There’s various versions of Pineapple Fried Rice around, but I think the best is Thai. The sweet, juicy pieces of pineapple goes so well with the savoury flavoured jasmine rice! Terrific side dish for tropical dishes, summer BBQ’s and of course, with all things Thai.
Pineapple Fried Rice
Pineapple Fried Rice is of Thai origin, though there’s iterations of it all around the world. While some recipes use little more than a dash of soy sauce, this is a recipe that stays true to the Thai way and will evoke memories of warm balmy evenings in Thailand, eating at beach shack diners with your toes squidging in the sand, sipping on fruit cocktails.
Or – at rickety tables at your cheerful local Thai restaurant. 😂
This is the rice dish that was spied on the side of the Honey Soy Chicken recipe I shared on Monday. Noticed and requested by a number of readers!
Here is the photo in question:
And here’s a nice close up of the pineapple rice so you can see it in all its glory! Fluffy grains of jasmine rice, colourful veggies, sweet juicy pieces of pineapple all tossed in a savoury, slightly sweet Thai fried rice sauce.
What goes in Pineapple Fried Rice
Here’s what you need to make Pineapple Fried Rice – the Thai way (the best way!). While it is of course best to make this with fresh pineapple when they’re ripe and at their prime, canned is perfectly acceptable (and a heck of a lot faster to prep!).
3 Thai Sauce Options
The right sauce is key to making a really tasty pineapple fried rice and this recipe offers 3 options, all of which are very tasty:
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Fish sauce + oyster sauce – truly authentic Thai, terrific caramelisation / depth of flavour. In fact, purists say it’s “illegal” to use soy sauce in Thai cooking. That if you do, it’s Chinese food not Thai!
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Soy sauce + oyster sauce – typically thought of as Thai homestyle.
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Soy sauce + Maggi seasoning* – commonly used by Thai restaurants outside of Thailand
* Thai Seasoning Sauce is a sauce with more flavour than soy sauce. Gold Mountain is the most common one in Australia. It is available in Asian stores and some grocery stores, and costs around $2 for a large bottle.
Feel free to use any cookable vegetables you want. I like using colourful veggies – on theme with this tropical dish!
How to make Pineapple Fried Rice
It’s nice and quick to make – everything is just fried up in a skillet or wok. Use a large one so you can toss enthusiastically because that’s the key to reducing the sauce down and making it almost “caramelise” the rice grains which = flavour!
What to serve it with
This is a Thai side dish, so obviously Thai foods are no–brainer companions! Thai Cashew Chicken Stir Fry or Thai Satay would be fantastic. If curry is on the brain, I have the favourites covered! Pick from Yellow, Red, Green or Massaman Curries. Meanwhile for a fresh contrast, a Green Papaya Salad is perfect.
Or even just Asian foods!! Still it would be criminal to limit our imaginations to just these cuisines. In fact, as mentioned above, this is the very side that was depicted in Monday’s grilled Honey Soy Chicken which, despite having soy sauce in it, is the only Asian thing about it.
It’s practically a mandatory side for tropical themed menus, it will pair beautifully with Caribbean foods (like Jerk Chicken), or use it to elevate simple mains such as pan seared fish.
I’d weep with happiness if I saw it alongside a pile of sticky BBQ Pork Ribs, slices of ultra tender Beef Brisket, Sticky Chicken or any seared, grilled or baked salmon, shrimp/prawns or fish.
Here’s a little preview of some of the above mentioned – plus a few extras:
Ideas for other dishes that go with pineapple fried rice
And one last thing – as with all fried rice dishes, while it’s best served straight out of the wok, this isn’t usually practical if you’re making multiple things on the stove or it’s part of a spread. So you’ll be pleased to know that it reheats very well in the microwave – or even covered in the oven! – Nagi x
Watch how to make it
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Pineapple Fried Rice (Thai)
Ingredients
- 2 tbsp vegetable oil
- 2 garlic cloves , finely minced
- 1/2 onion , finely chopped
- 1/2 red capsicum / bell peppers , diced (~ 3/4 cup)
- 1/2 cup peas , frozen
- 3 cups day old jasmine rice , cooked (Note 1)
- 1 1/2 cups pineapple pieces , fresh or canned drained (~ 220g) (Note 2)
- 1/2 cup green onion , sliced
Sauce Option 1 (Base version, recommended):
- 1 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1/2 tsp sugar
Sauce Option 2:
- 1 tbsp oyster sauce
- 1 1/2 tbsp soy sauce , light or all purpose (not dark soy)
Sauce Option 3:
- 1 1/2 tbsp soy sauce
- 1 tbsp Thai Seasoning (Gold Mountain)
Instructions
- Heat oil in a wok or large non stick skillet over high heat.
- Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 1 minute.
- Add peas, stir for 30 seconds.
- Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
- Add pineapple, stir for just 30 seconds to warm through.
- Stir through green onions then serve!
Recipe Notes:
- Fish sauce + Oyster Sauce (base recipe) - the version that purists say is "real" Thai fried rice because if you use soy sauce, it makes it Chinese (or other Asian)
- Soy Sauce + Oyster Sauce - more akin to Thai home cooking
- Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.
Nutrition Information:
Life of Dozer
The local Pet-O is like Disneyland for dogs – they hoon around the warehouse in a tizzy of excitement over the smell of treats and dog food, not to mention toys, toys, everywhere…
But Dozer? He’s figured out the best place to be is behind the counter. That’s where the shop assistants reside who dole out the seemingly endless supply of dog treats. “It’s his payment for helping!” they declare.
Hmmph. He seems to be getting “paid” a LOT more than he’s helping (negative contribution, it seems to me!).
OMG this was AMAZING!!! Followed recipe to a T and the results were better than anything I or my 10 guests have ever even had in a restaurant. Only downside is that my husband now thinks I should have a food truck lol! Try this- you won’t be disappointed. I made this along with a kalua pig, Huli Huli chicken and a Hawaiian slaw for a luau themed event I was hosting. 5 Stars and I never leave reviews for anything. Only complaint is there weren’t more leftovers!
Delish! Perfect recipe, easy to make, simple and very tasty. Thank you. We really enjoyed it.
Lovely tasty rice dish – I used easy cook long grain rice.
Served it with Nagi’s Huli Huli chicken. A delicious meal.
Best rice ever with sauce 1! The texture was amazing. My kids loved it, no leftovers! I will definitely make it again. Thank you for reliable, tasty recipes! Cheers from Canada!
I wanted to stay true to the Thai version, so I cooked with sauce 1. I also added 1 chicken breast and 2 scrambled eggs. I was leary of not adding salt, but it did seem like it was missing something. My husband suggested adding red pickled ginger as a garnish when served and that did the trick! It was delicious!
I think I’ll try adding a bit of fresh ginger to the recipe next time.
Made sauce 1 with honey garlic chicken breast. Was delish, however I too think salt was missing, so would try sauce 2 next time. Thank you for your amazing recipes Nagi. You’ve inspired this single mum of three to cook so much more!
Yummy!
I added a handful of cashew nuts and paired it with Thai basil chicken…they went really well together.
Thanks for the recipe!
Tasty side dish. Did sauce #1, needed some salt, added soy and realised that what was missing! Will do with sauce #2 next time. Thanks Nagi!
Love it. I made with sauce 2. Amazing and delicious
Using sauce #2 this was the dish I served with your Thai Chicken Satay. Colourful, quick & oh so easy. Perfect for a summer Christmas dinner.
Delicious, thankyou (using sauce #1 & some chilli 😁)
have you tried this recipe with cauliflower rice?
Hi A, you definitely could – it will be delicious! N x
Is capsicum the same thing as a red bell pepper? Would love to try this but I want to be sure I am using the correct ingredient.
Hi Leslie, yes the same thing – just called something different depending on where you’re located. N x
Yas! My kid loves this dish so much, everytime I have pineapples in the kitchen (which supposed to be baked), she asks me to make this instead 😂
Never tried the 2nd and 3rd base sauce options because I’m already hooked with the original base sauce ❤️
Love all your recipes! Is the day old rice cold or do u warm it up before you add?
Pretty sure you use it cold!
Dear Nagi,
Doris from Mumbai ….India here , I have made many Chinese , thai dishes from your recepies and all have turned out exceptional , I am a self trained cook trying out dishes from across the world , I have seen and read many videos / recepies by many renowned chefs like Jamie Oliver , Gordon Ramsey , nigella Lawson , and Marion for south east Asian dishes but I want to tell you ,when it comes to learning , replicating dishes and the outcome ie taste of the dishes , you are the best and I can say this after trying out and comparing dishes given by you and all these people ,your measurements are right and the way you give substitutes understanding availability issues your are a blessing. I could cook so many recepies during lockdown it was amazing , thanks a ton ..: not Much authentic Chinese and thai available in Mumbai but now I can eat everything by making them myself ..: thanks again ….
Made this along with the honey lemon salmon… Sooooo good! It was a super delicious, quick, easy meal. It looked like I slaved in the kitchen instead of playing on my phone… Haha. I did not have oyster sauce, so subbed hoisin instead. And doubled the peas in lieu of capsium. Still yummy! Thanks again, Nagi 🙂
Could Hoisin sauce be a good substitute for the oyster/fish sauce? Or too different?
Hi Ty, you can use hoisin, the flavour will be slightly different but still tasty! Use it as sauce option 2. N x
Made tonight for dinner, and added egg. A huge hit, with just enough left over for lunch tomorrow.
I love this rice. I’ve tried all 3 sauce options and I do think option 1 is the tastiest. I can’t stand the funky smell of fish sauce, but it’s worth the compromise for taste b/c it really makes this dish pop!