Name: Thai Pineapple Fried Rice
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Cuisine: Thai
Ingredients: 1 ¼ teaspoon curry powder (preferably Japanese S&B); ½ teaspoon white pepper; 1 ½ teaspoon sugar; ¼ teaspoon salt; 2 teaspoon soy sauce; 2 teaspoon fish sauce; 1 ½ teaspoon shrimp paste in oil (optional); 3 tablespoon neutral oil; 12 medium to large shrimp, peeled and deveined; 2 eggs; 375 grams cooked jasmine rice or coconut rice; ½ cup diced onion; 1 cup fresh pineapple, cut into small chunks; 2 tablespoon raisins (optional); ½ cup roasted unsalted cashews; 2 green onions, chopped; 1 roma tomato, diced into 1-inch pieces; Pineapple bowl for serving (optional); Cucumber slices for serving (optional); Toasted shredded coconut for garnish (optional); ¾ cup + ⅛ cup uncooked jasmine rice (for coconut rice); ½ cup water (for coconut rice); ½ cup coconut milk (for coconut rice)

Jump to Recipe·Print Recipe

A vibrant and colorful dish, Thai Pineapple Fried Rice is the perfect balance of sweet, savory, and aromatic flavors. Bursting with juicy pineapple chunks, tender shrimp, crunchy cashews, and warm curry spices, this Thai-inspired favorite transforms humble fried rice into something truly special. Whether you’re cooking a quick weeknight meal or hosting guests, this dish is sure to impress—especially when served in a pineapple bowl.

Why You’ll Love This Recipe

Thai Pineapple Fried Rice offers an exciting mix of textures and flavors in every bite. The sweet pineapple pairs perfectly with the savory shrimp and umami-rich seasonings, while the crunch of cashews and subtle heat from curry spices round it all out. It’s quick to prepare, visually striking, and totally customizable to suit different diets or preferences. Best of all, it’s a great way to use up leftover rice and turn it into something extraordinary. Thai Pineapple Fried Rice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fried Rice:

1 ¼ teaspoon curry powder (preferably Japanese S&B)
½ teaspoon white pepper
1 ½ teaspoon sugar
¼ teaspoon salt
2 teaspoon soy sauce
2 teaspoon fish sauce
1 ½ teaspoon shrimp paste in oil (optional)
3 tablespoon neutral oil
12 medium to large shrimp, peeled and deveined
2 eggs
375 grams cooked jasmine rice or coconut rice (see below)
½ cup diced onion
1 cup fresh pineapple, cut into small chunks
2 tablespoon raisins (optional)
½ cup roasted unsalted cashews
2 green onions, chopped
1 roma tomato, diced into 1-inch pieces
Pineapple bowl for serving (optional)
Cucumber slices for serving (optional)
Toasted shredded coconut for garnish (optional)

For Coconut Rice:

¾ cup + ⅛ cup uncooked jasmine rice
½ cup water
½ cup coconut milk

Directions

Begin by cooking the coconut rice. Combine jasmine rice with water and coconut milk in a pot. Bring to a boil, reduce heat, cover, and simmer until liquid is absorbed. Let the rice cool completely.
In a small bowl, mix curry powder, white pepper, sugar, and salt to form the seasoning blend.
Heat oil in a wok or large skillet over medium-high heat. Add shrimp and cook until just opaque. Remove from the pan and set aside.
In the same wok, lightly scramble the eggs. Add diced onion and sauté for 1–2 minutes.
Add the cooked rice, breaking up any clumps. Sprinkle in the curry seasoning and stir thoroughly to coat the rice evenly.
Stir in soy sauce, fish sauce, and shrimp paste if using.
Add pineapple chunks, raisins (if using), and cashews. Stir-fry for another 2–3 minutes.
Return the shrimp to the wok along with green onions and diced tomato. Toss to heat through.
Serve hot in a pineapple bowl or on a plate, garnished with cucumber slices and toasted shredded coconut if desired.

Servings and timing

Servings: 2 generous servings
Prep Time: 25 minutes
Cooking Time: 8 minutes
Total Time: 33 minutes
Calories: Approximately 490 kcal per serving

Variations

Vegetarian Option: Skip the shrimp and fish sauce; add tofu or extra vegetables like bell peppers or edamame.
Chicken Substitute: Replace shrimp with diced chicken breast or thigh for a heartier option.
Spicy Version: Add chopped Thai chilies or a dash of chili paste for more heat.
No Pineapple Bowl? Just serve in a regular dish; the flavor remains just as vibrant.
Rice Options: Regular jasmine rice works great, but coconut rice adds a subtle richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the rice in a skillet over medium heat with a splash of water or oil to restore moisture. Microwave reheating is also effective—heat in 1-minute intervals, stirring between each, until hot.

FAQs

What type of rice works best for Thai pineapple fried rice?

Day-old jasmine rice is ideal because it’s dry enough to avoid clumping during stir-frying. Coconut rice also adds a unique flavor if you have time to prepare it.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple can be used, but fresh pineapple provides better texture and brightness. If using canned, choose pineapple packed in juice, not syrup.

Is shrimp paste necessary?

No, it’s optional. Shrimp paste adds depth, but the dish is still flavorful without it.

Can I make this dish vegan?

Yes, skip the shrimp, fish sauce, and shrimp paste. Use soy sauce or tamari and add more vegetables or tofu.

What oil should I use for frying?

Use a neutral oil like vegetable, canola, or sunflower oil to avoid overpowering the dish’s flavors.

How do I make a pineapple bowl?

Cut a pineapple in half lengthwise, carve out the flesh with a knife and spoon, leaving a shell intact. Use the flesh for the recipe and serve rice inside the bowl.

Can I prepare this dish ahead of time?

You can prep the ingredients and even make the rice a day ahead, but for best texture and flavor, stir-fry right before serving.

How can I add more vegetables?

Feel free to toss in diced bell peppers, peas, carrots, or snap peas during stir-frying.

What can I serve with this?

Serve with Thai cucumber salad, spring rolls, or a light soup for a complete meal.

Can I freeze Thai pineapple fried rice?

Freezing is not recommended as the pineapple and shrimp may become mushy. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Thai Pineapple Fried Rice is a delightful fusion of sweet, savory, and spicy flavors, delivering both comfort and excitement in one bowl. Quick to prepare and endlessly customizable, it’s a dish that shines whether served casually or for guests. Serve it in a pineapple bowl for that unforgettable presentation, and enjoy every flavorful bite.