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Pineapple Fried Rice served in pineapple boats
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3.50 from 4 votes

Pineapple Fried Rice

Thai-style Fried Rice is a delicious and filling side dish or a complete meal in itself. Made with chicken, shrimp, and pineapple and seasoned with curry, it's a flavorful packed stir-fry that's sure to be a family favorite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Asian
Servings: 8 people
Calories: 312kcal
Author: Lalaine Manalo


  • 1 pineapple
  • 6 cups cooked rice
  • 3 tablespoons fish sauce
  • 3 tablespoons chicken broth
  • 1 tablespoon curry powder
  • 1 teaspoon sugar
  • canola
  • 1 onion, chopped
  • 2 cloves garlic, peeled and minced
  • ½ pound large shrimp, peeled and deveined with tails on
  • ½ pound chicken breast, cut into 1-inch strips
  • ½ cup unsalted cashews
  • 2 eggs, beaten
  • 1 cup green peas
  • ¼ cup raisins
  • 2 green onions, chopped
  • salt and pepper to taste


  • Stand pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of pineapple at about ½ inch thick. Do not cut leaves.
  • Using the knife, cut around the inside of the pineapple, following the rim. Cut the pineapple flesh by making vertical and horizontal slices. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside pineapple boat.
  • Cut pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remainder of the pineapple in an airtight container and use for other recipes.
  • Rinse the hollowed pineapple boat and drain well.
  • Using hands, break rice to separate grains. Set aside.
  • In a small bowl, combine fish sauce, chicken broth, curry powder, and sugar. Stir until sugar and curry powder are well-dispersed. Set aside.
  • In a wide pan or wok over high heat, heat about 1 tablespoon oil. Add pineapple chunks and cook, stirring regularly, for about 30 seconds Remove from pan and set aside.
  • Add shrimps and cook, stirring regularly, until color changes. Remove from pan and drain on paper towels.
  • Add about 1 tablespoon of oil to the pan. Add chicken and cook, stirring regularly, for about 5 minutes or until lightly browned and cooked through. Remove from pan and set aside.
  • Wipe down the pan as needed. Add about 2 tablespoons oil. Add onions and garlic and cook until softened.
  • Add eggs and cook, stirring regularly, for about 1 minute or until they begin to set but still moist.
  • Add liquid mixture, stirring regularly.
  • Add cashews and cook, stirring regularly, for about 30 seconds or until lightly toasted.
  • Add the rice and cook, spreading on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until sauce is well distributed.
  • Add green peas and raisins. Continue to cook until green peas are heated through.
  • Add the shrimps, chicken, and pineapple. Toss to combine.
  • Season with salt and pepper to taste.
  • Add green onions and continue to cook, tossing regularly, for another 1 to 2 minutes or until ingredients are heated through.
  • To serve, spoon rice into pineapple boats. Garnish with additional raisins and cashews as desired. Serve hot.



If using freshly-cooked rice, spread out in a thin layer on a baking sheet and freeze for 1 to 2 hours or refrigerate for 3 to 4 hours to dry out and completely cool.