I made Pineapple Fried Rice last week, and it turned out absolutely delicious. It’s a healthy dish that is both flavorful and satisfying. The sweetness of the pineapple blends perfectly with the savory elements of the fried rice. It’s a fantastic way to use up leftover rice while creating something special.

This dish is easy and quick to prepare, making it ideal for busy days. I make it about once a week because it’s a complete meal on its own, filled with shrimp, vegetables, and nuts. With its amazing mix of flavors and textures, it has quickly become a go-to dish in my kitchen. I also love how I can change up the ingredients depending on what I have on hand.

When I make pineapple fried rice, I always use fresh pineapple instead of canned because it gives the dish a more natural sweetness. The aroma of garlic, curry powder, and soy sauce together makes my kitchen smell amazing. I like to add cashews for a little crunch, and sometimes I toss in extra vegetables like bell peppers and carrots for more color and texture.

If you like a mix of sweet, savory, and nutty flavors, you need to try this recipe. The result is just Wow! You’ll love it for sure, and for a perfect meal, this dish never disappoints.

I prefer to enjoy it with a side of fresh cucumber slices and a little drizzle of lime juice. Some extra chopped green onions on top make it even more flavorful. This recipe is super easy to make, and every bite is delicious.

Why You Need to Try Pineapple Fried Rice?

Pineapple Fried Rice is the perfect combination of sweet, salty, and slightly spicy flavors. The pineapple gives it a tropical twist, while the shrimp and cashews add a satisfying texture. It’s a one-pan meal that is quick, filling, and packed with flavor!

Perfect For:

• Quick Meals: It takes only 15-20 minutes from start to finish, making it ideal for busy days.
• Healthy Eating: Made with fresh ingredients, it’s full of fiber, protein, and nutrients.
• Meal Prep: Cook a big batch and store leftovers for easy lunches throughout the week.
• Family Dinners: Everyone will love the delicious combination of pineapple, shrimp, and fried rice.

Ingredients

• 2 tablespoons frying oil
• 8 ounces (230g) shrimp (peeled and deveined)
• 2 eggs (beaten)
• 1 medium shallot (chopped)
• ½ red bell pepper (diced)
• 3 cloves garlic (minced)
• 1½ cups (250g) fresh pineapple (cubed)
• ¼ cup raisins
• 1 green onion (chopped, for garnish)
• 1 cup (150g) frozen peas
• 3 cups (420g) cooked and cooled jasmine rice (preferably overnight)
• 1½ teaspoons mild curry powder
• ½ teaspoon white pepper
• ½ cup (65g) cashews
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons lime juice

Kitchen Equipment You’ll Need

• Wok or large frying pan
• Spatula
• Cutting board
• Knife
• Measuring spoons
• Small bowl (for beating eggs)

How to make Pineapple Fried Rice

Step 1:

Chop the shallot, bell pepper, garlic, and pineapple. Ensure the rice is cold and break apart any clumps before cooking.

Step 2:

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the shrimp, season lightly, and stir-fry for 2-3 minutes until pink and cooked through. Remove from the pan and set aside.

Step 3:

Add a little more oil if needed. Pour in the beaten eggs and scramble them until set. Remove and set aside with the shrimp.

Step 4:

Heat the remaining 1 tablespoon of oil and add the shallot, garlic, and bell pepper. Stir-fry for 1-2 minutes until fragrant.

Step 5:

Toss in the pineapple cubes and raisins, stirring occasionally. Cook for 2 minutes until the pineapple starts to caramelize slightly.

Step 6:

Push everything to one side of the pan. Add the rice and stir-fry for 2-3 minutes, ensuring it doesn’t clump together.

Step 7:

Sprinkle the curry powder, white pepper, soy sauce, and oyster sauce over the rice. Stir well until evenly coated and aromatic.

Step 8:

Return the shrimp, scrambled eggs, and frozen peas to the pan. Stir-fry everything together for 2 minutes until well mixed and heated through.

Step 9:

Toss in the cashews and drizzle with lime juice for a fresh, zesty finish. Garnish with chopped green onions and serve hot!

Tips

• Cold rice works best because it keeps the dish from becoming mushy. Freshly cooked rice tends to have more moisture, which can make the fried rice sticky and clumpy. Let the rice cool in the fridge for the best texture.
• Searing the shrimp before adding the other ingredients keeps them juicy and prevents overcooking. If you overcook shrimp, they can become rubbery, so make sure to remove them from the heat once they turn pink.
• Cooking the egg separately ensures even distribution in the fried rice. This also keeps the egg from sticking to the rice and blending into a single mass instead of small egg pieces.
• Stir-frying on high heat brings out a smoky flavor and keeps the ingredients crisp. It also helps to cook everything quickly, ensuring that vegetables stay fresh and slightly crunchy.
• Too much soy sauce can make the rice too salty and dark in color. Start with a small amount and adjust to taste, balancing it with a bit of lime juice for extra freshness.
• This keeps them crunchy instead of soggy. Cashews add a nutty richness to the dish, but if they are cooked for too long, they lose their crunch.

Optional Ingredients

• Mushrooms – Adds an earthy flavor and pairs well with the sweet and savory elements of the dish.
• Red Chili Flakes – For extra heat, a small pinch can make a huge difference in spiciness.
• Bell Peppers – Brings more color and crunch to the fried rice, adding a refreshing bite.
• Oyster Sauce – Enhances the umami taste, making the dish more savory and rich.
• Coconut Milk – A small amount of coconut milk can make the fried rice creamier and more aromatic.
• Crushed Peanuts – If you prefer a stronger nutty flavor, peanuts are a great alternative to cashews, adding crunch and richness.

How to Serve Pineapple Fried Rice?

My favorite way to serve Pineapple Fried Rice is in a hollowed-out pineapple shell. It makes the dish look beautiful and adds a touch of extra sweetness from the fresh pineapple juice.

You can also serve it with a side of Thai chili sauce for a bit of extra spice. This works great if you like your fried rice with a little heat.

For a light and refreshing meal, pair it with a side of cucumber slices and a wedge of lime. The fresh flavors balance the richness of the fried rice perfectly.

Recipe Variations

Garlic Butter Pineapple Fried Rice: Cook the shrimp in garlic butter before adding them to the rice for a rich, flavorful twist. This version is especially good for seafood lovers who enjoy buttery, garlicky flavors.

Spicy Pineapple Fried Rice: Add chopped red chilies or a spoonful of chili paste for extra heat. The contrast between the sweet pineapple and spicy chili creates a bold flavor.

Teriyaki Pineapple Fried Rice: Drizzle teriyaki sauce over the rice for a sweet and savory combination. This works well with shrimp, tofu, or chicken.

Vegetarian Pineapple Fried Rice: Skip the shrimp and add tofu or extra veggies like zucchini and broccoli. This version is packed with plant-based protein and nutrients.

Coconut Pineapple Fried Rice: Stir in a little coconut milk and shredded coconut for a tropical taste. The coconut flavor enhances the sweetness of the pineapple while adding creaminess.

Lemon Ginger Pineapple Fried Rice: Squeeze fresh lemon juice and add extra ginger for a bright, fresh flavor. This version is great for those who love a citrusy, refreshing taste.

How to Store

To store, place the fried rice in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat with a splash of water or soy sauce to refresh the flavors.

For freezing, divide the fried rice into individual portions and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQ

Can I use canned pineapple instead of fresh pineapple?

Yes, but fresh pineapple is best for its natural sweetness and less moisture. If using canned, drain it well to avoid making the rice soggy.

What type of rice is best for pineapple fried rice?

Jasmine rice works best because of its fluffy texture and slightly sticky consistency. Day-old, refrigerated rice is preferred for the best results.

Can I make pineapple fried rice without shrimp?

Absolutely! You can replace shrimp with tofu, or chicken, or just add more vegetables for a vegetarian version.

Is curry powder necessary for this recipe?

No, but it enhances the flavor. If you don’t like curry, you can omit it or use turmeric for a mild flavor and vibrant color.

How do I keep my fried rice from getting mushy?

Use day-old rice that has been refrigerated. Freshly cooked rice holds too much moisture and can turn mushy when stir-fried.

Can I freeze pineapple fried rice?

Yes! Let the rice cool completely before storing it in an airtight container. Freeze for up to 2 months and reheat in a pan with a splash of water.

What can I use instead of cashews?

If you’re allergic to nuts or prefer something different, try sunflower seeds, or sesame seeds, or omit them completely.

How can I make this dish spicier?

Add red chili flakes, chopped Thai chilies, or a spoonful of chili paste while stir-frying for a spicy kick.

Pineapple Fried Rice

Recipe by Wasian CookeryCourse: MainCuisine: ThaiDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

This Pineapple Fried Rice is the perfect mix of sweet, savory, and slightly spicy flavors. The pineapple brings a juicy sweetness, while the shrimp and cashews add a delightful crunch. It’s a quick, delicious meal that’s both light and satisfying!

Ingredients

• 2 tablespoons frying oil

• 8 ounces (230g) shrimp (peeled and deveined)

• 2 eggs (beaten)

• 1 medium shallot (chopped)

• ½ red bell pepper (diced)

• 3 cloves garlic (minced)

• 1½ cups (250g) fresh pineapple (cubed)

• ¼ cup raisins

• 1 green onion (chopped, for garnish)

• 1 cup (150g) frozen peas

• 3 cups (420g) cooked and cooled jasmine rice (preferably overnight)

• 1½ teaspoons mild curry powder

• ½ teaspoon white pepper

• ½ cup (65g) cashews

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 2 teaspoons lime juice

Directions

• Chop the shallot, bell pepper, garlic, and pineapple. Ensure the rice is cold and break apart any clumps before cooking.
• Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the shrimp, season lightly, and stir-fry for 2-3 minutes until pink and cooked through. Remove from the pan and set aside.
• Add a little more oil if needed. Pour in the beaten eggs and scramble them until set. Remove and set aside with the shrimp.
• Heat the remaining 1 tablespoon of oil and add the shallot, garlic, and bell pepper. Stir-fry for 1-2 minutes until fragrant.
• Toss in the pineapple cubes and raisins, stirring occasionally. Cook for 2 minutes until the pineapple starts to caramelize slightly.
• Push everything to one side of the pan. Add the rice and stir-fry for 2-3 minutes, ensuring it doesn’t clump together.
• Sprinkle the curry powder, white pepper, soy sauce, and oyster sauce over the rice. Stir well until evenly coated and aromatic.
• Return the shrimp, scrambled eggs, and frozen peas to the pan. Stir-fry everything together for 2 minutes until well mixed and heated through.
• Toss in the cashews and drizzle with lime juice for a fresh, zesty finish. Garnish with chopped green onions and serve hot!