Thai Pineapple Fried Rice

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Thai Pineapple Fried Rice is a fragrant stir-fry of day-old jasmine rice tossed with shrimp, chicken, cashews, and sweet pineapple chunks, all seasoned with golden curry powder and served in a hollowed pineapple shell. The contrast between the rich, savory rice and the bright tropical fruit makes this a popular centerpiece dish at Thai celebrations and resort buffets.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 14 gSugar
• 30 gProtein
• 920 mgSodium
• 650 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 180 mcgVitamin A

Ingredients

Pineapple Boats & Fruit

• 2 whole ripe pineapples, halved lengthwise and hollowed (crowns kept intact)
• 1 cup fresh pineapple chunks, reserved from hollowing
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1/2 cup frozen green peas, thawed

Aromatics & Stir-Fry

• 2 cloves garlic, minced
• 1 small white onion, finely diced
• 1 red bell pepper, diced
• 200 g peeled and deveined shrimp
• 150 g boneless chicken breast, diced small
• 2 tbsp Thai yellow curry powder
• 1 tsp ground turmeric
• 2 large eggs, lightly beaten

Rice & Seasonings

• 3 cups day-old cooked jasmine rice, chilled
• 1/4 cup golden raisins
• 1/2 cup roasted unsalted cashews
• 3 tbsp fish sauce
• 2 tbsp light soy sauce
• 1 tbsp palm sugar (or light brown sugar)
• 4 green onions, sliced thinly

Garnish

• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 1/2 English cucumber, sliced
• 1 small red chili, shredded

Directions

1. Prepare the pineapple boats: cut each pineapple in half lengthwise keeping the leafy crown intact, then carefully scoop out the flesh with a paring knife leaving a 1/2-inch thick shell. Dice the reserved flesh, set aside 1 cup for the rice, and save the rest for another use.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and white onion and stir-fry for 30 seconds until fragrant, then add the diced chicken and cook for 3-4 minutes until lightly golden.
3. Push the chicken to one side of the wok, pour in the beaten eggs and scramble briefly, then mix back into the chicken. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and opaque.
4. Stir in the curry powder and turmeric, toasting the spices for 30 seconds until aromatic. Add the chilled jasmine rice, breaking up any clumps, and toss until every grain is coated in the golden spices; stir-fry for 2-3 minutes to lightly toast the rice.
5. Add the reserved pineapple chunks, green peas, raisins, and diced bell pepper. Drizzle in the fish sauce, soy sauce, and palm sugar. Toss everything together for 2 minutes until the pineapple is just warmed through and the flavors have melded.
6. Fold in the roasted cashews, sliced green onions, and butter, tossing once more to combine. Taste and adjust with a splash more fish sauce if needed.
7. Mound the fried rice generously into the prepared pineapple halves, packing it high above the rim for a dramatic presentation.
8. Garnish each boat with fresh cilantro leaves, shredded red chili, and a few extra cashews. Serve immediately with lime wedges, cucumber slices, and a small bowl of prik nam pla on the side.

Cook’s Notes

• Day-old chilled jasmine rice is essential for fried rice; freshly cooked rice turns mushy when stir-fried.
• Pick pineapples that are ripe but still firm so the halves hold their shape when hollowed and stuffed.
• Toast the curry powder briefly to deepen its flavor, but watch carefully as ground spices can scorch in seconds.
• For a vegetarian version, omit the meat and shrimp and double the cashews; add 200 g of cubed firm tofu in their place.
• Always add the pineapple near the very end so it stays juicy and prevents the rice from getting soggy.

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