Pineapple Fried Rice (Print)

Thai-inspired dish with sweet pineapple, vegetables, and fragrant spices, presented inside hollowed pineapple halves.

# Components:

→ Main

01 - 1 large ripe pineapple
02 - 3 cups cooked jasmine rice (preferably day-old)
03 - 2 tablespoons vegetable oil
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 2 eggs, lightly beaten (optional; omit for vegan)
09 - 1/2 cup frozen peas
10 - 1/2 cup unsalted roasted cashews
11 - 1/2 cup pineapple flesh, diced (from the hollowed pineapple)
12 - 3 scallions, sliced
13 - 1/4 cup raisins or golden sultanas (optional)

→ Seasonings & Sauces

14 - 2 tablespoons soy sauce (use tamari for gluten-free)
15 - 1 tablespoon fish sauce (optional; omit for vegetarian/vegan)
16 - 1 teaspoon curry powder
17 - 1/2 teaspoon white pepper
18 - 1 teaspoon sugar
19 - Salt, to taste

→ Garnish

20 - Fresh cilantro leaves
21 - Lime wedges

# Directions:

01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh, leaving a 1/2-inch shell. Dice 1/2 cup of the pineapple flesh for the rice; reserve the rest for another use. Set the pineapple shells aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add finely diced onion and minced garlic. Sauté until fragrant, approximately 1 minute.
03 - Add diced carrot and red bell pepper to the pan. Stir-fry for 2 to 3 minutes until slightly tender.
04 - Push vegetables to one side of the pan. Pour in lightly beaten eggs and scramble until just set, if using.
05 - Add cooked jasmine rice, breaking up any clumps. Stir in frozen peas, diced pineapple flesh, unsalted roasted cashews, and raisins if desired. Mix thoroughly.
06 - Season with soy sauce, optional fish sauce, curry powder, white pepper, sugar, and salt to taste. Continue stir-frying for 2 to 3 minutes until heated through and evenly combined.
07 - Toss in sliced scallions and stir briefly to incorporate.
08 - Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro leaves and accompany with lime wedges.

# Chef Secrets:

01 -
  • The pineapple shell does half the work for you, turning a simple stir-fry into something restaurant-worthy without extra effort.
  • It's naturally flexible—add shrimp, use what vegetables you have on hand, or go fully vegan without losing a single layer of flavor.
  • Day-old rice transforms into something better than freshly made, so this is the perfect way to use up leftovers with purpose.
02 -
  • Day-old rice is absolutely essential—I learned this the hard way when fresh rice turned the whole dish into a gummy mess, but cold leftover rice creates those beautiful, separated grains that are the whole point of fried rice.
  • Don't rush the hollowing step; a pineapple shell that's carved carelessly will split when you fill it, but one that's been gently worked with a proper knife will hold everything beautifully and look stunning on the table.
03 -
  • If you're making this ahead, prepare everything but the final stir-fry, then cook it fresh when guests arrive—fried rice waits for no one, and it's best served the moment it comes off heat.
  • The pineapple shell can be prepared up to 4 hours in advance if you wrap it lightly and refrigerate it, which takes the time pressure off if you're cooking for company.
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