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    Thai Pineapple Fried Rice Recipe (Vegan)

    Published: Aug 6, 2018 · Modified: Jul 15, 2020 by Sina · This post may contain affiliate links · 44 Comments

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    Pineapple Fried Rice

    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!

    Thai pineapple fried rice in a pineapple shell with another pineapple in the background

    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.

    pineapple fried rice in a blue bowl with a fork with a pineapple in the background

     

    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. 

    Ingredients for Thai pineapple fried rice on a marble countertop (cooked rice, pineapple chunks, carrots, bell pepper, cashews, peas, and green onions)

    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.

    chopped onions are being sauted in a cast iron pan with a wooden spoon

    STEP 4: In a large pan, heat the oil and sauté the onion for about 3 minutes.

    Sauted onions, garlic, and carrots and red bell pepper stripes in a cast iron skillet with a wooden spoon

    STEP 5: Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.

    auted onions, carrots and red bell pepper, cooked rice, and curry powder in a cast iron skillet

    STEP 6: Then stir in the cooked rice and season with the curry powder and the soy sauce.

    Thai fried rice in a cast iron skillet with peas, pineapple chunks, and cashews on top

    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.

    Thai fried pineapple rice in a cast iron skillet with a wooden spoon

    STEP 8: Serve with fresh cilantro and more green onions on top. Enjoy!

    Thai Pineapple Fried Rice in a Pineapple Shells with a Blue Bowl of Rice in the Background

    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:

    A pineapple being cut into a bowl

    STEP ONE: Using a sharp knife, cut off about 1/3 of a fresh pineapple.

    A pineapple being cut into a bowl

    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.

    A Hand Spooning Pineapple Pieces out of a Pineapple to Make a Pineapple Bowl

    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 in a Pineapple Shell with Green Onions and Cilantro on Top

    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)

    Thai Pineapple Fried Rice Recipe (Vegan)

    This Thai pineapple fried rice recipe is one of my favorites for busy days! Super easy, healthy, and so yummy. Plus, it's SO colorful!
    4.43 from 64 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Prep Time: 5 mins
    Cook Time: 12 mins
    Total Time: 17 mins
    Servings: 3 servings
    Calories: 325kcal
    Author: Sina

    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.

    Nutrition

    Calories: 325kcal | Carbohydrates: 44g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 354mg | Potassium: 385mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4800IU | Vitamin C: 108.9mg | Calcium: 70mg | Iron: 3.1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
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    Reader Interactions

    Comments

    1. Anne

      May 13, 2020 at 11:33 pm

      I made this last night – it was SO good!! Hubby had 2 helpings and my son enjoyed it also! I didn’t do the beautiful cored out pineapple presentation, but had some pre-cut pineapple I needed to use up. Yummy!!

      Reply
    2. Cynthia

      April 05, 2020 at 7:40 pm

      5 stars
      Thanks for sharing this great recipe! It was quick and very flavorful. When my husband goes back for multiple servings, I know it’s a dish I should keep in the rotation.

      Reply
    3. Sarah

      February 19, 2020 at 6:50 pm

      5 stars
      This is such a great base recipe that can be tweaked in all kinds of ways, which is super helpful for me. I doubled it, used brown rice, left out the onions, added a can of chickpeas for some protein, increased the curry a bit (and prob the liquid aminos too, I didn’t measure), and wilted some spinach in it at the end. Delicious!!! I forgot the salt and pepper, as I often do, and it really didn’t even need it. So good!

      Reply
    4. Jessica M

      January 20, 2020 at 4:28 am

      5 stars
      It was so good and so easy to make. I added orange, red and yellow peppers for some more color. I also used brown rice and omitted the cashews. Great recipe! Thanks!

      Reply
    5. Kate Ofikuru

      January 11, 2020 at 3:27 am

      5 stars
      So amazing!!! I used brown basmati rice and a side of pan seared plantains. This is going in my toolbox.

      Reply
    6. Barb

      December 29, 2019 at 3:51 pm

      5 stars
      I added coconut oil to fry the veg. Fancy looking. I will make it again

      Reply
    7. Sarah

      November 14, 2019 at 2:38 am

      5 stars
      This is so tasty and so easy to make!! It is in our regular supper rotation as everyone loved it. Totally make sure you use left over rice. So much better that way!!

      Reply
    8. Samantha

      October 25, 2019 at 8:22 pm

      5 stars
      I like to add salt to my water for the rice just as it is boiling. If you add salt before it takes longer to boil. Also cook the rice with some vegan butter for a creamy rich taste! This recipe is so easy and delicious! Printed and favorited! Thanks vegan heaven

      Reply
    9. Linda E

      May 30, 2019 at 1:03 am

      5 stars
      I made this for dinner tonight and it was really good. I made the rice last night and prepped everything else this afternoon. Everything went together quick so we were eating within a short amount of time. It has a lot of flavor and I served it with some spicy guacamole on the side. I ended up with about 5 servings so now I have lunch for tomorrow.

      Reply
    10. M

      February 13, 2019 at 2:24 pm

      5 stars
      It was delicious! But it came out a bit dry. But not bad recipe! Could use some salt

      Reply
    11. Hashmanis

      December 24, 2018 at 9:23 am

      5 stars
      Delicious! I added some extra vegetables but I’m sure it would have been very good without them, too. Hashmanis

      Reply
    12. Kimberly

      October 23, 2018 at 7:31 pm

      5 stars
      Loved it!

      Reply
    13. Sabrena

      September 14, 2018 at 2:04 am

      5 stars
      Everyone in my family of 5 enjoyed this recipe. I’ll be adding to a regular rotation.

      Reply
    14. Nathalia Milis

      July 27, 2018 at 3:25 pm

      5 stars
      I just made it for lunch and was very tasty, super easy and what a wonderful presentation! Thanks for sharing

      Reply
    15. Janice Blackwell

      July 14, 2018 at 3:25 pm

      5 stars
      Made this wonderful dish this morning. My family does not jump into eating foods outside their norm but they loved this. I had it for breakfast, my husband will have it as his midmorning snack and my mom plans to enjoy the dish for lunch. I am new to cooking vegan meals and this is my second choice from your site. I also made the tomato and white bean salad twice. Another hit with my family. My goal is to cook every dish in this article. Thank you for your wonderful blog and all of these easy recipes in one place.

      Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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