Thai Pineapple Fried Rice
Thai-style sweet and spicy pineapple fried rice with scrambled eggs and cashews. This is a healthy and quick weeknight dinner! So much better than take-out.
Updated by Kathryne Taylor on September 5, 2024
I haven’t done any real cooking in our Austin kitchen yet, but this homemade Thai pineapple dish is looking pretty tempting after all the tacos I ate yesterday! I’m determined to eat all the tacos in Austin.
Back to Thai food. This pineapple fried rice recipe was inspired by a meal at Sweet Basil in Norman, Oklahoma over the holidays. I really loved the combination of sweet, caramelized pineapple with Thai spices.
I can’t claim that my version is traditional, but it does taste very close to my memories of that dish. I used some leftover bell pepper instead of tomato and thought it was pretty great that way.
The cooking method for this fried rice is a riff on my spicy kale and coconut fried rice. If you’re a fan of that recipe, I think you’ll love this one, too, as well as my veggie fried rice and the coconut fried rice in my cookbook. Please let me know how it turns out for you in the comments!
Before you get started
A couple of quick notes:
- This meal comes together very quickly, so make sure your ingredients are ready to go before you get started.
- Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes).
How to Make Thai Pineapple Fried Rice
Thai Pineapple Fried Rice
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Ingredients
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Instructions
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Notes
Recipe adapted from my spicy kale and coconut fried rice.
*Rice notes: For 2 cups cooked rice, you’ll need to cook up about ⅔ cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4.
MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
If you love this recipe: Be sure to check out my other Thai-inspired recipes here!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi,
I love your blog and the recipes :). Just a quick question which is the mushroom taco Torchy;’s have? Never tried that. Their fried avocado Taco is amazing too.. Also have yor tried taco deli?? Another taco place to die for.. I have a long list of restaurants in Austin to try. :)
The Independent is the mushroom taco, and the Dirty Sanchez is a pretty good taco too. However, the BEST thing to get at Torchy’s is their chips and queso. YUM!!!!!!!
Yep, the Independent is the one! I was really tempted to order some queso, but Ali wasn’t there to help me eat it. We’ll have to go back soon!
Get the chips and guac… it is much better than the queso and healthier. Also you can watch Torchy’s web-site for their secrete taco of the week. My regular combo is a Dirty Sanchez and an independent!
And did you hear when Obama last visited Austin he had a Democrat, Republican and Independent just to be fair… haha.
If you’re in Austin, eat at Koriente (awesome Korean food mostly vegan), Veracruz All Natural (migas breakfast taco) and Uchi for a night out. Uchi has awesome vegan and vegetarian sushi and sashimi. My personal faves are the watermelon nigiri and the bond roll.
Awesome, thanks Veena! I just added those to our list.
If you have Cookie with you, then the leash-free dog park south of downtown is a must. Then go to Bouldin Creek Cafe just a few minutes away. They have a dog-friendly patio and a vegetarian menu. My boys were absolutely horrified when they realized there was no meat to be had.
Cookie is with me! I think we’ll try to find that dog park this weekend. Bouldin Creek Cafe sounds like a winner! Thanks for the suggestions, Veena.
Gahhh this sounds so good. I love the combo of pineapple and cashews!
http://www.youtube.com/sparklesandsuch26
I second the recommendation for Veracruz All Natural. Their migas taco is the best I’ve had in Austin. Torchy’s is always a favorite. Mother’s is a great vegetarian restaurant in town!
Thanks, Chelsea! Can’t wait to try those places!
This sounds wonderful! I love your technique of caramelizing the pineapple. I grill pineapple rings during the summer, but why wait until it’s grilling season to enjoy that kind of flavor? The cashews are a nice touch as well. Can’t wait to try this!
I love the combo of pineapple and thai spices. This sounds / looks amazing! YUM.
Yum!! If I hadn’t just had chilaquiles for a late breakfast, I’d be running to the kitchen to make this right now.
When I make pineapple fried rice, I add shelled edamame for extra protein. I prefer making it at home, so I can load up on veggies and use less rice. It’s also great (and healthier!) with quinoa. And, for another sub, if I don’t have pineapple, I use mango. Really yummy with cashews.
Great ideas! Thanks, Lisako. I should have thought to try adding edamame.
This sounds so flavourful and delicious – perfect for a mid-week treat! Definitely taking your vegan suggestions on board too
Can’t wait to try this recipe! Pineapple fried rice is my fave :)
So, I was wondering this morning what on earth I’d make for dinner tonight and was hoping that my food blogger invisible friends would pull through for me – nailed it, Kate! Totally making this for dinner tonight. Sounds delicious. Loved the coconut and kale stir fry, so I’m sure this one will be a hit as well. Thank you!
Thanks, Breanne! Hope it turned out great!
Lovely! Absolutely delightful. It’s brimming with color and looks delish! Hope you’re having a great time in Austin.
Thanks, PL! We’re loving it!
This looks amazing and so easy Kate!
Oh no, that sucks you locked your keys in your car! Hopefully you have AAA. Don’t they unlock it for free?
Well at least you had a belly full of delicious tacos while you waited. :)
This stir fry sounds amazing! Imagining the caramelized pineapple and the crunchy cashews is making me hungry!
Actually, I pay a small amount for roadside assistance through my car insurance and that was the first time I’ve taken advantage of it! Hope you get a chance to make this fried rice soon!
This looks utterly divine! Keeping it open in a tab for some inspiration/motivation. Hope you’re having a fabulous time in Austin.
This looks amazing – I cannot wait to make it this weekend!
I love the Thai flavors and pineapple addition – now I find myself with a serious fried rice craving!
I’d also suggest adding Cashews and Thai Basil!
D’oh… I didn’t see the cashews on the first read.
Your kitchen looks divine and I can’t wait to see more of your adventures in Austin! We love Thai in our house, and while I might be the only pineapple eater (more for me!) I know this dish is going to be loved at our dinner table :)
I love Thai food, thanks for sharing this recipe. Can’t wait to hear mor about your Austin eating adventures.
I love the flavors of Thailand! This rice looks heavenly :)
I can assert that Thai fried rice is the very best sort, and this version looks delicious. I love that sweet-salty combination that comes from pineapple and soy sauce. Have fun in Austin!!
What a flavorful rice!
I am the biggest sucker for Thai food, and even though I just ate breakfast, you’ve got me hungry again Kate! This looks fabulous!
Love it sooo much! Yummy!
I’ve never had thai fried rice but it sounds like something I will add to my “go to” recipe list! I just love pineapple :). How are you enjoying your trip in Austin? If you haven’t been yet, you should check out Juan in a Million and get their breakfast tacos. Life changing.
Loving it so far! We’re getting settled and have a long list of restaurants to try. Just added Juan in a Million! Thanks, Heather!
this sounds delish! I love pineapple.
This looks fabulous! I’m a snob when it comes to pineapples (only fresh, thank you very much and a strict no to pineapples on pizza) but you’ve nailed it! Enjoy Austin!
Love the addition of cashews. In my mind, they make everything so much richer! Yum.
Thanks, Michelle!
I LOVEEEEEE pineapple fried rice. I’m going to have to try this…brings back lots of good memories. Beautiful photos. xx
I LOVE fried rice. CanNOT wait to try this!
I tried this and I loved it. And it was so easy to make. I suck at cooking, but this has given me hope. So glad I stumbled across your blog!
Hooray! Happy to hear it. :)
I made a half-recipe of this last night-delicious! Similar to a favorite curried fried rice I often get at a local restaurant, so I’m pleased I can make something just as tasty at home. Thanks!
Awesome! So glad you enjoyed it, Tracy.
Just made this for lunch today!!!! OMG amazing. Thanks for all the great recipes, I have tried several and each is as great as the first. 2-4 servings you say…this is too good to make it to 4 servings
Hooray, thanks, Suzanne!
I have pneumonia and am supposed to rest . During that time I came upon the picture and recipe of your Thai pineapple fried rice. I tried to resist but finally decided to get up and make it for lunch ( with the only change of farro already cooked in my fridge used instead of brown rice ) I finally sat for lunch quite exhausted by the effort ( nothing to do with the recipe ! ) and it was such a feeling to take that first bite and realize it was totally worth the effort …. :)
Thank you !
Nathalie, I hope you feel better soon! So glad this dish was worth your effort.
I was in Shanghai over the holidays, and we ate something very similar to this at a Thai restaurant (albeit much more oily and MSG-filled!). I’ve been wanting to recreate with a healthy twist – thanks for sharing!
You have to go to mi madre’s for breakfast tacos. Their salsa is
Just added it to my list!
I’m making a janky version of this for an Asian-ish inspired dinner with my family tonight! (I think they’re coming over just to hang with my pup though) Big hugs to you and Cookie down in Austin. That mushroom taco sounds unreal. xo
Super delicious. Will become part of my regular rotation. Thanks!!
Hooray, thanks Ava!
I’m having a Cookie and Kate stir fry festival here this weekend and it’s making a sucky week a lot better. Kale and coconut Friday, this Thai awesomeness yesterday. I’ll share that canned pineapple worked great (how did you know I had a can lurking in the cabinet?) and I’ll add tofu next time so I can basically live on this dish forever and ever.
Oh man, I missed a stir fry festival?! Hope this week is much better than the last, Anne!
Thai food always always always sounds good to me, authentic or otherwise. I cannot wait to try this…fried rice here I come!
Love this recipe! It’s perfect weeknight meal–comes together very quickly and reheats well for lunch the next day. It’s also easy to adapt–I dumped in some leftover edamame on a whim and it was quite tasty. Thanks for coming up with such great recipes, C+K! When’s the cookbook coming out? :)
Thanks, Sarah! So glad you are enjoying this one. Edamame sounds like a great addition. Hoping to have good news about a cookbook soon! :)
I have never been disappointed by one of your recipes, but this is truly something special. I made it twice this weekend! Thanks for keeping me well fed.
Katherine, thank you so much! :)
So, I’ve never commented on any blog ever (big day for me!) but I’ve lived in Austin with my dog Molly for 8+ years and simply had to send some recs your way:
Dogs –
Turkey Creek Trail at Emma Long Park is AMAZING. It’s all off-leash, has lots of water for the pups to splash around in…it’s great!
The Greenbelt is also fantastic as are some further away hiking destinations such as Pedernales Falls, Blanco State Park, Enchanted Rock, and Inks Lake.
Town Lake – I live about a mile from the lake and my dog has spent most of her life either accompanying me on runs or swimming at Auditorium Shores or Red Bud Isle. The lake and its trails are one of the primary reasons that I’m still here.
Veggie Tacos –
I’m always on the hunt for veggie friendly tacos. Tacodeli, as others have already said, is amazing. It’s a life goal to figure out how they make the Freakin Vegan taco and their Dona salsa. Fork and Taco on Burnet has an amazing beet taco (and I hate beets) as well as a cauliflower-elote taco that changed my world.
Sorry that ran a bit long. I am going to make the pineapple fried rice this week in advance of the Austin Marathon. I need all the pre-race carbs that I can get! Thanks so much for making so many inspiring veggie meals!
Hi Beth! Thank you so much for your advice! We went on a very long walk around Town Lake this weekend. Definitely going to hit up the others that you suggested and we’re going to Tacodeli for lunch today! I’ll order the Freakin Vegan taco and try to help you figure out the ingredients. Good luck at the Austin Marathon, I’ll be rooting for you!
All my fav things in one recipe! I hope you and Ali are having fun in TX :D
This was absolutely delicious. We could not stop eating it–it had all the flavors of restaurant Thai fried rice, but was so much lighter and more vibrant (I was skeptical that there weren’t a lot of flavoring-type ingredients, but it was perfect as written). I made the rice and chopped up the pineapple over the weekend, so on this hectic weeknight it was 15 minutes between pulling the ingredients out of the fridge and having dinner on the table. Thank you!
Hooray! Thank you, Erika.
Looks like a wonderful marriage of colors and flavors. Yum..
We are a mixed vegetarian/nonvegetarian family and I am always looking for dishes that cut down on having to make two dinners. This filled the bill perfectly. The only issue I had was to force myself to stop eating it all by myself. Thanks for a keeper!
Thank you, Vivian! I’m glad you and your family enjoyed it.
That was super delicious and easy. I love the recipe you adapted it from but I may like this one even more. My meat eater husband loved it too. More stir fries like this please! :)
Fried rice rather!
Hooray! Thank you, Kerry.
This looks delicious!
I just made this for dinner with thai spring rolles. The taste was great, love ti! Greetings from The Netherlands
Sounds like a great combination! Thank you for commenting, Monique!