Pineapple Fried Rice

January 22, 2018 , Haiya

One of the things I was most keen on OD-ing on when I went to Bangkok, was Pineapple Fried Rice. Guess what was the one thing I did NOT find even once, in Bangkok? Pineapple Fried Rice. I don’t know if we were just going to all the wrong places or what, but our Bangkok trip was a food-related challenge and a half, but you can read all about that here.


I first had Pineapple fried rice in Malaysia, actually, and the best one I’ve had till date was at Tuk Tuk Thai. Little Bangkok in Dubai whip up a close second and it is incredibly delicious. I’ve noticed that they actually sneak in a handful of golden raisins for that added burst of sweetness, and I don’t know if that’s how some of the Thai do it or not, but I love it.

I’ve been meaning to try making some Pineapple Fried Rice at home for ages and ages now, and I probably would have continued putting it off had I not received a a whole pineapple in all its glory, as a present. I knew it was time to engage in the experiment, and so I did and I am pleased to announce that this one was a success, and unbelievably quick and easy.

Ladies and gentlemen, this recipe serves one. Please note that there you can adjust the quantities of any of the below ingredients to better suit your personal preferences. This is no baking, so there aren’t any hard set rules.

Prep time: 10 mins

Cook time: 5 mins.


  • 3 tablespoons of peanut oil or canola oil
  • 250 grams fresh shrimp
  • 1.5 cups fresh pineapple, cubed
  • 4 cups cooked and cooled brown rice
  • 1/2 cup chopped red onions
  • 1 tablespoon chopped garlic
  • 1/2 cup sliced spring onions
  • 2 tablespoons Tamari or soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons curry power
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 fresh red chili, sliced (optional)
  • 1/4 cup chopped cilantro
  • 2 eggs, lightly beaten- this is optional.
  • 1/4 cup fried cashews for garnish
  • A squeeze of lime at the end, optional


  1. In a wok, heat 3 tablespoons of oil, and add in garlic, onions, and shrimp. If you’re going to use egg, add the egg in at this stage as well. Give it all a quick stir, to scramble the egg.
  2. Mix all the wet ingredients together, add to wok. Stir.
  3. Mix all the dry spices together, and add to wok. Everything has got be done on high heat and super quickly as you don’t want the shrimp to overcook.
  4. Add pineapple, cilantro, spring onions, rice, and mix everything. The optional red chili goes in at this stage too.
  5. Serve in a bowl or save hollowed out pineapple shells for serving. Garnish with fried cashews, some more spring onion, cilantro, and even crispy fried onions if you’ve got some on hand. A squeeze of lime for a burst of freshness, optional.
  6. I like to serve my pineapple fried rice with a condiment that contains crispy fried (in mustard oil) onions, garlic, chili flakes, and dried shrimp. If you’ve got some iced Thai milk tea to boot, you’re set for life.