When I am in the mood for takeout but my budget says otherwise, this Pineapple Fried Rice with Chicken is what I've been making! I am hooked on the sweet-and-savory combo of fresh, juicy pineapple and warm yellow curry (and I finally found a brand I really love - sharing it below!). It's a One Pan Dinner Recipe, uses up leftovers, and comes together in just 30 minutes.
Best part? You can use up whatever veggies or protein you have on hand, and it reheats perfectly for easy lunches during the week.
I won't lie, I was hesitant the first time I tried Thai food (silly in hindsight because it's absolutely delicious). One of the very first things I tried was pineapple fried rice, and I am not exaggerating when I say that I was instantly a fan!
Admittedly, I was already a fan of Pineapple Lime Rice (also super delicious, by the way). But the Thai version is next level, full of warm curry, crunchy cashews, and sweet raisins... just so much YUM!
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Why this recipe made the cut
There are many other recipes for Thai fried rice out there, and I made several of them in my pursuit of a version that I would actually be excited to make at home. None of them quite hit the mark for me, so I developed my own version (not shocking, I know). Here's what I like about this recipe:
- There are no processed ingredients and minimal sugar added.
- It's truly a 30 minute dinner (or less). I promise, I've timed it!
- Although it's delicious as written, you can absolutely customize it to use up what you have on hand.
- It uses up all that leftover rice that you don't want to waste.
Ingredients for Thai pineapple fried rice
There are several components to getting that true takeout-style flavor, even though the recipe itself is very simple. I've included some helpful notes below so you can get the most out of the 30 minutes you'll spend cooking.
- Yellow curry powder: It's very important to choose one you like the smell and taste of. I have tried several and I highly recommend the S&B brand. It's sold at my local Walmart and Amazon, among other stores.
- Kosher salt and white pepper: White pepper is not a must, but it is tasty if you have it.
- White sugar: This sweetens the flavor and helps everything develop a little bit of browning as it cooks.
- Soy sauce: I use regular, not reduced sodium.
- Oyster sauce: I've used the Lee Kum Kee brand with success, but you can use your favorite.
- Chicken: This works well with both chicken breast and boneless skinless chicken thighs. The key is to cut them in very small bite-sized pieces.
- Oil: I use avocado oil, but any neutral oil will work.
- Shallot: I very highly suggest you don't skip or substitute this. Of all the vegetables, this is the one that adds the most flavor.
- Bell pepper: I think red adds a great pop of color, but red and yellow are good options too.
- Garlic: I buy it minced to keep this recipe as simple as possible, but feel free to use a garlic press if you have fresh garlic cloves.
- Fresh pineapple: The key here is to make sure it is actually ripe so you get plenty of sweet flavor. Canned pineapple truly does not taste the same, I don't suggest it.
- White rice: The ideal plan is to make Jasmine rice on the stove the day before, then refrigerate it. I have also made this with frozen rice, which works in a pinch but is not quite the same texture.
- Eggs: I love the texture of scrambled eggs plus the extra protein, but you can opt to leave this ingredient out if preferred.
- Golden raisins: The golden ones have a very light, sweet flavor. You can use regular raisins if you like the stronger flavor.
- Cashews: I use lightly salted cashews, but raw are also great. These add a fantastic crunch!
- Green onions: Use the green and white parts for a pop of fresh that pulls it together. Chives could be used in instead.
Helpful kitchen tools
How to make pineapple fried rice with chicken
This recipe moves very fast, so it is best to make sure you have everything prepped, chopped, and measured before you start.
Combine the dry spices in a small bowl. Then combine the soy sauce and oyster sauce in a separate small bowl. Set both aside.
Side note, I love these small glass bowls for this, which I got super cheap at the dollar store!
In a large skillet, heat 1 tablespoon of oil over medium-high heat. If the chicken looks really wet, blot it dry with paper towels, then sprinkle it evenly with salt.
Add the chicken to the hot pan and cook it in a single layer, stirring infrequently until it is cooked through, 5-6 minutes. Move it to a plate and set aside.
Add 1 more tablespoon of oil to the now-empty pan. Add the shallots and bell pepper for 2-3 minutes, stirring occasionally, until they are softened. Then add the garlic, pineapple, and dry spices to the pan, stirring well for 1 minute.
Add the reserved sauce mixture and the cooked rice to the pan, crumbling it apart with your hands if needed. Combine well, then press it gently into a single layer and cook it undisturbed for 30-60 seconds. Toss and repeat a few times until the rice is a little toasted.
*The pan should be very hot to create the "fried" effect.
Push everything to one side of the pan, then add an additional ½ tablespoon of oil in the empty spot. Pour in the beaten eggs. Give them about 10 seconds to set, then use a spatula to make soft swirls, scrambling it gently until they are mostly cooked, but still moist.
Stir everything together, then add the cooked chicken, raisins, cashews, and green onions. Toss well, then serve immediately (I highly recommend a fresh squeeze of lime juice on top, so good!).
Variations
- Use fish sauce instead of oyster sauce. Fish sauce is very traditional, although does have a more pungent taste.
- Swap the chicken for steak (instructions are below) or leave out the meat entirely for a much quicker meal.
- True Thai restaurants would use a Thai red chili instead of bell pepper. These aren't easy to find in my local grocery stores, but you can use them if you have them.
- Use other veggies you have on hand - diced carrots, peas, mushrooms, or snow peas are common in fried rice.
- Add ½ teaspoon of red pepper flakes for a hint of spice.
- Serve it with a sliced roma tomato and fresh cucumber slices.
What to serve with Thai pineapple rice
Honestly this is a full meal on it's own, so I rarely serve it with sides. But here are some ideas that would be good! Many of these can be purchased ready-made to keep dinner easy.
- Asian Coleslaw Recipe
- Pad Thai
- Potstickers
- Spring rolls
- Egg Drop Soup
If you leave out the chicken, you can serve this as a side to one of these favorites:
Storage and reheating instructions
Storage: Store leftovers in an airtight container in the fridge for 3-5 days.
Reheating: You can reheat it in a hot skillet spritzed lightly with oil, tossing it occasionally until heated through. This also reheats just fine in the microwave for 30-90 seconds.
FAQs
I have made this with thinly sliced skirt steak, but sirloin or flank steak would also work well. I prefer to marinate mine in ⅛ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon soy sauce for about 20 minutes while I am prepping the other ingredients. This is optional, but it does make the meat more tender. When cooking, follow the same instructions as the chicken, removing the meat when it is cooked through (it may cook faster than the chicken).
Fresh rice is never the best option because it is moisture heavy, clumpy, and tends to turn out mushy when fried. However, if you can't wait until the next day, here is what I would do: Spread the warm rice in a thin layer on a cookie sheet and pop it in the fridge for at least 1-2 hours. This will help it dry out as much as possible before frying it.
Tips & tricks
- Make sure your pan stays plenty hot throughout the process. It shouldn't be smoking, but a really hot pan is key to getting the classic fried rice texture.
- Use long-grain rice (jasmine is my favorite). Short-grain rice tends to get mushy with this much heat.
- Use a fresh, ripe pineapple for the most flavor.
- Don't stir it constantly. As each portion is cooking, allow it to sit for short periods to develop some golden brown, slightly crispy bits.
- Use a very large skillet to avoid overcrowding the pan. Too much in one pan will cause it to steam instead of "fry." If you are doubling the recipe, make it in two separate batches.
More recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Thai Pineapple Fried Rice Recipe
Equipment
Ingredients
Seasonings
- 1 ½ teaspoon yellow curry powder I like S&B brand
- ½ teaspoon white pepper
- 2 teaspoon white sugar
- ½ teaspoon kosher salt
- 1 ½ tablespoon regular soy sauce
- ½ tablespoon oyster sauce
Rice
- 2 ½ tablespoon avocado or other neutral oil divided
- ¾ lb chicken breast or thighs cut into small ¼ inch cubes
- ½ teaspoon kosher salt
- 1 medium shallot thinly sliced
- ½ red bell pepper diced small
- 2 teaspoon garlic minced
- 1 ½ cups fresh ripe pineapple diced into small pieces
- 3 cups cooked and chilled jasmine rice preferably 1 day old
- 2 eggs beaten
- ¼ cup golden raisins
- ½ cup cashews
- 2 green onions chopped (whites and greens)
- For serving: Lime wedges, sliced cucumbers optional
Instructions
- *This recipe moves very fast, so it is best to make sure you have everything prepped, chopped, and measured before you start.
- Combine the curry powder, pepper, sugar, and salt in a small bowl. Then combine the soy sauce and oyster sauce in a separate small bowl. Set both aside.1 ½ teaspoon yellow curry powder, ½ teaspoon white pepper, 2 teaspoon white sugar, ½ teaspoon kosher salt, ½ tablespoon oyster sauce, 1 ½ tablespoon regular soy sauce
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. If the chicken looks really wet, blot it dry with paper towels, then sprinkle it evenly with salt. Add the chicken to the hot pan and cook it in a single layer, stirring infrequently until it is cooked through, 5-6 minutes. Move it to a plate and set aside.¾ lb chicken breast or thighs, ½ teaspoon kosher salt, 1 tablespoon avocado or other neutral oil
- Add 1 more tablespoon of oil to the now-empty pan. Add the shallots and bell pepper for 2-3 minutes, stirring occasionally, until they are softened. Then add the garlic, pineapple, and dry spice mixture to the pan, stirring well for 1 minute.1 tablespoon avocado or other neutral oil, 1 medium shallot, ½ red bell pepper, 2 teaspoon garlic, 1 ½ cups fresh ripe pineapple
- Add the reserved soy sauce mixture and the cooked rice to the hot pan, crumbling it apart with your hands if needed. Combine well, then press it gently into a single layer and cook it undisturbed for 30-60 seconds. Toss and repeat a few times until the rice is a little toasted.3 cups cooked and chilled jasmine rice
- Push everything to one side of the pan, then add an additional ½ tablespoon of oil in the empty spot. Pour in the beaten eggs. Give them about 10 seconds to set, then use a spatula to make soft swirls, scrambling it gently until they are mostly cooked, but still moist.0.5 tablespoon avocado or other neutral oil, 2 eggs
- Stir everything together, then add the cooked chicken, raisins, cashews, and green onions. Toss well, then serve immediately (I highly recommend a fresh squeeze of lime juice on top, so good!).¼ cup golden raisins, ½ cup cashews, 2 green onions, For serving: Lime wedges, sliced cucumbers
Notes
- Make sure your pan stays plenty hot throughout the process. It shouldn't be smoking, but a really hot pan is key to getting the classic fried rice texture.
- Use long-grain rice (jasmine is my favorite). Short-grain rice tends to get mushy with this much heat.
- Use a fresh, ripe pineapple for the most flavor.
- Don't stir it constantly. As each portion is cooking, allow it to sit for short periods to develop some golden brown, slightly crispy bits.
- Use a very large skillet to avoid overcrowding the pan. Too much in one pan will cause it to steam instead of "fry." If you are doubling the recipe, make it in two separate batches.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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