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:
-
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!
-
Soy sauce + oyster sauce – typically thought of as Thai homestyle.
-
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!).
Veronica Whelan says
Made tonight for dinner, and added egg. A huge hit, with just enough left over for lunch tomorrow.
Lana says
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!
Trudy says
I add cubed ham or chicken to this, and have a one-dish meal.
Very good!
Jude says
Love all your recipes.
Hari tanone says
Would you recommend this exact same recipe but using black/red rice?
Kristin Giffin says
Made this tonight with the Huli Huli chicken. Yum! Partner’s only comment was that the fish taste was strong. Any suggestions? Maybe a higher quality oyster sauce (any brand recommendations?) or less fish sauce? Thanks!
jax says
made this tonight with the Thai Satay.. Delish!
Annie says
Hi Nagi! I love love love all of your recipes. I am so excited to try this, but because of world events the only protein we have at home right now is hot dogs… Do you think cutting up hot dogs and adding them would ruin the dish? Should I alter soy sauce content since the dogs are so salty? Thank you!!
Nagi says
Hi Annie, that will be fine – I’d chop them up into small pieces and fry them off with the capsicum. N x
Annie says
Thank you, just made it and it worked great! Delicious as always!
Lani D says
My partner had never had cooked pineapple before and was wary of this side dish (which I served with the Huli Huli chicken). I wasn’t sure there was enough sauce/salt for the amount of rice, but I resisted the temptation to add more. It wasn’t needed at all, as the pineapple adds the flavour. Needless to say, my partner thought it was “yum” and “a hit”! Thanks, Nagi!
Nagi says
Wahoo, that’s awesome Lani, I’m so happy you enjoyed it! N x
Karen Lamarche says
Hi Nag
I love the idea of keeping leftover rice in the freezer so it’s ready to fry.
I also proof my bread in the dryer now too.
Thanks!
J.P. says
This box gets in the way when it pops up. All the time. I have to “X” out of it to continue reading the recipe. Frustrating!
“What to make with what you’ve got!”
Donell says
Would you consider writing a cookbook you have the most amazing recipes I work on the covid clinic and love to come home and eat what my daughter Megan has cooked that day from one of your recipes 🌈💕
Nagi says
I do have one on the cards Donell 😉 N x
Julian Leggett says
Tried the pineapple fried rice. Delish !!!! Actually ended up eating this as the main part of the meal with nothing added. Yum 🙂
Jacqui wolfe says
Hey Nagi.. could you “cheat” with rice and use the microwave stuff? i was thinking to add unmicrowaved at the stage 5 still..
Nagi says
Hi Jacqui – you can definitely use microwaved rice, just cook it as per the packet directions before using. N x
Lyn says
I made this last night along with Honey Soy Chicken. Both were excellent. I only made 2 cups of cooked rice since we were only 3 people. BIG MISTAKE…no leftovers…:( A++ dinner. Thanks
Annette says
Nagi, thankyou for the recipes you provide. I have made quite as few and my most recent favourite is the apple tea cake. What I find so special is your use of notes and explanations re the critical points of each recipe. Equally the provision of optional ingredients. So helpful. Look forward to every email from you. Stay safe and well.
Pam says
Delicious will make again. I love all the recipes from your site. Thanks
Elena says
As always very nice recipe.
Thank you very much!
Nagi says
You’re so welcome Elena! N x
A Manton says
I use Thai Mountain sauce in my pad Thai. IMO it is worth hunting down. Thanks for your recipes.
Du Preez says
Hi Nagi. I’ve been trying your recipes for a good 5 to 6 months and sadly, always neglect (due to laziness) to comment. Tried this Thai Fried rice with the Honey Soy Chicken today and it paired beautifully! Absolutely delish!X PS. Will try to be more attentive in future.