Pineapple Fried RiceJump to Recipe
This Pineapple Fried Rice recipe’s delicious flavour is a combination of sweet from the pineapple and savoury from the shrimp and soy sauce. A favourite Thai takeout dish, why not try making it yourself at home?
Where Does it Come From?
The recipe originates from Thailand. It shouldn’t be a surprise though. It’s probably one of the top dishes that comes to mind when people think of Thai food, second to pad thai. Fried rice recipes are also found all across Asia, each country with its own signature version.
Its delicious taste isn’t the only reason it’s so popular. Pineapple fried rice has a beautiful presentation that is definitely social media worthy. In some restaurants, the dish is served in a hollowed-out pineapple!
Pineapple Fried Rice Recipe
The star of the show in this Pineapple Fried Rice recipe is obviously the pineapple. This means it’s important to get a good one. You want to pick a super sweet and juice one. Don’t worry if you have leftover pineapple. They make a great healthy snack on their own.
You can opt and use canned pineapple, but then you won’t be able to serve the dish in the pineapple hull. If you are using canned pineapple, you can add some of the leftover juice to sweeten the dish. Just be careful to not add too much or the rice will become very soft and mushy.
Fried rice is usually seasoned with soy sauce. In this recipe, we’ve replaced it with fish sauce. Feel free to use regular soy sauce though.
You can also switch out the shrimp in this recipe with your protein of choice. It goes great with chicken and tofu as well!
If you love Thai food, check out our Thai Chicken Basil recipe as well.
Pineapple Fried Rice Recipe
- 1 pineapple
- 3 tbsp vegetable oil, divided
- 2 eggs
- ½ lb shrimp
- ¼ lb calamari rings, (optional)
- 3 cloves garlic
- 1 medium onion
- 1 ¾ cup cooked white rice
- ⅓ cup peas
- ⅓ cup corn
- ½ small carrot
- 1 tbsp fish sauce
- 1 lime
- 1 stalk spring onion
- Using a sharp knife, cut the pineapple in half lengthwise, stem included.
- Cut the inside of the pineapple into cubes and scoop everything out. It’s recommended to cut it in rows of 4 to make discarding the core pieces easier.
- Scoop the pineapple flesh out using a spoon. Discard the core and set the flesh aside. Save the hollowed-out pineapple halves.
- Peel your shrimp but try to leave the tails on. Set aside.
- Peel the garlic, onion and carrot. Mince your garlic and dice the carrot and onion into small bite-sized pieces.
- Rinse the green onion and cut off the ends. Then chop it finely and set aside for garnish later.
- Beat the eggs in a small bowl and set aside.
- In a large wok, heat the 1 tablespoon oil over medium heat. Add in the shrimp and cook for 1 to 2 minutes. Remove and set them aside.
- Add the remaining oil to the wok and heat on high. Add in the minced garlic and diced onions. Stir-fry until fragrant.
- Then add the cooked rice, peas, corn, and carrots. Cook everything until the rice becomes slightly brown and the vegetables are thoroughly cooked.
- Add in your pineapple flesh and mix everything together.
- After, add the shrimp back in and season the fried rice with fish sauce.
- Once everything is well-mixed and cooked, pour the beaten eggs all over the rice. Mix and cook for 2 more minutes.
- Remove from heat and put the fried rice into the empty pineapple halves.
- Juice the lime directly on top of fried rice and garnish with green onion. Enjoy!