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The Best Thai Pineapple Fried Rice Served in a Pineapple Bowl

Close-up of flavorful pineapple fried rice served inside a hollowed-out pineapple half, topped with shrimp and cashews.
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Capture the taste of Thailand with this easy, weeknight-friendly Thai Pineapple Fried Rice. It balances sweet pineapple with savory sauce, and you can serve it in a hollowed-out pineapple for a stunning presentation.

Ingredients

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  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 cup cooked, chilled day-old white rice
  • 1/2 cup diced fresh pineapple
  • 1/2 cup mixed vegetables (peas, carrots, corn)
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup protein of choice (shrimp, diced chicken breast, or firm tofu cubes for Vegetarian Pineapple Fried Rice)
  • 1 large egg, lightly beaten
  • 1 tablespoon fish sauce (use soy sauce or tamari for Vegan)
  • 1 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped scallions, for garnish
  • 1/4 cup toasted cashews, for garnish
  • 1 fresh pineapple, halved and hollowed (for serving)

Instructions

  1. Prepare the pineapple: Carefully slice the pineapple in half lengthwise. Scoop out the fruit, leaving a sturdy shell intact. Dice the scooped-out fruit and set aside.
  2. Cook the protein: Heat half the oil in a large wok or skillet over medium-high heat. Add your chosen protein (shrimp, chicken, or tofu) and cook until done. Remove from the wok and set aside.
  3. Sauté aromatics and vegetables: Add the remaining oil to the wok. Add the onion and garlic and cook for one minute until fragrant. Add the mixed vegetables and cook for 2-3 minutes until slightly tender.
  4. Scramble the egg: Push the vegetables to one side of the wok. Pour the beaten egg into the empty space and quickly scramble until just set. Mix the egg into the vegetables.
  5. Stir-fry the rice: Add the cold, day-old rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and lightly toasted.
  6. Add flavor and pineapple: Return the cooked protein to the wok. Add the diced fresh pineapple, fish sauce, curry powder, sugar, and soy sauce. Toss everything together quickly for 1-2 minutes until the sauce coats the rice evenly and the pineapple is warm.
  7. Serve: Taste and adjust seasoning if needed. Spoon the finished Thai Pineapple Fried Rice into the hollowed-out pineapple halves. Garnish generously with chopped scallions and toasted cashews. This makes for the ultimate presentation.

Notes

  • Using day-old, chilled rice is key for good fried rice; fresh rice will become mushy.
  • For the best presentation, use a sharp knife to carefully cut zig-zag patterns around the inside edge of the pineapple shell before scooping out the fruit.
  • If you want a spicier kick, add a teaspoon of Sriracha or chili garlic sauce with the soy sauce.

Nutrition

Find it online: https://flavorzine.com/pineapple-fried-rice-recipe-thai-quick-dinner/