Pineapple Fried Rice (Printable View)

Thai-style jasmine rice with pineapple, vegetables and shrimp, served in a hollowed pineapple.

# Needed Ingredients:

→ Proteins

01 - 7 oz shrimp, peeled and deveined (about 0.44 lb) — optional
02 - 7 oz chicken breast, diced (about 0.44 lb) — optional

→ Rice

03 - 3 cups cooked jasmine rice, preferably day-old and cold

→ Fruits & Vegetables

04 - 1 medium ripe pineapple (reserve 1 cup chopped flesh)
05 - 1 small red bell pepper, diced
06 - 1 small carrot, diced
07 - 1/2 cup frozen peas
08 - 2 green onions, sliced
09 - 2 garlic cloves, minced

→ Nuts & Aromatics

10 - 1/3 cup roasted cashews
11 - 2 tablespoons raisins (optional)

→ Fats & Oils

12 - 2 tablespoons neutral oil (vegetable or canola), divided

→ Sauces & Seasonings

13 - 2 tablespoons soy sauce (use tamari for gluten-free)
14 - 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
15 - 1 teaspoon curry powder
16 - 1/2 teaspoon ground white pepper
17 - 1/2 teaspoon granulated sugar

→ Garnish

18 - Fresh cilantro leaves
19 - Lime wedges (optional)

# Directions:

01 - Slice pineapple lengthwise through the crown to create two bowls. Carefully cut around the inside edge and scoop out the flesh, leaving a shell approximately 1/2 inch thick. Reserve 1 cup of the chopped flesh for the rice and set the shells aside for serving.
02 - Pat shrimp or diced chicken dry and season lightly with a pinch of salt and pepper.
03 - Heat 1 tablespoon of oil in a large wok or nonstick skillet over medium-high heat. Add shrimp or chicken and stir-fry until just cooked through (shrimp opaque and curled; chicken no longer pink). Transfer to a plate and keep warm.
04 - Add the remaining 1 tablespoon oil to the wok. Sauté minced garlic, diced red bell pepper, and diced carrot for about 2 minutes until slightly softened.
05 - Add cold jasmine rice, breaking up any clumps with the spatula. Stir-fry the rice for 2–3 minutes until evenly heated.
06 - Return the cooked shrimp or chicken to the wok. Add frozen peas, reserved pineapple chunks, roasted cashews, raisins, and sliced green onions. Toss to combine.
07 - Pour in soy sauce and fish sauce, then sprinkle curry powder, white pepper, and sugar over the mixture. Stir-fry for another 2–3 minutes, tasting and adjusting seasoning as needed.
08 - Spoon the fried rice into the hollowed pineapple shells. Garnish with fresh cilantro and serve immediately with lime wedges if desired.

# Expert Hints:

01 -
  • People cannot stop talking when you bring fried rice out in a pineapple—dinner suddenly feels like a party.
  • This uses up leftover rice in the most vibrant, flavor-rich way I've found so far.
02 -
  • I once used freshly cooked rice and ended up with a sticky, clumpy mess—cold rice is essential.
  • Carving the pineapple works best with a spoon for scooping—forget the fancy gadgets.
03 -
  • A wok is perfect, but a big nonstick skillet keeps rice from sticking if you're wary of high heat.
  • Letting the finished rice sit uncovered for a minute softens the edges and keeps it from getting soggy.
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