Pineapple fried rice recipe
🌴 1. Introduction
Pineapple fried rice recipe, Imagine a beach in Thailand. A golden sunset. A plate of steaming pineapple fried rice served inside a carved pineapple shell. Now imagine recreating that magic at home. This Tropical Pineapple Fried Rice with Shrimp is not just a dish — it’s a getaway. Inspired by a trip to Thailand and perfected in the test kitchen, this recipe is the perfect mix of sweet, savory, spicy, and aromatic flavors.
🍤 2. Ingredients
🌟 Highlight Ingredient: Pineapple
Fresh pineapple gives this dish its signature tropical sweetness and juicy bursts of flavor. It’s not just garnish — it’s the soul. The acidity of pineapple balances the savory shrimp and spicy Thai curry, creating a flavor profile that instantly transports you to Southeast Asia.
📋 Full Ingredient List
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Shrimp (peeled & deveined) | 10 oz | 20 oz | 40 oz |
| Thai thin soy sauce | 2 tbsp | 4 tbsp | 8 tbsp |
| Fish sauce (Thai-style) | 1 tbsp | 2 tbsp | 4 tbsp |
| Oyster sauce | 1 tbsp | 2 tbsp | 4 tbsp |
| Palm sugar or honey | 1 tbsp | 2 tbsp | 4 tbsp |
| Curry powder | ½ tsp | 1 tsp | 2 tsp |
| White pepper | ⅛ tsp | ¼ tsp | ½ tsp |
| Garlic (chopped) | 5 cloves | 10 cloves | 20 cloves |
| Ginger (minced) | ½ tsp | 1 tsp | 2 tsp |
| Thai chili (optional) | 0–3 | 0–6 | 0–12 |
| Green beans (diced) | 1 oz | 2 oz | 4 oz |
| Carrot (diced) | 1 oz | 2 oz | 4 oz |
| Raw cashews | 2 tbsp | 4 tbsp | 8 tbsp |
| Cooked jasmine rice | 4 cups | 8 cups | 16 cups |
| Pineapple chunks | 6 oz | 12 oz | 24 oz |
| Eggs | 3 | 6 | 12 |
| Salt & oil | As needed | As needed | As needed |
| Green onion (sliced) | 2 tbsp | 4 tbsp | 8 tbsp |
| Cilantro (optional) | For garnish | For garnish | For garnish |
🔪 3. Directions (Step-by-Step with Timing)
⏱ Total Time: ~45 minutes (excluding rice cooling)
Step 1: Marinate the Shrimp (5 mins)
Mix 10 oz shrimp with 1 tsp soy sauce & pinch of white pepper.
Set aside while prepping other ingredients.
Step 2: Prepare Sauce (5 mins)
Mix together: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp palm sugar, ½ tsp curry powder, and ⅛ tsp white pepper.
Step 3: Vegetables & Pineapple (10 mins)
Dice garlic, ginger, green beans, carrot, and pineapple chunks (1 cup).
Optional: Prepare a pineapple bowl by halving a fresh pineapple and carving it out.
Step 4: Scramble the Eggs (3 mins)
Beat 3 eggs with salt & white pepper.
In a hot wok with 1 tbsp oil, cook eggs as a medium omelette.
Remove and set aside.
Step 5: Sauté Shrimp (3–4 mins)
In the same wok, add oil, stir-fry shrimp until 75% cooked.
Remove and set aside.
Step 6: Aromatics & Veggies (3 mins)
Add 3 tbsp oil, sauté garlic, ginger, chili.
Add carrot, green beans, and raw cashews. Stir-fry for 1 min.
Step 7: Add Rice & Sauce (4 mins)
Add 4 cups cold cooked jasmine rice.
Pour in sauce. Stir everything until coated and aromatic.
Step 8: Final Touches (2 mins)
Add pineapple chunks, shrimp, eggs, green onion.
Gently fold. Garnish with cilantro.
💡 4. How to Make It Moist (The Tropical Secret 🌊)
Don’t just toss in pineapple. Add it at the end. This preserves its juicy, tangy burst and prevents it from drying out or getting mushy. For rice, always use day-old rice or rice cooled in the fridge for 4+ hours — this keeps the texture firm and lets moisture lock in during stir-fry without clumping.
🧪 5. Test Kitchen Tips (Top 10)
Use Thai soy and fish sauce for authenticity.
Always marinate shrimp, even briefly.
Curry powder is the “mystery flavor” — don’t skip!
Use cold, cooked rice — not fresh.
Pre-cut pineapple and veggies to save stir-fry time.
Swap shrimp with tofu or chicken for variation.
Add raw cashews early, roasted cashews at the end.
Avoid over-stirring the rice to keep grains intact.
Use high-heat oil like avocado or peanut.
Serve in a pineapple shell for wow factor!
🧊 6. How to Store
Let the fried rice cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a wok with a splash of water or oil over medium heat until steaming. Avoid using the microwave if you want to preserve the texture and aroma of the spices and sauces.
❄️ 7. Can You Freeze This Fried Rice?
Yes — and it works beautifully with a few precautions:
Cool the fried rice completely before freezing to avoid condensation and freezer burn.
Portion it into individual servings in freezer-safe containers or ziplock bags.
Label with date. Best used within 4 weeks.
To reheat, transfer directly to a hot non-stick pan with 1–2 tsp water, or microwave with a damp paper towel on top to retain moisture.
Avoid freezing inside a pineapple shell. Freeze only the rice.
Note: While the texture of pineapple and cashews may soften slightly upon reheating, the flavor holds up remarkably well.
🗣️ 8. NonvegKahani Community Tips & Praise
⭐️ “That touch of curry powder? Game-changer! Tastes exactly like the stall we visited near Patong Beach.” — Rahul K.
🌟 “Used tofu instead of shrimp — still bomb! The sweet-savory balance was amazing.” — Rhea M., Community Cook
🍛 “Served it at my dinner party in pineapple boats — my guests didn’t stop clicking pics!” — Varun T.
🍽️ 9. Nutrition (Per Serving, 1x recipe)
| Nutrient | Approximate Value |
|---|---|
| Calories | 410 kcal |
| Protein | 22 g |
| Carbohydrates | 48 g |
| Sugars | 8 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sodium | 850 mg |
📺 10. Best YouTube Video
▶️ Watch here: Pineapple Shrimp Fried Rice by Asian at Home
❓ 11. FAQs
Q1: Can I use canned pineapple instead of fresh?
Yes, but drain it well and reduce added sugar or honey slightly since canned pineapple is sweeter.
Q2: Can I replace shrimp with other proteins?
Absolutely. Chicken, pork, beef, tofu, or even tempeh work. Adjust cooking time accordingly.
Q3: Why use cold rice instead of fresh?
Cold rice is less sticky and won’t turn mushy during stir-fry. Day-old rice is ideal.
Q4: Can I make this vegetarian?
Yes! Use vegetarian oyster sauce, skip fish sauce, and use tofu or mushrooms as protein.
Q5: What’s the best oil to use?
High smoke point oils like avocado, peanut, or canola oil are best for stir-frying.
