Thai Pineapple Fried Rice Recipe
This Pineapple Fried Rice holds all the Thai flavors of spicy, sweet, and salty with a perfect tang from the pineapple and tops off with a crunchy nutty taste of cashew. It is a delicious Thai dish that is fast to put together. Vegan adaptable!
How to Make the Best Thai Pineapple Fried Rice
This Thai Pineapple Fried Rice is a vibrant, flavor-packed dish that brings together the perfect balance of sweet, savory, and slightly spicy flavors. The juicy chunks of fresh pineapple add a tropical sweetness that pairs beautifully with the aromatic curry powder and savory fish sauce, while crunchy cashews provide a satisfying textural contrast.
What makes this dish so appealing is how quickly it comes together—in just 30 minutes, you can have a restaurant-quality meal on the table. The key is using day-old rice that’s been left uncovered in the refrigerator, which helps it achieve that ideal slightly dry texture that fries up perfectly without becoming mushy. Each grain stays separate and gets beautifully coated in the fragrant sauce.
This recipe is incredibly versatile and easily adaptable to different dietary preferences. Swap the chicken for shrimp or crispy tofu, use vegan fish sauce for a plant-based version, or adjust the curry powder to your preferred spice level. Serve it as-is for a complete meal, or pair it with some Thai spring rolls for an extra special dinner.
Thai Pineapple Fried Rice
This Pineapple Fried Rice holds all the Thai flavors of spicy, sweet, and salty with a perfect tang from the pineapple and tops off with a crunchy nutty taste of cashew. It is a delicious Thai dish that is fast to put together. Vegan adaptable!
Ingredients
Main Ingredients
Sauce
Instructions
Prepare the Sauce
- Make the sauce by combining curry powder, sugar, pepper, lime juice, fish sauce, and soy sauce. Mix well and set aside.
Cook the Protein and Vegetables
- In a large skillet, heat to medium-high heat and add the oil. Once hot, add garlic and fry until lightly golden brown and fragrant, about 30 seconds.
- Add the chicken and cook until lightly browned, 4-5 minutes, lowering heat if needed. Set aside.
- Wipe out the pan, add a little more oil, and the onion. Stir fry for 2 minutes, then add the pineapple and stir fry for a few minutes.
- Add the vegetables and green onions, and cook until the vegetables are tender, 3-4 minutes. Set aside with the chicken.
Finish the Fried Rice
- Add a little more oil to the pan and stir fry the rice. Make a well in the center and scramble the egg.
- Add chicken and veggies back into the pan.
- Add the sauce, stir well, and let the fried rice cook for 1-2 more minutes.
- Add the cashews and cilantro. Stir well, turn the heat off, taste, and season as needed with soy sauce, sugar, and lime juice.
- Serve warm with a side of lime wedges and garnish with chopped cilantro and optional Sriracha.
Notes
- Day-old rice works best for fried rice—leave it uncovered in the fridge to dry out a bit.
- For a vegan version, substitute tofu for chicken and use vegan fish sauce or extra soy sauce.
- Use whole cashews if possible for the best texture and presentation.
- Add more curry powder if you'd like a little extra spice.
