If you’ve ever craved a dish that bursts with vibrant colors, juicy sweetness, and savory comfort all in one bite, then this Thai Pineapple Fried Rice Recipe is your new best friend in the kitchen. It’s a delightful harmony of tender jasmine rice, fresh pineapple chunks, crunchy cashews, and bright vegetables, all tossed together with fragrant garlic and ginger. Whether you’re making it for a quick weeknight dinner or impressing friends at a casual gathering, this recipe brings a splash of tropical sunshine to your plate, making every mouthful a celebration of flavor.
Ingredients You’ll Need
The magic of this Thai Pineapple Fried Rice Recipe lies in its simple yet essential ingredients. Each component plays a crucial role in balancing the sweet, salty, and savory notes while adding texture and color to the dish.
- 1 medium red bell pepper, diced: Adds a sweet crunch and vibrant red color that brightens the dish.
- 4 green onions, sliced (white and green parts separated): White parts provide depth and aroma; green parts add freshness and garnish.
- 2 cloves garlic, minced: Infuses the rice with fragrant warmth.
- 2 teaspoons fresh grated ginger: Gives a zesty, slightly spicy kick that pairs beautifully with the sweetness of pineapple.
- 2 large eggs, beaten with a pinch of salt: Creates a soft, silky texture that blends seamlessly into the rice.
- 2 tablespoons (30 ml) vegetable oil: Essential for stir-frying to achieve that perfect slightly crispy texture.
- 3 cups (600 g) cooked jasmine rice, cold and one-day old: Using cold rice prevents clumping and helps fry it evenly.
- 1 ½ tablespoons (22 ml) soy sauce: Brings the salty umami element necessary for balance.
- 1 ½ cups (250 g) fresh pineapple chunks or canned, drained: The star ingredient providing juicy sweetness and tropical flair.
- ½ cup (70 g) cashews, raw: Adds a delightful crunch and nutty flavor.
- ¼ cup (40 g) peas, fresh or frozen: Offers a pop of green sweetness and texture contrast.
How to Make Thai Pineapple Fried Rice Recipe
Step 1: Prepare Aromatics and Vegetables
Start by heating the vegetable oil in a large pan over medium heat. Add the diced red bell peppers, the white parts of the green onions, minced garlic, and freshly grated ginger. Sauté them gently for about two minutes until the mixture becomes fragrant and the vegetables soften slightly. This foundation fills your kitchen with an irresistible aroma that hints at the deliciousness to come.
Step 2: Cook the Eggs
Shuffle the cooked veggies to the pan’s edges, creating a little space in the middle. Pour in the beaten eggs and let them sit undisturbed for around 20 seconds so they start to set. Then, gently scramble the eggs, breaking them into small pieces while cooking for about 30 seconds more. The aim is to keep the eggs soft and creamy without fully cooking them through, which adds wonderful texture and richness to the rice.
Step 3: Add and Stir-Fry the Rice
Next, add your cold jasmine rice to the pan. It’s important to break up any clumps to ensure each grain is coated evenly. Pour in the soy sauce to bring that savory depth. Stir everything together briskly and cook for about three minutes until the rice is thoroughly heated and fully combined with the aromatic base. This step builds the savory backbone of the dish.
Step 4: Add Pineapple, Cashews, and Peas
Now, it’s time for the showstoppers: pineapple chunks, raw cashews, peas, and the green parts of the green onions. Stir them into the pan gently but thoroughly, letting all the flavors mingle for another one to two minutes. The pineapple’s natural sweetness balances the salty soy sauce, while cashews add satisfying crunch, and the peas introduce lovely bursts of color and freshness.
Step 5: Finish and Serve
Once everything is combined and heated to perfection, remove the pan from the heat. Serve your Thai Pineapple Fried Rice Recipe straight away, garnished with extra green onions or cashews if you like, for that final touch of texture and color. This dish tastes best fresh and vibrant, perfect for sharing or enjoying solo.
How to Serve Thai Pineapple Fried Rice Recipe
Garnishes
Top your Thai Pineapple Fried Rice with a sprinkle of additional sliced green onions or some extra toasted cashews for added crunch. A few fresh cilantro leaves or a wedge of lime can also brighten the flavors beautifully, giving it a fresh, zesty finish that lifts the whole dish.
Side Dishes
This dish stands strong on its own but can be complemented splendidly by a light cucumber salad or fresh spring rolls. For something heartier, pair it with grilled chicken or shrimp skewers to amplify the tropical theme and create a balanced meal that satisfies all cravings.
Creative Ways to Present
For a fun and impressive presentation, serve the fried rice inside hollowed-out pineapple halves or mini bell peppers. Not only does this add flair and charm, but it also enhances the fruity aroma and makes your meal feel like a tropical feast. Perfect for entertaining or simply jazzing up a weeknight dinner.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Thai Pineapple Fried Rice in an airtight container in the fridge for up to three days. The flavors actually mellow and meld even more, making for a tasty next-day meal that’s easy to reheat.
Freezing
If you want to stash some away for later, this dish freezes well. Portion the rice into freezer-safe containers or bags, removing as much air as possible. It will keep well for up to two months. Just remember to thaw in the fridge overnight before reheating.
Reheating
For the best texture, reheat the fried rice gently in a skillet over medium heat with a splash of water or oil to refresh the moisture. Stir frequently to prevent sticking. Avoid microwaving if possible, as it can make the rice less fluffy, but if you do, cover it and add a small sprinkle of water before heating.
FAQs
Can I use other types of rice for this Thai Pineapple Fried Rice Recipe?
While jasmine rice is traditional for its fragrance and texture, you can substitute basmati or long-grain white rice if needed. Just be sure the rice is cooked and cooled beforehand to prevent mushiness.
Is it possible to make this recipe vegetarian or vegan?
Yes! To make it vegetarian, simply omit the eggs or use a plant-based egg substitute. Also, use a soy sauce or tamari that is free from animal products, and you’ve got a delicious vegan-friendly meal.
What can I substitute for cashews if I have a nut allergy?
If you’re allergic to nuts, pumpkin seeds or sunflower seeds make a great crunchy alternative without compromising the dish’s texture.
Can I add meat or seafood to this recipe?
Absolutely! Chicken, shrimp, or even tofu can be added during the cooking process to make the dish more filling. Just cook the protein separately or before adding the vegetables to ensure everything is cooked perfectly.
Why should I use day-old rice for this recipe?
Day-old rice is drier and firmer, which helps it fry better without becoming mushy. Freshly cooked rice tends to clump together and can turn sticky when stir-fried.
Final Thoughts
This Thai Pineapple Fried Rice Recipe is one of those dishes that feels like a warm hug on a plate—inviting, colorful, and packed with layers of flavor you’ll want to revisit again and again. Easy to make, adaptable, and utterly delicious, it’s a fantastic addition to your cooking repertoire. So go ahead, give it a whirl and share the tropical joy with those you love!
Print
Thai Pineapple Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This vibrant Thai Pineapple Fried Rice is a deliciously sweet and savory dish featuring fresh pineapple chunks, crunchy cashews, and aromatic vegetables stir-fried with jasmine rice. Perfect as a quick, colorful meal, it combines the flavors of garlic, ginger, soy sauce, and eggs for an authentic Thai taste experience in just 23 minutes.
Ingredients
Vegetables and Aromatics
- 1 medium red bell pepper, diced
- 4 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- ¼ cup (40 g) peas, fresh or frozen
Eggs and Oil
- 2 large eggs, beaten with a pinch of salt
- 2 tablespoons (30 ml) vegetable oil
Main Ingredients
- 3 cups (600 g) cooked jasmine rice, cold and one-day old
- 1 ½ tablespoons (22 ml) soy sauce
- 1 ½ cups (250 g) fresh pineapple chunks or canned, drained pineapple
- ½ cup (70 g) cashews, raw
Instructions
- Prepare Aromatics and Vegetables: Heat 2 tablespoons of vegetable oil in a 12-inch (30 cm) pan over medium heat. Add the diced red bell peppers, white parts of the green onions, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant and slightly softened.
- Cook the Eggs: Push the cooked vegetables to the sides of the pan, creating an empty space in the center. Pour in the beaten eggs and let cook without stirring for about 20 seconds until they begin to set. Gently scramble the eggs with a spatula, breaking them into small pieces for about 30 seconds until soft but not fully cooked.
- Add and Stir-Fry the Rice: Add the cold, cooked jasmine rice to the pan, breaking up any clumps. Pour in the soy sauce and stir well. Cook together for about 3 minutes until the rice is heated through and evenly mixed with the aromatics.
- Add Pineapple, Cashews, and Peas: Add pineapple chunks, raw cashews, peas, and the green parts of the green onions. Stir everything together and cook for 1-2 minutes until warmed through and combined. Adjust seasoning with salt or extra soy sauce if desired.
- Finish and Serve: Remove the pan from heat. Serve the fried rice immediately, garnished with extra green onions or cashews if preferred.
Notes
- Use cold, day-old rice for best texture to avoid mushiness.
- Raw cashews add crunch and a slightly nutty flavor; you can toast them lightly if preferred.
- Adjust soy sauce to taste for sodium preference.
- For a vegetarian or vegan option, omit eggs or substitute with scrambled tofu.
- Fresh pineapple offers the best flavor, but canned drained pineapple works well as a substitute.
