Thai Pineapple Fried Rice Recipe | Kitchenstagram
Thai Pineapple Fried Rice is colourful and flavour-packed dish featuring tender chicken, juicy shrimp, fluffy scrambled eggs and crunchy cashews- all tossed with golden rice and sweet pineapple chunks. A perfect mix of sweet, spicy and savory, this dish delivers bold Thai flavours in every bite. It’s a wholesome and satisfying meal tat comes together in minutes, making it ideal for bust evenings. Unlike basic versions, this fried rice highlights the depth of Thai seasoning, creating a taste that feels straight out of a coastal Thai eatery. Light, vibrant and deliciously tropical-this recipe makes dinner feel like a mini escape.
Why you’ll love this recipe?
This recipe delivers bold, authentic Thai flavours.
With simple steps and vibrant ingredients, it turns everyday dinners into something memorable.
It’s perfect for busy weeknights- quick, flavourful and fun.
Best of all, it transforms leftover rice into a mouthwatering dish with a tropical twist.
Ingredeints needed for Thai Pineapple Fried Rice:
This tropical fried rice dish comes together with a mix bold Thai sauces, simple pantry staples and fresh produce.
Chicken: Boneless and skinless, cut into small pieces for quick cooking. You can swap in tofu or sausage if available.
Eggs: Lightly scrambled into the rice, they add richness and soak up the flavours.
Shrimp: Common protein for pineapple fried rice and works great alongside chicken and egg.
Pineapple: Choose fresh ripe pineapple but not overly juicy to avoid soggy rice.
Shrimp Paste in Oil: Shrimp Paste in Oil adds rich and savory depth to the dish.
Shallot: Shallot adds sweetness and complexity as it cooks.
Garlic: Garlic adds depth and aroma to the fried rice.
Ginger: Ginger adds earthy and spicy flavour to the fried rice.
Thai Birds Eye Chili: I have used fresh Thai Birds Eye chilies, you can use your favorite type of pepper and adjust spiciness according to your taste.
Rice: Cold, dry rice is key for getting the perfect fried texture, prevents clumping and sogginess.
Fish sauce: Fish sauce adds a deep, savory saltiness. Adjust to your taste.
Dark Thai Soy Sauce: Dark Thai Soy sauce is used for a deeper colour and subtle caramel-like sweetness.
White Sugar: White Sugar balances out all the bold savory flavours for a well rounded dish.
Curry Powder: Curry powder adds warmth and a little colour.
Salt: Salt helps fine-tune flavour. Use sparingly if your sauces are already salty.
White Pepper Powder: White Pepper Powder adds a subtle, warm and slightly spicy flavour.
Cashews:Use Fried cashew for a buttery crunch and richness.
Cilantro: To enhance the dish’s freshness and to add a pop of colour, fresh cilantro is added.
Green Onions: Tossed in at the end for a bright, fresh finish.
Serving suggestions:
This Thai Pineapple Fried Rice is incredibly versatile and complements a wide range of global cuisines. Naturally it goes well with Thai stir-fries, grilled meats or coconut based curries. It also adds bright tropical touch to Asian, Caribbean or even western meals.
Try it with grilled meats like Chicken Satay or chicken skewers. It works wonders beside roasted or seared seafood- especially salmon, prawns or flaky white fish. If you are serving tropical feast, serve with soy-glazed proteins. Or keep it simple and let it lift everyday mains like grilled tofu, pan-seared chicken or even veggie burgers.
For a lighter spread, pair it with fresh salads like Thai mango or cucumber salad. However you serve it, this vibrant side is a flavour-packed companion that brings balance, brightness, and a bit of Thai flair to the table.
Storage Tips:
Store Pineapple Fried Rice in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or microwave in short bursts, stirring occasionally until heated through.
Ingredients:
200 gm Chicken, chopped
200 gm Shrimp, cleaned
2 nos. Egg
4 cups day old Basmati Rice/ Jasmine Rice, cooked & chilled
1 1/2 cups Fresh Pineapple, finely chopped
1 tbsp Ginger, minced
1 tbsp Garlic, minced
1 no. Shallot, finely chopped
2 tbsp White part of Green Onions, finely chopped
2 tbsp Cilantro stem, finely chopped
1 tbsp Thai Birds Eye Chili, finely chopped
1/2 tbsp Curry Powder
2 1/2 tsp White Pepper powder
1 tbsp Sugar
Salt to taste
1 tbsp Dark Soy Sauce
2-3 tbsp Fish Sauce
1 tbsp Shrimp Paste in Oil
1/2 Cup Cashew
Canola Oil
1 tbsp Butter
1/2 cup Green Onions, chopped
Cilantro, chopped
Preparation:
- Step 1: In a small bowl, combine fish sauce, soy sauce, curry powder, white powder and sugar, stir to combine.
- Step 2: Heat a tbsp of oil in a wok over medium high heat, crack the eggs into the wok, add a pinch of salt and soft scramble the eggs for about a minute, eggs should be nice & fluffy and keep aside. Don’t overcook the eggs.
- Step 3: Heat 1/2 cup of oil in wok, add the cashews and fry, stirring constantly, until light golden brown, 1-2 minutes. Keep in mind, the cashews will continue to cook after being removed from the oil, so remove them while they are light brown.
- Step 4: In the same oil, add chicken and 1 tsp salt and 1 tsp white pepper powder and cook for 8-10 minutes or until golden, on high heat stirring occasionally and keep aside.
- Step 5: Then add shrimp, 1/2 tsp salt and 1/2 tsp white pepper powder to the same oil and cook for 1-2 minutes or until they turns pink. Keep aside.
- Step 6: In the remaining oil add butter and allow it to melt. Add minced garlic and minced ginger, sautée for 1-2 minutes.
- Step 7: Then add chopped shallot, white part of Green Onion, chopped chilies and chopped cilantro stem and sautée for 1-2 minutes.
- Step 8: Add shrimp paste in oil and sautée for few minutes. Next, add chopped pineapple and sautée for 4-5 minutes.
- Step 9: Then add cooked a day old chilled rice, making sure not to break the rice. Gently stir and fry the rice for few minutes.
- Step 10: Stir in the prepared sauce, fried chicken, egg, shrimp and cashews, stir to combine and and stir fry on high heat.
- Step 11: Turn off the heat. Add chopped green onions and cilantro, stir to combine.
- Step 12: Transfer to a serving platter, add few cucumber slices and serve immediately.
Pro Tips:
For best fried rice use day-old rice that has been refrigerated because this rice is less sticky and will fry up perfectly. But if you are using fresh rice, make sure to cook it Al dente and let it cool before using.
Cook rice until just tender, overcooking rice can turn mushy.
Prep all your ingredients before cooking-this dish come together fast.
Chop all ingredients into even, bite-sized pieces for consistent cooking.
Adjust spiciness according to your taste by adding more or less chili paste and fresh chilies.
The best thing about this recipe is it is highly customizable, allowing you to add your favorite vegetables and other protein sources like sausage, Tofu etc.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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