This tangy and slightly sweet Thai Pineapple Fried Rice is a classic Thai recipe and a one-pot meal that can be put together in no time.
Unlike the basic vegetable fried rice, the addition of pineapple slices, cooked in oyster sauce and lemon juice, adds a spicy-sweet tang that makes this dish irresistible.
Here are some more Fried Rice Recipes that you can try – Thai Fried Rice, Schezwan Fried Rice, Chinese Egg Fried Rice, Chicken Fried Rice, Bacon Fried Rice, Vegetable Fried Rice, and Easy Mushroom Fried Rice.
Jump to:
About This Recipe
This Thai Style Fried Rice with Pineapple, also known as Khao Pad Sapparot in the local Thai language is a great dish to try if you are a fan of Authentic Thai food.
In this recipe, cooked rice is stir-fried with pineapple, veggies, and some delicious sauces used popularly in Thai cooking.
I have kept my Pineapple Fried Rice recipe vegetarian, however, you can even make it with shrimps, chicken, scrambled eggs, and fish sauce.
In both the veg and non-veg variations, during the stir fry of rice, you would definitely add white pepper, soy sauce, green onion because these ingredients actually enhance the flavor of the dish.
As this is a complete pan and stir dish, you can set aside cooked rice and can bring it together with a tablespoon of oil and other ingredients in no time.
That way, you can serve it hot just in time for dinner.
This Rice Recipe is
- Vegan
- Gluten-Free
- Light and healthy
- Gets ready in just 15 minutes
- Perfect for your weeknight dinners.
- Can be packed for your Lunch Box.
- Easy recipe, if you are craving authentic Thai food.
Ingredients
This recipe need very basic ingredients. You will need,
Sesame Oil – Sesame oil gives a very characteristic flavor to this dosh. However, you can use any regular oil too.
Ginger & Garlic – Like any other Asian recipe, this one also gets its the flavour from lots of ginger and garlic.
Red Chilli – The amount of red chilli is totally optional. Add as much heat as you like.
Pineapple – Pineapple is the star of this recipe. Use ripe juicy pineapple to give a sweet tang to the dish.
Bell Peppers – I have red and yellow bell peppers in this recipe but you can add vegetables of your choice. Mushroom, broccoli, zucchini go very well in this recipe.
Cashew Nuts – I have added cashew nuts for crunch in this recipe.
Sauces – I have added Soy Sauce and Oyster Sauce. You can also add Szechuan sauce for a spicy kick.
Cooked Rice – Make sure to use leftover cooked rice in this recipe. Freshly cooked rice becomes mushy while stir-frying and the resultant dish will become lumpy. If you are making fresh rice, refrigerate it for 2-3 hours before using it.
Step By Step Recipe
Heat oil in a wok.
Once the oil is hot, add garlic, ginger and red chilli and fry for a few seconds.
Add pineapple and bell peppers and saute for 2-3 minutes.
Then, add spring onion, cashew nuts and saute for another 2-3 minutes.
Later, add soy sauce, oyster sauce, lemon juice, salt, cooked rice and mix well.
Garnish with cilantro, red chilli and lemon wedges. Serve hot.
Frequently asked Questions:
This dish comes out better when made with leftover rice or one-day-old rice. Even if you are making it with fresh rice, make sure it’s cooled down completely before adding to the recipe.
I have used White Rice, but you can use Jasmine Rice too.
You can also substitute rice with Brown Rice, Quinoa, Cauliflower Rice or Couscous for a healthy alternative. Just follow the same recipe and use one of the above options instead of rice,
There are a few vegetables that go really well with Pineapple, for instance, yellow and red bell peppers, that I have used in this recipe.
You can also use Carrots, Green Peas, Onions, and Corn.
I would recommend you to use fresh Pineapple, as the tanginess required in the recipe won’t come from the canned ones.
Variations
With Chicken – Add grilled or boiled shredded chicken in the rice.
With Shrimp – Saute the shrimp for 3-4 minutes and then add in the rice.
With Coconut Milk – You can cook the rice in thin coconut milk instead of water. It gives a very nice taste to the final dish.
Serving Suggestions
This Fried Rice is so flavourful, that it can be relished on its own for a weeknight dinner. It can also be enjoyed with Chicken Panang Curry, Thai Basil Chicken, or with a side of Spicy Green Papaya Salad.
You can serve it with any Thai Curry of your choice. I sometimes also like to serve a nice spicy soup along with it as a starter and then this rice recipe in the main course.
So, this weekend stirs up all rice, pineapple, cashew with sauces and serve magic in a pineapple boat.
Storage Suggestions
This rice tastes best when made fresh but if you have leftovers, you can refrigerate for up to 3 days.
If you want to freeze this rice dish, transfer it in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw and reheat.
You might also like
Recipe Card
Thai Pineapple Fried Rice Recipe
Ingredients
- 2 tbsp Sesame Oil
- 2 tsp Garlic (Chopped)
- 2 tsp Ginger (Chopped)
- 1 tsp Red chilli (Chopped)
- 1 cup Pineapple (Cut into small cubes)
- 1/4 cup Red Bell Pepper (Cut into small cubes)
- 1/4 cup Yellow Bell Peppers (Cut into small cubes)
- 1/2 cup Spring Onions (Chopped)
- 1/4 cup Cashew Nuts
- 1 tsp Soy Sauce
- 1/2 tsp Oyster Sauce
- 2 tsp Lemon Juice
- 2 cups Cooked Rice
- Coriander for garnishing
Instructions
- Heat oil in a wok.
- Once the oil is hot, add garlic, ginger and red chilli and fry for a few seconds.
- Add pineapple and bell peppers and saute for 2-3 minutes.
- Then, add spring onion, cashew nuts and saute for another 2-3 minutes.
- Later, add soy sauce, oyster sauce, lemon juice and cooked rice and mix well.
- Add salt to taste and mix well.
- Garnish with cilantro, red chilli and lemon wedges.
- Serve hot.
Did you make this recipe? Let me know!