Thai Pineapple Fried Rice: A Delicious & Easy Recipe

Thai Pineapple Fried Rice: just the name conjures up images of sun-drenched beaches, vibrant markets, and the exotic aromas of Southeast Asia, doesn’t it? But this isn’t just a vacation daydream; it’s a culinary adventure you can embark on right in your own kitchen! Forget boring weeknight dinners – we’re about to dive headfirst into a dish that’s as visually stunning as it is delicious.

This vibrant dish, known as “Khao Pad Sapparot” in Thai, isn’t just a random combination of ingredients. It’s a testament to the ingenuity of Thai cuisine, blending sweet, savory, and spicy flavors into a harmonious symphony. While its exact origins are debated, many believe it evolved from the need to utilize leftover rice and readily available tropical fruits. The pineapple itself, a symbol of hospitality and welcome in many cultures, adds a touch of sunshine to every bite.

What makes Thai Pineapple Fried Rice so universally loved? It’s the perfect balance of textures – the fluffy rice, the juicy pineapple chunks, the crunchy cashews, and the tender shrimp or chicken (or tofu, for a vegetarian twist!). The sweet and tangy pineapple perfectly complements the savory rice and protein, while a hint of chili adds a delightful kick. Plus, it’s incredibly versatile and relatively quick to prepare, making it a fantastic option for busy weeknights or impressive weekend gatherings. So, are you ready to transport your taste buds to Thailand? Let’s get cooking!

this Recipe

Ingredients:

• Rice: 3 cups cooked jasmine rice, preferably day-old (this helps prevent it from becoming mushy)
• Pineapple: 1 ½ cups fresh pineapple, cut into bite-sized chunks
• Protein: 1 cup cooked shrimp, chicken, pork, tofu, or a combination (I personally love using shrimp and chicken!)
• Vegetables:
  • ½ cup diced carrots
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • ¼ cup green onions, thinly sliced (for garnish)
  • ¼ cup frozen peas
• Cashews: ½ cup roasted cashews, roughly chopped
• Raisins: ¼ cup golden raisins (optional, but adds a nice sweetness)
• Eggs: 2 large eggs, lightly beaten
• Garlic: 2 cloves garlic, minced
• Soy Sauce: 3 tablespoons
• Fish Sauce: 1 tablespoon (optional, but adds authentic flavor)
• Oyster Sauce: 1 tablespoon (optional, but adds richness)
• Curry Powder: 1 teaspoon
• Turmeric Powder: ½ teaspoon (for color and flavor)
• Sugar: 1 teaspoon (or to taste)
• Lime Juice: 1 tablespoon (freshly squeezed)
• Vegetable Oil: 2 tablespoons
• Fresh Cilantro: 2 tablespoons, chopped (for garnish)
• Red Pepper Flakes: ¼ teaspoon (or to taste, for heat)

Preparing the Ingredients:

Before we start cooking, let’s get everything prepped and ready to go. This will make the cooking process much smoother and faster.

1. Cook the Rice: If you don’t have day-old rice, cook the rice at least a few hours in advance and let it cool completely. Spreading it out on a baking sheet can help it cool faster. Day-old rice is drier and less likely to clump together when stir-fried.
2. Prepare the Pineapple: Cut the fresh pineapple into bite-sized chunks. You can also use canned pineapple chunks, but fresh pineapple adds a much brighter and more vibrant flavor. Make sure to drain the canned pineapple well.
3. Prepare the Protein: If you’re using raw protein like chicken or shrimp, cook it beforehand. I usually sauté the chicken or shrimp with a little bit of oil, salt, and pepper until it’s cooked through. If you’re using tofu, press it to remove excess water and then cube it. You can pan-fry or bake the tofu until it’s golden brown and crispy.
4. Chop the Vegetables: Dice the carrots, red bell pepper, and onion into small, even pieces. Mince the garlic. Thinly slice the green onions.
5. Beat the Eggs: In a small bowl, lightly beat the eggs with a pinch of salt and pepper.
6. Prepare the Cashews and Raisins: Roughly chop the roasted cashews. If you’re using raisins, you can soak them in warm water for a few minutes to plump them up. Drain them well before adding them to the fried rice.

Cooking the Thai Pineapple Fried Rice:

Now for the fun part! Let’s get cooking and create this delicious and flavorful Thai Pineapple Fried Rice.

1. Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring constantly, until they are scrambled and cooked through. Remove the eggs from the wok and set aside.
2. Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced onion, carrots, and red bell pepper and sauté for 2-3 minutes, or until the vegetables are slightly softened.
3. Add the Garlic and Protein: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic. Add the cooked protein (shrimp, chicken, pork, or tofu) to the wok and stir-fry for 1-2 minutes, until heated through.
4. Add the Rice: Add the cooked jasmine rice to the wok and break it up with a spatula. Stir-fry for 2-3 minutes, until the rice is heated through and evenly coated with the vegetables and protein.
5. Add the Pineapple, Peas, Cashews, and Raisins: Add the pineapple chunks, frozen peas, roasted cashews, and golden raisins (if using) to the wok. Stir-fry for another 1-2 minutes, until the peas are heated through.
6. Add the Seasonings: In a small bowl, whisk together the soy sauce, fish sauce (if using), oyster sauce (if using), curry powder, turmeric powder, sugar, and red pepper flakes (if using). Pour the sauce over the rice mixture and stir-fry for 1-2 minutes, until everything is evenly coated and the flavors have melded together.
7. Add the Scrambled Eggs and Lime Juice: Add the scrambled eggs back to the wok and stir-fry for another minute. Squeeze the fresh lime juice over the fried rice and stir to combine.
8. Garnish and Serve: Remove the wok from the heat and garnish the Thai Pineapple Fried Rice with fresh cilantro and sliced green onions. Serve immediately.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you like it extra spicy, you can add a chopped Thai chili pepper to the wok along with the garlic.
• Vegetables: Feel free to add other vegetables to the fried rice, such as broccoli florets, snow peas, or bean sprouts.
• Protein: You can use any type of protein you like in this recipe. I’ve even made it with leftover roast chicken or pulled pork.
• Nuts: If you don’t have cashews, you can use other nuts such as peanuts or almonds.
• Vegan Option: To make this recipe vegan, use tofu as the protein source and omit the fish sauce and oyster sauce. You can substitute the oyster sauce with a vegan oyster sauce or a little bit of mushroom soy sauce.
• Presentation: For a more impressive presentation, you can serve the fried rice in a hollowed-out pineapple half.
• Sweetness: Adjust the amount of sugar to your preference. Some people prefer a sweeter fried rice, while others prefer a more savory flavor.
• Rice Cooker Tip: If you are using a rice cooker, you can add a little less water than usual to ensure the rice is drier and less sticky.

Serving Suggestions:

Thai Pineapple Fried Rice is a complete meal on its own, but it also pairs well with other Thai dishes, such as:

• Thai Green Curry
• Pad Thai
• Tom Yum Soup
• Spring Rolls

Storage Instructions:

Leftover Thai Pineapple Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it or stir-fry it in a wok until heated through.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.

• Calories: Approximately 500-600 per serving
• Protein: 20-30 grams
• Carbohydrates: 70-80 grams
• Fat: 20-30 grams

Enjoy your homemade Thai Pineapple Fried Rice! I hope you love it as much as I do!

Conclusion:

This Thai Pineapple Fried Rice isn’t just another weeknight dinner; it’s a vibrant explosion of flavors and textures that will transport you straight to the bustling streets of Bangkok. The sweetness of the pineapple perfectly complements the savory rice, the salty soy sauce, and the subtle heat of the chili flakes. It’s a dish that’s both comforting and exciting, familiar yet refreshingly unique. I truly believe this recipe is a must-try for anyone looking to add a little adventure to their culinary repertoire.

But what truly elevates this dish is its versatility. Feel free to get creative with your protein! While I’ve suggested shrimp and chicken, you could easily substitute tofu for a vegetarian option, or even add some roasted cashews for extra crunch and nutty flavor. For a spicier kick, increase the amount of chili flakes or add a dash of sriracha. If you’re not a fan of pineapple (though I highly recommend giving it a chance!), mango or even a handful of dried cranberries can offer a similar sweet and tangy counterpoint.

Serving suggestions are endless! This Thai Pineapple Fried Rice makes a fantastic standalone meal, perfect for a quick and satisfying lunch or dinner. But it also shines as a side dish alongside grilled chicken, fish, or even a simple stir-fry. For a truly authentic experience, serve it in a hollowed-out pineapple half – it’s a beautiful presentation that’s sure to impress your guests! A sprinkle of fresh cilantro and a squeeze of lime juice just before serving will brighten the flavors even further.

Don’t be intimidated by the ingredient list – this recipe is surprisingly easy to make, even for beginner cooks. The key is to have all your ingredients prepped and ready to go before you start cooking. This ensures that everything cooks evenly and quickly, resulting in perfectly fluffy rice and tender protein. And remember, cooking is all about experimentation, so don’t be afraid to adjust the seasonings to your liking. Taste as you go and make it your own!

I’m so confident that you’ll love this Thai Pineapple Fried Rice that I urge you to give it a try. It’s a guaranteed crowd-pleaser that’s perfect for any occasion, from a casual weeknight dinner to a festive gathering with friends and family. Once you’ve tasted the magic of this dish, I have no doubt it will become a regular in your rotation.

And now, for the most important part: I want to hear about your experience! Did you try the recipe? What variations did you make? What did you think? Share your photos and comments in the section below. I’m always eager to see your culinary creations and learn from your experiences. Let’s build a community of passionate home cooks who love to explore the world of flavor together. Happy cooking, and I can’t wait to hear from you!