Thai Pineapple Fried Rice (Print Version)

Thai-inspired fried rice with sweet pineapple, vegetables, and cashews served beautifully inside a hollowed pineapple shell.

# What You'll Need:

→ 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

# How To:

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; save the rest for another use. Set the pineapple shells aside.
02 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and garlic; sauté until fragrant, about 1 minute.
03 - Add the carrot and bell pepper; stir-fry for 2–3 minutes until slightly tender.
04 - Push the vegetables to one side. Pour in the beaten eggs and scramble until just set (if using).
05 - Add the cooked rice, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins (if using). Mix well.
06 - Season with soy sauce, fish sauce (if using), curry powder, white pepper, sugar, and salt. Stir-fry for 2–3 minutes until everything is heated through and well combined.
07 - Add the scallions and toss briefly.
08 - Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Every bite balances sweet pineapple with salty soy and the crunch of cashews, so you never get bored.
  • It looks like something from a restaurant, but you can pull it off on a weeknight with leftover rice.
  • The pineapple shell turns dinner into an event without any extra effort.
  • It is endlessly adaptable, whether you want it vegan, loaded with shrimp, or spicy enough to clear your sinuses.
02 -
  • If your rice is fresh and still warm, spread it on a baking sheet and refrigerate it for at least an hour or it will turn into sticky mush in the wok.
  • Do not add the pineapple too early or it will break down and make everything wet; fold it in with the rice so it stays in sweet little chunks.
  • If your wok is not hot enough, the rice will steam instead of fry and you will lose that slightly crispy, smoky edge that makes fried rice magical.
  • Taste before you serve because every soy sauce and fish sauce brand has a different salt level, and you might need an extra splash or a pinch of sugar to balance it out.
03 -
  • Use two spatulas or a spatula and a large spoon to toss the rice quickly without crushing the grains or flinging cashews across the stove.
  • If you want extra drama, warm the pineapple shells in a low oven for five minutes before filling them so the rice stays hot longer at the table.
  • Add a pinch of MSG if you have it; it is not scary, it is delicious, and it is what makes restaurant fried rice taste like restaurant fried rice.
  • If you are serving this to kids, go easy on the white pepper and fish sauce, then set out sriracha or chili oil so adults can spike their own portions.
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