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Thai pineapple fried rice served in pineapple shells
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5 from 3 votes

Thai Pineapple Fried Rice

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Cuisine: Thai
Servings: 4
Author: Yummy Addiction


  • 1 1/2 cups uncooked jasmine rice , or any other rice
  • 1 fresh ripe pineapple
  • 3 tablespoons vegetable oil , divided
  • 1 medium onion , finely chopped
  • 4 garlic cloves , minced
  • 1/2 lb (225g) boneless skinless chicken breasts, cubed
  • 2 eggs
  • 1/2 cup cashews , roasted
  • 1/2 cup tomatoes , seeds removed, cubed
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons curry powder
  • 2 teaspoons sugar
  • salt and pepper , to taste
  • 1/2 cup frozen peas
  • green onions , for sprinkling
  • fresh cilantro , for sprinkling


  • Cook the rice and let it cool.
  • Meanwhile, cut the pineapple in half lengthwise and hollow each one of them. Remove the core, which is in the center of each half. Cut the flesh of the fruit into small chunks.
  • In a pan, heat the oil, and add the garlic and onion. Cook for a minute or so, until fragrant.
  • Add the chicken, and cook until browned and cooked through.
  • Make a space in the middle of the pan, and beat in the eggs. Quickly stir fry to scramble.
  • Add the cashews, tomatoes, and rice. Mix well.
  • Add the soy sauce, fish sauce, curry powder, sugar, and salt and pepper to taste. Toss, until the rice and chicken are evenly coated.
  • Stir in the pineapple chunks and peas. Cook for 2-3 minutes more.
  • Serve in the pineapple shells, sprinkled with some green onions and cilantro. Enjoy!