Pineapple Fried Rice Thai (Print Version)

Vibrant Thai-style fried rice featuring sweet pineapple, veggies, and savory spices presented inside a hollowed pineapple shell.

# Components:

→ Main

01 - 1 large ripe pineapple
02 - 3 cups cooked jasmine rice (preferably day-old)
03 - 2 tablespoons vegetable oil
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 2 large eggs, lightly beaten (optional; omit for vegan)
09 - 1/2 cup frozen peas
10 - 1/2 cup unsalted roasted cashews
11 - 1/2 cup pineapple flesh, diced (from hollowed pineapple)
12 - 3 scallions, sliced
13 - 1/4 cup raisins or golden sultanas (optional)

→ Seasonings & Sauces

14 - 2 tablespoons soy sauce (use tamari for gluten-free)
15 - 1 tablespoon fish sauce (optional; omit for vegetarian/vegan)
16 - 1 teaspoon curry powder
17 - 1/2 teaspoon white pepper
18 - 1 teaspoon sugar
19 - Salt, to taste

→ Garnish

20 - Fresh cilantro leaves
21 - Lime wedges

# Preparation Steps:

01 - Slice the pineapple in half lengthwise with leaves intact. Carefully hollow out the flesh leaving a 1/2-inch thick shell. Dice 1/2 cup of the removed pineapple flesh and reserve; keep shells aside for serving.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add diced onion and minced garlic; sauté until fragrant, approximately 1 minute.
03 - Add diced carrot and red bell pepper; stir-fry for 2 to 3 minutes until slightly tender but still crisp.
04 - Push vegetables to one side of the pan. Pour in beaten eggs and scramble gently until just set, if using.
05 - Add cooked jasmine rice, breaking apart any clumps. Stir in frozen peas, diced pineapple flesh, roasted cashews, and raisins if desired. Mix thoroughly.
06 - Season with soy sauce, optional fish sauce, curry powder, white pepper, sugar, and salt to taste. Stir-fry the mixture for 2 to 3 minutes until evenly heated and well combined.
07 - Incorporate sliced scallions and toss briefly to combine flavors.
08 - Spoon the prepared rice into hollowed pineapple halves. Garnish with fresh cilantro leaves and accompany with lime wedges.

# Expert Advice:

01 -
  • The pineapple shell transforms dinner into theater—your guests will remember this presentation long after they've finished eating.
  • It actually tastes better the next day, so you can prep ahead without stress.
  • Works perfectly for vegetarians, vegans, or anyone with dietary restrictions since the base is naturally flexible.
  • You'll use ingredients you probably have on hand, and the whole thing comes together faster than ordering takeout.
02 -
  • Cold, day-old rice is absolutely essential—hot fresh rice will turn into a mushy, clumpy mess no matter how well you stir.
  • Keep the heat high and your movements quick; this dish cooks fast and benefits from that intense wok energy.
  • Don't overcrowd your wok at any stage; if your vegetables steam instead of sear, the whole character changes.
  • Taste and season gradually rather than dumping everything in at once—you can always add more soy sauce, but you can't take it out.
03 -
  • Make the pineapple shells a few hours ahead if you want to avoid last-minute stress—they stay perfectly fine in the fridge, and you can even cover them loosely with plastic wrap.
  • If your rice is fresh or seems at all wet, spread it on a baking sheet and let it air-dry in the fridge for several hours before cooking; this single step prevents mushiness better than anything else.
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