Thai Pineapple Fried Rice – Sweet, Savory, and Totally Satisfying

Hi! If you’re like me, you love meals that feel special but are still easy enough for a weeknight. Thai Pineapple Fried Rice is exactly that kind of recipe. It’s colorful, full of texture, and has that perfect mix of sweet pineapple, savory soy, warm curry, and crunchy cashews. I love making this when I want something fun and fresh that still comes together in one pan. You’ll cook fluffy rice with juicy pineapple, peas, carrots, and just a touch of spice so every bite tastes bright and balanced. And yes—this is absolutely doable with pantry staples and a ripe pineapple (or even canned in a pinch!).

I’ll walk you through everything step by step. You’ll see how easy it is to customize, whether you want a veggie-only moment, juicy shrimp, or a chicken version for extra protein. Let’s make a dish that tastes like a mini getaway, right from your kitchen.

Nutritional Benefits

I love that this dish has a little bit of everything your body needs. The rice gives you steady energy (especially if you use jasmine or a brown rice version), while the pineapple adds vitamin C and natural sweetness. The veggies—peas, carrots, onions, and bell peppers—bring fiber and essential vitamins. If you add eggs, shrimp, chicken, or tofu, you’ll get a solid boost of protein to keep you full for hours. Cashews add healthy fats and a satisfying crunch, and a small amount of curry powder brings antioxidants and flavor depth without making the dish heavy. If you prefer less sodium, you can choose low-sodium soy sauce or tamari and still enjoy that umami punch. It’s a great all-in-one bowl.

Adaptable Variations

• Protein choices: Keep it vegetarian, or add pan-seared tofu, scrambled eggs, sautéed shrimp, or bite-size chicken pieces. Cook proteins first, set aside, then stir in at the end.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce. Double-check any curry paste or powders you use.
• Vegan: Skip the egg and use tofu or edamame. Choose maple syrup or coconut sugar if you want a little extra sweetness instead of honey.
• Low-sodium: Choose low-sodium tamari/soy sauce and season gradually. A squeeze of lime and a pinch of white pepper keeps flavor bright without extra salt.
• Nut-free: Omit the cashews and add toasted pumpkin seeds or sesame seeds for crunch.
• Extra veg: Stir in baby spinach, broccoli florets, or snap peas. The heat will soften them without losing their vibrant color.

The Recipe

Ingredients (Serves 4)

• 3 cups cold cooked rice (day-old jasmine is best; cold helps prevent sticking)
• 1.5 cups pineapple, diced (fresh is ideal; well-drained canned works)
• 2 eggs, lightly beaten (optional; skip or swap for tofu for vegan)
• 1 cup mixed vegetables (peas & carrots or a stir-fry blend)
• 1 small onion, finely chopped
• 1 small red bell pepper, diced
• 2–3 cloves garlic, minced
• 2–3 tbsp soy sauce or tamari (to taste)
• 1–2 tsp curry powder (mild), plus a pinch of turmeric (optional) for color
• 1–2 tsp fish sauce (optional but authentic; skip for vegan)
• 1–2 tsp brown sugar or coconut sugar (optional, balances saltiness)
• 1/2 tsp white pepper (or black pepper), to taste
• 1/2 cup cashews, toasted
• 2–3 green onions, sliced
• Lime wedges, for serving
• 2–3 tbsp neutral oil (avocado, canola, or peanut oil)
• Optional protein: 8–10 oz shrimp, chicken, or tofu, bite size; season with a pinch of salt & pepper

Step-by-Step Instructions

1. Prep the rice: If your rice is clumped, gently break it apart with clean hands or a fork so the grains stay separate. Cold rice fries best.
2. Toast the cashews: In a dry skillet or wok on medium heat, toast cashews until lightly golden and fragrant, 2–3 minutes. Transfer to a bowl.
3. Cook your protein (if using): Heat 1 tbsp oil on medium-high. Sear shrimp (about 1–2 minutes per side) or chicken/tofu (3–4 minutes) until cooked. Remove to a plate.
4. Scramble the eggs: Add a touch more oil. Pour in beaten eggs and scramble softly. Slide them onto the protein plate; wipe the pan if needed.
5. Stir-fry aromatics: Add 1–2 tbsp oil. Stir-fry onion and bell pepper for 2–3 minutes until softened. Add garlic for 30 seconds until fragrant (don’t burn!).
6. Season base: Sprinkle in curry powder (and turmeric if using). Stir for 20–30 seconds to bloom the spices.
7. Add rice & veggies: Increase heat to high. Add rice and mixed vegetables. Stir-fry, pressing and tossing so everything heats evenly, 3–4 minutes.
8. Flavor it: Pour in soy/tamari and fish sauce (if using). Add sugar if you like a gentle sweet-salty balance. Toss to coat. Season with white pepper.
9. Finish with pineapple & add-ins: Fold in pineapple, scrambled egg, cooked protein (if using), and toasted cashews. Toss 1–2 minutes just to warm the pineapple without making it mushy. Adjust soy and pepper to taste.
10. Brighten & serve: Turn off the heat. Stir in green onions. Squeeze over fresh lime and serve immediately. Garnish with extra cashews or cilantro if you like.

Practical & Valuable Tips

• Use day-old rice: Freshly cooked rice is too steamy and will clump. If you must use fresh, spread it on a tray and chill it for 30–60 minutes first.
• High heat is your friend: A hot wok or skillet gives you that signature fried-rice flavor. Work quickly and keep the rice moving.
• Balance the flavors: Aim for sweet (pineapple), salty (soy/tamari), savory (garlic, curry), and bright (lime). Taste and tweak at the end.
• Don’t overcook pineapple: Add it near the end to keep it juicy. Overcooking makes it watery and dull.
• Storage & reheating: Refrigerate in an airtight container for up to 3 days. Reheat in a hot pan with a splash of water or in the microwave, covered. Add a squeeze of lime to freshen flavors.
• Freezer-friendly: Cool completely and freeze in portions for up to 2 months. Thaw overnight and reheat in a skillet to revive texture.

Frequently Asked Questions

1. Can I use canned pineapple? Yes! Drain it very well and pat dry so it doesn’t water down the rice. Fresh gives the best texture, but canned works great in a pinch.
2. What rice is best? Jasmine rice is classic for fragrance and fluffy grains. Brown jasmine adds extra fiber and a slightly nutty taste.
3. How do I prevent soggy fried rice? Use cold, day-old rice, a hot pan, and don’t overcrowd. Add wet ingredients (like sauces and pineapple) gradually at the end.
4. Is fish sauce necessary? Not at all—it’s optional. It adds depth and a touch of authentic flavor, but you can skip it for vegan or use a bit more soy/tamari instead.

Call to Action

If you make this Thai Pineapple Fried Rice, I’d love to see your version! Save this recipe on Pinterest and tag me when you share your plate—whether you made it spicy, extra-veg, or loaded with shrimp. Your kitchen, your twist. 🍍🍚