ingredients
• Measuring spoons and cups

Step-By-Step Instructions

Preparing the Rice (Ideally Done a Day Before)

1. Cook jasmine rice according to package instructions, but use slightly less water than called for to ensure the grains stay firm.
2. Spread the cooked rice on a large baking sheet to cool quickly, then refrigerate uncovered for at least 4 hours or overnight.
3. When ready to use, break up any clumps with your fingers.

Prepping the Pineapple Bowls (Optional but Recommended)

1. Select ripe but firm pineapples.
2. Cut each pineapple in half lengthwise, including the leafy top.
3. Use a sharp knife to cut around the perimeter, about 1/2 inch from the edge.
4. Use a spoon to scoop out the flesh, creating a bowl shape.
5. Dice the scooped pineapple flesh and set aside for the fried rice.
6. Drain any excess juice from the pineapple bowls and set aside.

Preparing Your Protein

1. If using chicken: Dice into 1/2-inch pieces and season with salt and pepper. Stir-fry in 1 tablespoon oil until golden and cooked through (about 4-5 minutes). Remove and set aside.
2. If using shrimp: Peel, devein, and season with salt and pepper. Stir-fry until just pink (about 2-3 minutes). Remove and set aside.
3. If using tofu: Press extra-firm tofu to remove excess water, dice into 1/2-inch cubes, and stir-fry until golden brown (about 5-6 minutes). Remove and set aside.

Making the Fried Rice

1. Heat a wok or large skillet over high heat until very hot.
2. Add 1 tablespoon oil, then quickly add beaten eggs, swirling to create a thin layer.
3. When eggs are just set but still moist, break them into pieces with your spatula and transfer to a plate.
4. Add the remaining oil to the wok, then add white parts of green onions, diced onion, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
5. Add bell pepper, peas, and carrots. Stir-fry for 1-2 minutes until vegetables begin to soften.
6. Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through.
7. Sprinkle curry powder and turmeric over the rice, then drizzle with fish sauce and soy sauce. Toss well to combine and coat the rice evenly with the seasonings.
8. Add the diced pineapple, cooked protein, and toasted nuts. Toss for another 1-2 minutes to heat through.
9. Return the cooked egg to the wok, add white pepper, and toss to combine everything.
10. Remove from heat and stir in the green parts of the green onions, cilantro, and Thai basil if using.

Serving

1. Spoon the hot fried rice into the prepared pineapple bowls, if using.
2. Garnish with additional cilantro, green onions, and cashews.
3. Serve immediately with lime wedges on the side.

Pro Tips for Perfect Pineapple Fried Rice

After making this dish countless times, I’ve learned some important lessons:

• Use cold, dry rice: Freshly cooked rice contains too much moisture and will turn mushy. Day-old rice from the refrigerator is ideal, but if you’re in a hurry, cook rice with slightly less water, spread it on a baking sheet, and chill in the freezer for 15-20 minutes.
• Prep everything beforehand: Stir-frying happens quickly, so have all ingredients measured, chopped, and ready to go before you heat the wok.
• Keep the heat high: A hot wok creates the characteristic smoky flavor known as “wok hei.” If your pan isn’t hot enough, you’ll end up steaming rather than frying the rice.
• Cook in batches if needed: Overcrowding the pan lowers the temperature and leads to soggy rice. If you’re doubling the recipe, cook in portions.
• Season gradually: Add sauces around the perimeter of the wok so they hit the hot surface first, creating more flavor before mixing with the rice.
• Fresh pineapple matters: While canned pineapple works in a pinch, fresh pineapple offers brighter flavor and better texture. Choose a ripe pineapple with a sweet aroma at the base.
• Toast the nuts: Taking a few minutes to toast cashews or peanuts in a dry pan enhances their flavor dramatically.

Nutritional Information

Below is the approximate nutritional breakdown for one serving of pineapple fried rice (recipe makes 4 servings):

*Values may vary based on specific ingredients and portions used.

Variations to Try

One of the things I love about pineapple fried rice is how versatile it is. Here are some delicious variations to experiment with:

Protein Options:

• Combination: Mix shrimp and chicken for a surf-and-turf version
• Chinese Sausage (Lap Cheong): Adds a sweet-savory element that pairs beautifully with pineapple
• Crispy Tofu with Five-Spice: For a vegetarian option with complex flavor

Vegetable Additions:

• Snow Peas: Add during the last minute of cooking for bright crunch
• Baby Corn: Provides sweet texture contrast
• Water Chestnuts: For additional crunch
• Thai Chili: Minced and added with garlic for heat lovers

Flavor Twists:

• Coconut Rice Base: Cook the rice in coconut milk before chilling and using in the stir-fry
• Sriracha Drizzle: Add just before serving for customizable heat
• Oyster Sauce: A tablespoon adds incredible depth (omit for vegetarian version)
• Pineapple Juice: Replace half the soy sauce with reduced pineapple juice for extra sweetness

Make-Ahead Tips and Storage

Prep Components in Advance:

• Cook and chill rice up to 3 days ahead
• Chop vegetables and store in airtight containers up to 2 days ahead
• Prepare protein and store separately up to 1 day ahead
• Toast nuts up to 1 week ahead and store in an airtight container

Storing Leftovers:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavor actually improves overnight as the ingredients meld.
• Freezer: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best texture, reheat in a skillet over medium-high heat with a splash of water. Microwave works too, but texture won’t be as good.

Serving Suggestions

Pineapple fried rice works beautifully as:

• A stunning centerpiece for a Thai-inspired dinner party
• The main attraction alongside cucumber salad and spring rolls
• A side dish for grilled meats or Thai curries
• A packed lunch option (tastes great cold too!)

Complete your meal with:

• Thai cucumber salad
• Fresh spring rolls with peanut dipping sauce
• Tom kha gai (coconut chicken soup)
• Thai iced tea
• Fresh tropical fruit for dessert

Common Mistakes to Avoid

In my journey to perfect this recipe, I’ve made plenty of mistakes. Learn from them:

1. Using fresh, hot rice: This is the #1 reason for mushy fried rice. Always use chilled rice.
2. Low heat cooking: Don’t be afraid of high heat—it’s essential for authentic flavor.
3. Overcrowding the pan: Work in batches if needed to maintain temperature.
4. Too much sauce: Fried rice should be lightly seasoned, not swimming in sauce.
5. Adding all ingredients at once: Staggering additions ensures each ingredient cooks properly.
6. Skipping the pre-cook for protein: Raw protein added directly to the rice will release water and make it soggy.
7. Under-seasoning: Don’t forget the white pepper—it’s subtle but important.

Questions & Answers

Q: Can I use brown rice instead of jasmine rice? Brown rice works well and adds nutritional benefits, but you’ll need to adjust cooking time (it takes longer to cook initially) and may need to add a touch more oil when stir-frying as brown rice is less starchy.

Q: Is this dish gluten-free? Not automatically, but it’s easy to adapt. Use tamari or certified gluten-free soy sauce and check that your curry powder doesn’t contain gluten fillers.

Q: Can I make this dish vegan? Absolutely! Use tofu as your protein, substitute soy sauce for the fish sauce, and ensure your curry powder is vegan-friendly. The flavor profile will still be delicious.

Q: How ripe should the pineapple be? Look for a pineapple that yields slightly to pressure and has a sweet aroma at the base. It should be ripe but still firm enough to hold its shape when cut and cooked.

Q: What’s the best way to prepare rice for fried rice? Cook the rice with slightly less water than usual, then spread it on a baking sheet to cool quickly before refrigerating uncovered. This dries out the surface, creating ideal grains for stir-frying.

Q: Is pineapple fried rice authentic Thai food? Yes and no. While it’s commonly found on Thai restaurant menus, particularly in tourist areas, it’s a relatively modern creation that fuses Thai flavors with Chinese stir-frying techniques. The addition of curry powder shows some Indian influence as well.

Q: Can I use canned pineapple if fresh isn’t available? You can, but drain it very well and pat dry with paper towels to remove excess moisture. Choose pineapple canned in juice rather than syrup, and reduce any added sugar in the recipe.

Q: My rice always clumps together when I stir-fry it. How can I prevent this? Break up any clumps in the cold rice with your fingers before adding to the wok. If it’s still sticking, your pan might not be hot enough or you might be overcrowding it. Work in batches if needed.

Why You’ll Love This Recipe

I’ve shared this recipe with countless friends and family, and it never fails to impress. Here’s why it’s become one of my most requested dishes:

• It’s a complete meal with protein, vegetables, and carbs all in one dish
• The presentation is stunning when served in pineapple bowls
• It’s adaptable to whatever ingredients you have on hand
• The flavor combination of sweet, savory, and spicy satisfies every craving
• Leftovers taste even better the next day as flavors meld

Whether you’re cooking for a special date night, a family dinner, or meal prepping for the week ahead, this pineapple fried rice recipe is guaranteed to become a staple in your cooking repertoire. The combination of fragrant jasmine rice, juicy pineapple chunks, savory protein, and aromatic curry spices creates a dish that’s both comforting and exciting—truly the BEST pineapple fried rice you’ll ever make!