Recipe

Thai-Style Pineapple Fried Rice

Sweet-savory pineapple fried rice with shrimp or chicken, cashews, raisins, curry powder, and juicy pineapple chunks. Fast, fragrant, and wildly good served in a hollowed pineapple half.

By Matt Campbell

•

4.8

Thai pineapple fried rice with shrimp, cashews, raisins, and green onions served in a hollowed pineapple half on a wooden table

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If fried rice is your weeknight safety net, this one is the version that shows up wearing cologne. Thai-style pineapple fried rice hits that sweet-savory balance that keeps you going back for “one more forkful” until the pan is mysteriously empty. You get golden rice kissed with curry powder, pops of juicy pineapple, buttery cashews, little sweet bites of raisins, and your choice of shrimp or chicken.

It also checks my favorite boxes: accessible ingredients, clear steps, and a little room to be imperfect. The only real rule is this: use cold, day-old rice if you can. That is the difference between fluffy, toasty grains and a sad, steamy clump situation. And yes, if you want the full restaurant vibe, serving it in a pineapple half is pure fun and it makes people think you tried harder than you did.

A wok on a stovetop with pineapple fried rice being tossed with shrimp and green onions

Why It Works

Big flavor, low drama: Curry powder, garlic, and fish sauce build a fast, savory base, while pineapple and raisins add sweet contrast.
Better texture: Day-old rice dries out in the fridge, so it fries instead of steaming. Each grain stays distinct.
Toasty notes at home: High heat plus a hot pan and quick tossing can give you that lightly smoky, toasted edge.
Flexible protein: Works great with shrimp, chicken, tofu, or an egg-forward version for a lighter pantry dinner.

Pairs Well With

Thai Cucumber Salad
Crispy Veggie Spring Rolls
Tom Kha-Style Coconut Soup
Sesame Roasted Broccoli

Storage Tips

Refrigerate: Cool leftovers quickly, then store in an airtight container for up to 3 to 4 days.

Reheat for best texture: Warm a skillet or wok over medium-high heat with a small splash of oil. Add the rice and stir-fry 3 to 5 minutes until hot and a little crispy in spots. Microwave works too, but the skillet brings back the edges.

Freeze: Freeze in flat portions in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating, or reheat from frozen in a covered skillet with a tablespoon of water, then uncover and crisp it up.

Food safety note: Fried rice is happiest when it gets chilled fast. Get it into the fridge within 2 hours.

Common Questions

Do I have to use day-old rice?

No, but it helps a lot. If you only have fresh rice, spread it on a sheet pan and chill it in the fridge for 30 to 60 minutes to dry the surface. Cold rice fries. Warm rice steams.

Rice note: 3 cups cooked jasmine rice is about what you get from 1 cup dry rice (give or take a little depending on the brand).

What is wok hei and can I really get it at home?

Wok hei is that lightly smoky, toasted “breath of the wok” flavor from very high heat and fast cooking. Most home burners will not hit restaurant-level blast heat, but you can get a nice toasted edge by using a carbon steel wok or a big skillet, preheating it until it is very hot, cooking in small batches, and not over-stirring. Let the rice sit against the pan for short bursts so it can toast.

Skillet tip: Preheat until the pan is hot enough that a drop of water sizzles and evaporates fast (and you may see a faint wisp of smoke), then add oil.

Can I make it without fish sauce?

Yes. Swap in extra soy sauce or tamari. You will lose a bit of that deep savory funk, so add a small squeeze of lime at the end to brighten it back up.

Is curry powder traditional?

Many restaurant-style Thai pineapple fried rice versions use curry powder for color and a warm, aromatic base, but not every recipe does. Think of it as a shortcut seasoning blend that plays really well with pineapple.

What protein works best?

Shrimp is classic and fast. Chicken is cozy. For vegetarian, use pressed tofu or just go heavy on egg and cashews. If using chicken, cook it first until cooked through (or 165°F/74°C), then proceed.

Can I serve it in a pineapple half?

Absolutely. Cut the pineapple lengthwise, scoop out the flesh, and chop it for the rice. Just do not scoop too close to the skin or it will collapse when you pile the rice in.

Any allergen notes?

Heads up: this recipe contains cashews (tree nuts) and may include fish sauce (fish). Swap cashews for peanuts or omit, and skip fish sauce if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok (carbon steel if you have it) or a large, heavy skillet
Spatula or wooden spoon for tossing
Chef’s knife and cutting board
Small bowl for mixing sauce
Sheet pan (optional, for quick-chilling fresh rice)

I started making pineapple fried rice when I wanted something that felt like takeout but did not require a full “cook a separate main, a separate side, and also wash eight dishes” kind of night. The first time I tossed pineapple into the pan with curry-scented rice, I genuinely paused mid-bite. It was sweet, salty, toasty, and a little chaotic in the best way. Now it is my go-to whenever I have leftover rice and I want dinner to feel like a small celebration, even if I am eating it in sweatpants.

Thai-Style Pineapple Fried Rice

(4.8 Reviews)

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Servings 4 servings

Ingredients

3 cups cooked jasmine rice, cold (preferably day-old; about 1 cup dry rice cooked)
1 lb shrimp, peeled and deveined or 1 lb boneless skinless chicken breast or thighs, diced
2 tbsp neutral oil (avocado, canola, or grapeseed), plus more as needed
2 large eggs, lightly beaten
3 garlic cloves, minced
2 tsp curry powder (optional but highly recommended)
1/2 small onion, diced
1 red bell pepper, diced
1 1/2 cups fresh pineapple chunks (from 1 pineapple or pre-cut)
1/3 cup raisins (golden or regular)
1/2 cup roasted cashews (whole or halves)
3 scallions, sliced (white and green parts separated)
2 to 3 tbsp soy sauce (to taste)
1 to 2 tbsp fish sauce (optional but very recommended)
1 tsp sugar (optional, only if your pineapple is not very sweet)
1 to 2 tbsp lime juice, plus lime wedges for serving
1/4 tsp white pepper or black pepper
Pinch salt, only if needed after tasting
Cilantro, for serving (optional)

Optional for serving in a pineapple: 1 whole pineapple, halved lengthwise and hollowed (use the scooped pineapple in the recipe).

Optional restaurant-style boost: a pinch of MSG or a splash of toasted sesame oil at the end (not traditional in every version, but it hits).

Instructions

Make a quick sauce. In a small bowl, stir together soy sauce, fish sauce (if using), lime juice, sugar (if using), and white pepper. Keep it by the stove because everything moves fast once the pan is hot.
Prep your rice. Break up cold rice clumps with clean hands or a fork. Dry, separated grains are the goal.
Heat the wok like you mean it. Set a wok or large skillet over high heat for 1 to 2 minutes. For skillet users: preheat until very hot (a drop of water should sizzle off fast). Add 1 tablespoon oil and swirl to coat.
Scramble the eggs. Pour in beaten eggs and scramble quickly. When just set, transfer to a plate.
Cook the protein. Add another tablespoon oil. Add shrimp or chicken in a single layer. Cook until shrimp are pink and just curled, 2 to 3 minutes, or chicken is cooked through and no longer pink (aim for 165°F/74°C), usually 5 to 8 minutes depending on size. Transfer to the plate with the eggs.
Aromatics and veg. Add onion and the white parts of the scallions. Stir-fry 30 to 60 seconds, until the onion starts to soften. Add garlic and curry powder and stir-fry 15 seconds until fragrant. Add bell pepper and cook 1 minute.
Fry the rice. Add the rice and spread it out. Let it sit 20 to 30 seconds to toast, then toss. Repeat once or twice. If the pan looks dry, add a drizzle of oil around the edge.
Season. Drizzle the sauce around the hot pan edges (not just directly onto the rice) and toss well. Taste. Add a splash more soy sauce if needed.
Add the fun stuff. Stir in pineapple chunks, raisins, and cashews. Add the cooked eggs and protein back in. Toss 1 to 2 minutes until everything is hot.
Finish and serve. Turn off heat. Toss in the green parts of the scallions and a little extra lime juice. Serve as-is, or pile into a hollowed pineapple half. Top with cilantro if you are into it.

Tip for better wok hei: Do not overcrowd the pan. If you are using a smaller skillet, cook in two batches so the rice can actually fry instead of steam.

Pineapple fried rice in a pineapple half topped with cashews and cilantro on a kitchen counter

Nutrition information is estimated.

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