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!).
Thank you for the amazing Pineapple Fried Rice recipe! This recipe is perfect in every way. The seasonings are spot on, and the direction to use 3 DAY OLD Jasmine rice was so smart. I have made fried rice a number of times, and used “leftover” rice — maybe only 1 day old. The 3 day old rice makes the dish perfect — it just requires some planning. I now have 3 day old rice in my freezer stored in ziplock bags. That way I am ready to make this dish on a whim — which I know will be doing. I have also made this recipe with 3 day old brown rice. It is better with the Jasmine rice, but brown rice is much more “points friendly” on WW.
Woo hoo Donna! I am glad that you liked it!! N x
Made it last night, and it was delicious! Had it with grilled chicken, so we grilled the pineapple too! This is a keeper. Thanks so much – from Colorado!
That’s a great idea Alane!! I’m glad you liked it!! N x
This looks amazing. I’m useless at cooking rice and always have been! Would a packet of microwave rice be a useable substitute if opened straight into the wok?
I can help you with that!! N x https://www.recipetineats.com/how-to-cook-rice/
Such a great recipe when you have all the ingredients on hand, especially with all the rain and I don’t want to be out on the roads.
Stay safe Rayma!! N x
This is a keeper! I did add some eggs, a bit of cilantro, a chili and come cashews 🙂
This is a great side dish. I’ve made this a few times now and even eaten it as a main (I’m vego) and hubby just adds meat. Also made it once with the honey soy chicken and was a crowd pleaser. Thanks Nagi.
Hello, I too have a question about the amount if sugar added like Mary did which I did not see a response from you. The video shows a clearly overdose amount of sugar being added. Clearly much more than 1/ 2 teaspoon. Can you pkease clarify the exact amount of sugar to be added since the video appears to show at least twice or three times that amount. Please respond!!!
Hi Chucky, you can see the sugar in the ingredient shot on the post too – it’s only 1/2 teaspoon needed for this recipe, this is also the amount shown in the video. All my videos are accurate representations of the recipe itself. N x
Just made this to satiate my pineapple craving and omg it was so good! I just quickly pan fried some chicken on the side for protein and to make the rice main focus and I am ecstatic that I have leftovers ! I used sauce 2 and the flavour was perfect, the only thing I’m going to change next time is more pineapple; what can I say, I love pineapple
Super delicious, definitely going to try other recipes from here 😀
Love your recipes! This one just didn’t work for me though. I tried sauce 1, but something seemed to be wrong. The recipe says 1/2 teaspoon of sugar, but when I watch the video it looks like a lot more than 1/2 a teaspoon sugar is added. Is there an error in the recipe?
I was the same sadly, I love lots of these recipes but this one didn’t seem to work for me. I didn’t get the caramelisation on the rice, used sauce 1. perhaps my wok wasn’t hot enough, not sure.
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.