Pineapple Fried Rice (Print)

Thai-inspired fried rice with pineapple, jasmine rice, vegetables and cashews, finished with cilantro and lime in a hollowed pineapple shell.

# Ingredients:

→ Proteins

01 - 200 g shrimp (peeled and deveined) or chicken breast (diced), or omit for vegetarian

→ Rice

02 - 3 cups cooked jasmine rice (preferably day-old, cold)

→ Fruits & Vegetables

03 - 1 medium ripe pineapple
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced

→ Nuts & Aromatics

09 - 1/3 cup roasted cashews
10 - 2 tbsp raisins (optional)

→ Sauces & Seasonings

11 - 2 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp fish sauce (or extra soy sauce for vegetarian)
13 - 1 tsp curry powder
14 - 1/2 tsp ground white pepper
15 - 1/2 tsp sugar

→ Garnish

16 - Fresh cilantro leaves

# Directions:

01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully cut around the edge and scoop out the flesh, leaving a shell about 1/2 inch thick. Chop 1 cup of the flesh into bite-sized pieces and set aside.
02 - Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add shrimp or chicken and stir-fry until just cooked through. Remove and set aside.
03 - Add another tablespoon of oil to the wok. Sauté garlic, bell pepper, and carrot for 2 minutes until slightly softened.
04 - Add the cold rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
05 - Return cooked shrimp or chicken to the wok. Add peas, pineapple chunks, cashews, raisins, and green onions.
06 - Season with soy sauce, fish sauce, curry powder, white pepper, and sugar. Stir-fry for 2-3 minutes until everything is well combined and heated through.
07 - Taste and adjust seasoning if needed.
08 - Spoon the fried rice into the hollowed pineapple shells, garnish with fresh cilantro, and serve immediately.

# Expert Tips:

01 -
  • Presenting fried rice in a pineapple feels like a restaurant secret you've mastered at home.
  • This is one of those rare meals where leftovers fight for attention just as much as the first helping.
02 -
  • Making this with warm, freshly cooked rice gave me mush—always use cold, day-old rice.
  • Sautéing the garlic too long turns it bitter in a flash, so watch closely and move fast.
03 -
  • A sprinkle of cashews at the last second keeps them crunchy and distinct.
  • Letting the rice brown a little at the bottom gives you those irresistible, toasty bits.
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