Thai Pineapple Fried Rice Recipe

A bowl of pineapple rice with a fork and an array of ingriedients around it.

5 from 1 vote

Thai Pineapple Fried Rice Recipe

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.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Asian, Thai

Servings:

Calories: 357kcal

Author: Misty

Equipment

12 inch skillet

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 tsp yellow curry powder, ½ tsp white pepper, 2 tsp white sugar, ½ tsp kosher salt, ½ tbsp oyster sauce, 1 ½ tbsp 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 tsp kosher salt, 1 tbsp 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 tbsp avocado or other neutral oil, 1 medium shallot, ½ red bell pepper, 2 tsp 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 tbsp 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

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.

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.

Nutrition