This Thai pineapple fried rice is one of my favorite recipes for busy days! It’s super easy to make, healthy, and so yummy. Plus, it’s SO colorful! Eating this pineapple rice will be like taking a trip to Thailand!
The recipe for this Thai pineapple fried rice reminds me so much of our last trip to Thailand and sunny days at the beach! It was one of my favorite meals there and of course I had to make my own homemade version as soon as I got back home.
Why This Thai Pineapple Fried Rice Works:
- The pineapple provides this fried rice with juicy sweetness.
- Curry powder and soy sauce add flavor and spiciness.
- Red bell pepper and carrots give it some nice crunch and color.
- Green onions and fresh cilantro leaves provide it with even more flavor and freshness.
- Green peas add some nice protein.
- Leftover rice does not only make this pineapple fried rice recipe easier but it also does not clump together like freshly cooked rice would.
This Pineapple Rice Is:
- vegan
- gluten-free if you use tamari instead of soy sauce
- light and healthy
- so delicious – I just love its sweet and tangy taste!
- super easy to make
- ready in only 15 minutes.
- a great side or even a whole meal just by itself.
- perfect for busy weeknight dinners
- great for hot summer days
- the perfect meal for Thailand fans like me
What You Need For This Thai Pineapple Fried Rice Recipe:
You don’t need any fancy or hard to find ingredients for this pineapple fried rice. You should be able to find everything in any regular grocery store.
You need:
- basmati rice (it’s best with cooked rice from the day before)
- one onion
- garlic
- carrots
- bell pepper
- frozen peas
- fresh pineapple chunks
- cashews
- soy sauce
- curry powder
- green onions
- salt and black pepper
- red pepper flakes
- fresh cilantro
As always, you can find the full recipe for this vegan fried rice and the ingredient list in a separate, printable recipe box at the end of this post.
How to Make Pineapple Fried Rice:
STEP 1: I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it.
STEP 2: Cook the frozen peas for about 2-3 minutes on the stove top or in the microwave.
STEP 3: Cut the red bell pepper and the carrots into thin stripes. Finely chop the onion and the garlic.
STEP 4: In a large pan, heat the oil and sauté the onion for about 3 minutes.
STEP 5: Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
STEP 6: Then stir in the cooked rice and season with the curry powder and the soy sauce.
STEP 7: Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined.
STEP 8: Serve with fresh cilantro and more green onions on top. Enjoy!
Thai Fried Pineapple Rice in a Pineapple Shell
We had this so many times during our time in Thailand. Usually right at the beach and not on plates, but in pineapple shells.
Do you want to serve your pineapple rice in a pineapple shell like I did? It’s more authentic this way and doesn’t it look super pretty?
Making a pineapple shell out of fresh pineapple is super easy. Just follow these three easy steps:
STEP ONE: Using a sharp knife, cut off about 1/3 of a fresh pineapple.
STEP TWO: Make a cut around the edge of the pineapple to make the pineapple bowl. Be careful not to cut through the bottom of the pineapple.
STEP THREE: Cut the pineapple into six pieces. Carefully use a spoon to remove the pineapple pieces. Congrats, you’ve got a pineapple bowl!
Recipe Notes:
- This Thai fried pineapple rice is best when you use left-over rice from the day before. Unlike freshly cooked rice, chilled leftover rice doesn’t clump together or become mushy when being fried.
- Make sure the pineapple you use for this recipe is ripe. Check out this article that tells your more about how to find out if a pineapple is ripe.
- For a gluten-free version use tamari instead of soy sauce.
- If you want you can also add some protein to this pineapple fried rice. I saw that they sometimes add chicken or shrimps in Thailand. My vegan suggestions are fried tofu or tempeh.
- Prep all ingredients before you start the actual cooking process. The fried rice comes together super quickly, so you won’t have much time for chopping once you’ve started cooking.
- If you’re looking for a healthier version, you can also substitute the white basmati rice with brown rice. This would also be a good choice for people suffering from diabetes as brown rice has a way better glycemic index.
- This recipe works best in a wok or in a cast iron skillet.
Thai Pineapple Fried Rice – FAQ:
Can you freeze pineapple fried rice?
Yes, you can freeze pineapple fried rice. It won’t be as fresh, but it will still be good. However, do not freeze the cilantro and green onions as they won’t freeze well.
It works best to freeze the fried rice in ziplock bags. Just take it out of the freezer a few hours before you want to eat it and then reheat it for easy lunches and dinner.
I always think fresh is best, but if you’ve got a lot of leftovers, this is definitely an option!
What makes pineapple fried rice yellow?
I used curry powder to give this pineapple fried rice its yellow color.
Where does pineapple fried rice come from?
Fried rice is typical of central Thai cuisine. Pineapple rice is one of many popular regional variants.
Can I use canned pineapple instead of fresh pineapple?
I would always recommend using fresh pineapple for this pineapple fried rice. Fresh is just best!
However, the recipe also works with canned pineapple chunks. Just make sure to use canned pineapple without additional sugar. Otherwise the recipe will turn out too sweet.
Other Vegan Asian Recipes You Might Like:
- summer rolls with mango and mint
- vegan bibimbap
- vegan congee with tempeh
- 50 vegan Asian recipes (roundup)
- vegan butter chicken
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this Thai pineapple fried rice recipe as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina – xx
Thai Pineapple Fried Rice Recipe (Vegan)
Ingredients
- 1 cup Basmati rice (equals 3 cups cooked rice)
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon oil
- 2 carrots, cut into thin sticks
- 1/2 red bell pepper, cut into thin sticks
- 1/2 cup frozen peas
- 1/2 cup cashews
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1 cup pineapple, cut into small pieces
- 2 green onions, cut into rings
- salt, to taste
- black pepper, to taste
- red pepper flakes (optional)
- fresh cilantro (optional)
Instructions
- I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
- In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
- Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
Notes
- This Thai fried pineapple rice is best when you use left-over rice from the day before. Unlike freshly cooked rice, chilled leftover rice doesn't clump together or become mushy when being fried.
- Make sure the pineapple you use for this recipe is ripe. Check out this article that tells your more about how to find out if a pineapple is ripe.
- For a gluten-free version use tamari instead of soy sauce.
- If you want you can also add some protein to this pineapple fried rice. I saw that they sometimes add chicken or shrimps in Thailand. My vegan suggestions are fried tofu or tempeh.
- Prep all ingredients before you start the actual cooking process. The fried rice comes together super quickly, so you won't have much time for chopping once you've started cooking.
- If you're looking for a healthier version, you can also substitute the white basmati rice with brown rice. This would also be a good choice for people suffering from diabetes as brown rice has a way better glycemic index.
- This recipe works best in a wok or in a cast iron skillet.
I made this Thai pineapple fried rice, and I have to say that it is fantastic! In fact, I’ve made it 3 times now, and each time keeps getting easier and better. I took it to my church pot luck, and it was the first dish to be completely GONE! What a hit! I really have to chuckle though about the prep time of 5 minutes. It takes me 5 minutes just to cut the carrot sticks! Oh well, I will keep making this, and enjoying every bite!!! Thank you Sina!
This was the prettiest entree I’ve ever made! I put the cilantro and extra soy sauce on the table and we all seasoned it to our liking. I toasted the cashews because I love them that way. Next time I’ll up the pineapple and cashews. Thanks for the recipe!
Made this tonight. Made it without oil, and went a bit heavier on the garlic and red pepper flakes, because why not? The curry powder and soy sauce combo really gave it some punch. Absolutely delicious!
I really enjoyed this receipe for a group. The presentation was show stopping! Great taste and enjoyed by all ages. Can you make this as a cold serve later picnic side???
We have made this a couple of times. We add Qorn vegan chicken. It is delicious and presents well.
Made this without oil and additional salt – was still delicious! Turned out quite spicy as I added a chilli pepper but everyone loved it. A tasty, healthy, filling meal.
This was fun and easy to make. My kids don’t like curry (???) so I skipped that and it was still delicious. Everyone loved it. Definitely a success. Thanks for the recipe!
Absolutely delicious! I made it with my boyfriend and paired it with some coconut chicken strips for a wonderful meal at home.
This looks so beautiful and tasty. Thanks for the recipe.
I made this using spaghetti squash instead of rice (needed to use it up). I increased the amount of soy sauce, plus added a little sesame oil, sriracha and fish sauce. Then I threw in some shrimp. It was delicious! Thanks for the inspiration!
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