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.
Amazing meal! My whole Family enjoyed it and I just can‘t get enough. ;–)
That’s wonderful, Meghan!
I made this Thai Pineapple fried rice and combined this and two of your other recipes, the crispy baked tofu and extra veggies f/r. The results were delicious. Used my own sauce which was sugar, tamari, sesame oil, garlic and ginger paste, shaoxing, my fermented garlic/chili hot sauce. Added a bag of frozen par steamed Asian stir fried veggies in addition to the pineapple, & extra diced onion and garnished with sliced scallions.
I love the creativity! Thanks for sharing, Diane.
I haven’t made this yet but will next week when I have $. I will use vegan flax eggs and let you know the result.
Let me know what you think when you try it!
I spent hours looking at pineapple fried rice recipes before picking this one… and I’m so happy I did. This was delicious. I added 2tsp yellow curry powder to the soy sauce and tossed in 1/2 cup of edame. I’ll definitely be making this again. Thank you!
You’re welcome! I’m happy you found it too, Nicky.
Yummy recipe. The family loved it. Thanks
I’m happy to hear that, Jennifer!
I loved the simplicity and especially how bright/beautiful this was! It needed something—everyone in my family chose to add their own touch—more lime, more pineapple, more soy, etc.
Thanks, Kristen! I love the personal touch idea.
What would you serve with this to make it a complete (vegetarian) meal?
This makes a great meal on its own, but you could serve with a simple salad or soup. Here are some some options in the same profile: https://sooka.info/search/?q=thai
Do you think there is any way to veganize this one? Could I skip the eggs or use something else in place of? Thanks for any advice – looks so yummy!
You could omit the eggs and the 1 ½ teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.
Wonderful – thanks so much! I love your crispy tofu…I’m so making this! :)
Soooo yummy! My meat eating husband loved it and it was super easy to make. Thanks for the great recipe…can’t wait to try more from your website.
My little people weren’t too keen…but I thought it was so good I’m going to keep making it until they are converted
You’re welcome! I’m glad your husband loved it. Maybe next time the little ones will, too!
Followed this recipe exactly (except subbed the cilantro for basil) and it turned out AMAZING! So much flavor was packed into each bite. Made it for a date night for me and my boyfriend and it did not disappoint. Also, the colors were beautiful! We finished the whole thing (we had it as an entre), but I wish i had leftovers. Will definitely keep and make again.
Thank for sharing, Adena!
Made according to the recipe, and it was bland. Added more soy and sriracha and it was a little better. It seems like it needs a little something more. Sorry.
I’m sorry you didn’t love it. But thanks for the feedback!
Was very tasty.
Could use a little more flavour to improve. Maybe add a different spice?
I’m sorry you didn’t love the ratio! You could always add more of your favorite already included. Did you add any hot sauce at the end?
When do you add the garlic? Did I miss it?
Please see step 2. :)
I just made this tonight. My family and I loved it. Thanks so much!! Look forward to making it again.
So easy and good for left overs for lunch. I added chicken in before cooking pineapples and red peppers and used precooked rice pouches to speed up cooking time!
Thanks for sharing, Haily!
Delicious. I doubled the recipe and made half with tofu for my vegan friend and half with chicken for me. They both turned out great! Will make again!
Wonderful, Angela! Thank you for your review.
This was amazing!! I added some sugar snap peas and shredded carrots. Even my notoriously picky 10-year-old daughter loved it. Thank you!
You’re welcome, Pam! Thanks for your review.
I made this for dinner last night and it was YUMMY! Very quick and easy! My husband is vegetarian and I have to eat gluten free, so recipes that work for both of us are sometimes hard to find- but this was spot on! I substituted mango for the pineapple because that is what I had in the fridge- I used a gluten free Teriaki sauce from La Choy. FABULOUS!
I’m excited you love it, Vicky! Thank you for your review!
This is probably my husband’s favorite recipe I have ever made. He absolutely loves it! I think it’s delicious, too. We made it once with scrambled tofu, instead of eggs, and it turned out well, for any vegans who might want to try that.
I’m glad he loves it, Hannah! I appreciate the review. I like your vegan alternative!
Yummy and easy to follow!! Loved it❤
I’m happy to hear that, Kate!
Super easy to make, super flavorful. Tastes very ‘clean’, not oily or processed. Does well when rice is substituted with frozen diced cauliflower. This is a favorite recipe!
A great one to have as a favorite, Arianne!
Oh my gosh! I just made this and it was amazing! Added chicken. Family loved it!
I’m happy to hear that, Rebecca!
This is the bomb! I topped the rice dish with the fresh pineapple because I added a Serrano pepper to the mix. Perfect balance !
Thanks for sharing, Deborah!
This rice is the bomb! So delicious, I added a fresh serrano chile for heat.
That sounds great, Deb!
So, so good!
Thank you, Jessica!
This was absolutely fabulous. I used liquid amino acids instead of soy because that’s what I had on-hand and didn’t have sriracha or chili garlic sauce (added a couple of dashes of hot sauce.) This will become one of my go-to recipes. Double it for leftovers!
Thank you for sharing, Stephanie!
Hello! I’m adding this to our family menu for next week! I don’t have garlic chili sauce. What would be a good substitute?
Thanks!
You could try a different hot sauce!
Kate, I made this for dinner and my family LOVED it! Several of your recipes are a staple in our household (falafel, Apple pie and others). Now also pineapple fried rice. Not once, I mean not once your recipes have failed. You are my number one to go for inspiration and new ideas. Keep cooking so we can keep eating!!!! Thank you a lot!
Loved this recipe!
I deeply browned at least a half cup of shaved coconut and it really woke up the recipe to a new level!
I added it at the same time as the cashews.
Great recipe! Thank you
Thanks for sharing, Kati!
This recipe was simple and easy to complete. My rice turned out well. I used a ginger soy sauce versus the tamari sauce & regular soy. I also put half of teaspoon of sesame oil. I used more rice for my family and therefore used more vegetables. I also used canned pineapple chunks in Pineapple juice and used some of the juice for taste. I also made sauteed chicken breast & cooked with the sweet chili sauce. Great receipe & easy meal.
Any chance this can be done ahead? Thanks.
Sure! Makes great leftovers.
I’m a bit late to the party, and so glad I found this recipe on your website. This rice is absolutely delicious. I used brown jasmine rice and added the zest of one lime with the tamari and garlic sauce. Thank you so much for sharing your recipes with us.
Regards,
TWeber
I’m happy you loved it, Tricia!
One of my all time favourite recipes, I make it regularly (including tonight) and I just can’t get enough of it. I love that it’s so quick and yet soooo delicious. As it is difficult to get good fresh pineapples here, I ususally use canned pineapple and it works great.
I love to hear that, Stefanie!
Amazing! This was my first recipe of yours, of five that I chose for this week’s dinners. Definitely will be making this again! Thank you for sharing!!
You’re welcome! A great one to try first. :)
This was incredibly easy, especially for how extremely delicious it was! You have knocked it out of the park once again Kate, thank you for your wonderful recipes!
Wow! This came together so quickly and easily. I am so impressed with the flavor, too! I love fried rice and this is such a nice way to indulge at home. Thank you!
Just made this dish….OMG delicious. Satisfied all my cravings (sweet and spicy) at once!
Love the hint of lime at the finish
This dish is ABSOLUTELY DELICIOUS. Made it for the whole family and it always goes down really well. (Anytime i have left over fruits, vegetables & rice i chop, bag and freeze) I uesed my left over frozen pineapple, garlic and brown rice and this still worked and tasted absolutely fantastic. Keep red pepper and spring onion fresh so you still have a crunch.
Hooray! Thanks for sharing, Natasha!
I really liked this combination of flavors as someone just getting into veggie meals. One note – I think the cashews would work without cooking them as much – or at all as they lose a little crunch and flavor in my experience. But overall, great dish.
I made this last night and pumped up the veggie content my adding some cabbage. It was delicious with plenty leftover for tonights dinner too!
Thanks for sharing, Helen!
I plan to make this tonight…am cooking the rice now so it is chilled in time. Since my husband and I cannot eat bell peppers, I subbed in some raisins instead. All the Pineapple fried rice I have had from restaurants around here all had raisins in them. They also used chicken and shrimp, but I am wanted a meat free version, heh. Am really pleased I found this recipe.
Thank you for sharing your changes, Moriaelini!
Turned out great! Thanks!
You’re welcome!
HI Natalie, I have frozen this in 1 cup portions, it freezes well, freeze in zip-lock baggies & take out any air. Tastes just as good re-heated
Thank you for sharing, Heidi!
It was delicious- I loved the pineapple!! I may leave out the nuts and add in bacon next time just to mix the savory with the sweet- yum!
This looks good, I want to try this with Cauliflower
Excellent recipe! Enjoyed it for dinner today. Readily available ingredients and clear description. Thanks a lot. My rating 5/5
Thank you for your review, Ruchika!
Next time you are in Norman, OK, stop into Wing It the Korean restaurant at 760 W. Main St. It is authentic. I have been going there since they were in Moore and they are great people and they make great food. Treat yourself!
This recipe turned out great! I added extra soy sauce but otherwise made it pretty much as called for. Will definitely make again.
I made this last night and it is delish! I added some pre-cooked chicken cubes for my carnivore husband and made my own chili-garlic sauce (which I think was really worth it). You’re right when you recommend to have everything ready to go, you don’t want to be running around the kitchen when making this. Other than a stone-cold pineapple hater I think you’d be hard-pressed to find anyone that didn’t like this and it must be fresh pineapple (canned ain’t gonna cut it). Thanks for this one and I’m looking forward to trying many more or your recipes. ¡Provecho!
Late to this recipe party, but loved this take on fried rice, lighter and tastier than the traditional, greasier version with the coconut oil. Also added diced mushrooms alongside the pineapple and red pepper, and fresh chilli to garnish, yum!