Bursting with color and flavor, Thai Pineapple Fried Rice is everything you crave in a quick weeknight dinner: incredibly easy, lightning fast to prepare, and the kind of dish that makes you feel like you’re enjoying takeout straight from the comfort of your kitchen. Each bite features a brilliant balance of savory, sweet, and just a little crunch. With just a handful of simple ingredients and less than thirty minutes from start to plate, this recipe guarantees a vibrant meal that’s bound to put a smile on your face—even after a long day!
Why You’ll Love This Recipe
- Ready in a Flash: From stovetop to table in under 25 minutes, this recipe is a busy cook’s dream! There’s no marathon chopping session—just ingredients you likely already have.
- One Pan, Minimal Cleanup: Everything comes together in a single skillet, so there’s no mountain of dishes to face later.
- Balanced Flavors and Textures: The sweetness of pineapple, savoriness from soy, soft scrambled egg, and crunchy cashews; you get it all, in every spoonful.
- Super Versatile: Great for cleaning out the fridge, swapping proteins, or sneaking in extra veggies.
- Impossibly Delicious: It’s sweet, it’s umami, it’s fresh, it’s comforting—the kind of dish you make once and immediately want to make again.
Ingredients You’ll Need
- Vegetable Oil: For sautéing and keeping everything from sticking; use a neutral flavor oil.
- Red Bell Pepper: Adds natural sweetness, color, and freshness.
- Green Onions: Use both white for aromatics and green for a burst of brightness.
- Garlic: Provides punchy depth; always use fresh for best results.
- Fresh Ginger: Gives a classic Thai fragrance and gentle heat.
- Eggs: For that signature rich flavor and extra protein; scramble gently for the perfect texture.
- Cooked Jasmine Rice: One-day-old rice is ideal, as it holds its shape and won’t get mushy.
- Soy Sauce: For savory umami; start with less and taste before adding more.
- Pineapple Chunks: Fresh for the brightest flavor, but canned works well too; drain well to avoid sogginess.
- Raw Cashews: Adds irresistible crunch and a buttery note. You can toast them first for extra depth.
- Peas: Pops of color and sweetness; frozen or fresh work equally well.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Don’t be afraid to make this recipe your own! Try some of these easy swaps and additions:
- Make It Vegan: Skip the eggs or use a tofu scramble instead for plant-based protein.
- Add Protein: Stir in cooked shrimp, leftover chicken, or tofu for extra substance.
- Mix Up the Veggies: Toss in snow peas, diced carrots, or baby corn to use up what’s in your fridge.
- Spice Things Up: Add a dash of Sriracha, a sprinkle of chili flakes, or toss in a little diced red chili for heat.
- Nut Allergy? Swap cashews for roasted pumpkin seeds or simply omit.
How to Make Thai Pineapple Fried Rice
Prep Ingredients
Dice the red bell pepper, slice the green onions (keeping whites and greens separate), mince garlic, and grate fresh ginger. If you haven’t yet, cut your pineapple into bite-sized chunks. Whisk your eggs with a pinch of salt.
Start the Stir-Fry
Heat your oil in a large skillet or wok over medium. Add the diced bell pepper, white parts of the green onion, garlic, and ginger. Sauté for about two minutes—just until fragrant and softened.
Cook the Eggs
Push the veggies to the side of the pan. Pour the beaten eggs into the center. Let them set for around 20 seconds before gently scrambling and breaking them into bite-sized pieces. Keep them soft; they’ll finish cooking with the rice.
Add the Rice & Seasoning
Add your day-old, cold cooked jasmine rice—break up any clumps beforehand for fluffy grains. Pour soy sauce over the top, and stir-fry everything for 3-4 minutes, until the rice is hot and nicely coated.
The Final Mix
Add the pineapple chunks, raw cashews, peas, and the green parts of the onion. Toss well to mix, taste, and adjust seasoning with a sprinkle more soy sauce or a pinch of salt if needed.
Serve
Take off the heat and serve straight away. The aroma alone will have everyone ready with their forks!
Pro Tips for Making the Recipe
- Day-Old Rice is Best: For perfect fried rice that isn’t sticky, always use cold rice cooked the day before.
- High Heat, Fast Cooking: Keep the temperature medium-high and work quickly—this prevents soggy veggies and keeps everything crisp.
- Prep Everything Ahead: Once the cooking starts it moves fast—have everything chopped and measured before you turn on the stove.
- Toss, Don’t Mash: Treat the rice gently for fluffy grains; don’t press down or let it steam.
How to Serve
This colorful fried rice is wonderful by itself, but it shines even more with some thoughtful touches:
- As a Main: Serve in a large bowl, garnished with extra green onions, cilantro, or a wedge of lime for a lovely citrus pop.
- With Proteins: Pair with grilled shrimp skewers or crispy baked tofu for an extra protein hit.
- On the Side: Wonderful alongside Thai curries, satay skewers, or a crisp cucumber salad.
For a fun, restaurant-style presentation, you can even serve the rice inside a hollowed-out pineapple half!
Make Ahead and Storage
Storing Leftovers
Store leftover pineapple fried rice in an airtight container in the refrigerator for up to three days. The flavors actually get even better the next day.
Freezing
You can freeze this rice! Pack cooled rice into freezer-safe containers. When ready to eat, thaw overnight in the fridge.
Reheating
Reheat leftovers on the stovetop or in the microwave. If it’s a little dry, just add a splash of water as it heats up to loosen the grains and restore moisture.
FAQs
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Can I use freshly cooked rice if I forgot to make it ahead?
It’s best to use cold, day-old rice for fried rice so the grains don’t clump together. If you need to use hot rice, spread it on a sheet pan and pop it in the freezer for 20-30 minutes to cool and dry it out.
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What kind of pineapple is best: fresh or canned?
Fresh pineapple brings unbeatable sweetness and acidity, but canned (well-drained!) works beautifully when fresh isn’t available. Both are delicious—use what you have.
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Can I make this gluten-free?
Absolutely! Swap regular soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check the labels on your sauces to make sure they’re certified gluten-free.
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Should I toast the cashews before adding them?
Toasting the cashews first gives them extra crunch and a deeper, nuttier flavor, but it’s not required if you’re short on time. Raw works just fine in the quick stir-fry.
Final Thoughts
If you’re looking for a dish that’s as satisfying to cook as it is to eat, this Thai Pineapple Fried Rice deserves a spot at the top of your meal rotation. It’s fast, flexible, and endlessly flavorful—perfect for shaking up your weeknight routine. So grab your pan, gather your ingredients, and have fun making it your own. You’ll love every colorful, fragrant forkful!
Print
Thai Pineapple Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This vibrant Thai Pineapple Fried Rice combines fluffy jasmine rice, sweet pineapple chunks, crunchy cashews, and colorful vegetables in a quick-fry for a flavorful, satisfying main course that’s perfect for busy weeknights or impressing guests. Balanced with savory soy sauce, ginger, and garlic, it’s a deliciously wholesome meal in under 30 minutes.
Ingredients
Vegetables & 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
Protein & Eggs
- 2 large eggs, beaten with a pinch of salt
Main
- 2 tablespoons (30 ml) vegetable oil
- 3 cups (600 g) cooked jasmine rice, cold and one-day old
- 1 1/2 tablespoons (22 ml) soy sauce
Add-ins
- 1 1/2 cups (250 g) fresh pineapple chunks or canned, drained pineapple
- 1/2 cup (70 g) cashews, raw
- 1/4 cup (40 g) peas, fresh or frozen
Instructions
- Prepare Aromatics and Vegetables – Heat 2 tablespoons of oil in a 12-inch (30 cm) pan over medium heat. Add the diced red bell peppers, the white parts of the green onions, minced garlic, and grated ginger. Sauté for 2 minutes, until fragrant and starting to soften.
- 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 them cook without stirring for about 20 seconds, just until they start to set. Then, gently scramble the eggs with a spatula, breaking them up into small pieces for about 30 seconds. The eggs should be soft but not cooked through completely.
- Add and Stir-Fry the Rice – Add the cold, cooked jasmine rice to the pan, breaking up any clumps as you do so. Pour in the soy sauce. Stir and cook the mixture together for about 3 minutes, until the rice is heated through and evenly mixed.
- Add Pineapple, Cashews, and Peas – Tip in the pineapple chunks, raw cashews, peas, and the green parts of the green onions. Stir everything together and cook for 1-2 more minutes, just until all ingredients are combined and heated. Taste, and adjust seasoning with additional salt or soy sauce if needed.
- Finish and Serve – Remove the pan from heat. Serve the fried rice immediately, garnished with extra green onions or cashews, if desired.
Notes
- For best results, always use cold, day-old rice to prevent stickiness.
- Customize with your favorite vegetables or protein sources for variety.
- Use fresh pineapple for a brighter flavor; canned works well too, just drain thoroughly.
- To make vegetarian, ensure the soy sauce is vegetarian.
- Add chili or sriracha for an extra kick of heat.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 cup)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
