Skip to content Skip to sidebar Skip to footer

Pineapple fried rice

Add chunks of fresh pineapple to fried rice to transform it into something special. Serve on its own for a family dinner, or as part of a banquet

This classic Thai pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it as the main course or as a beautiful side dish to any meal. For true restaurant quality, you can serve it in a carved-out pineapple, which is quite easy and fun.


  • 1½ tbsp sunflower or vegetable oil
  • 2 eggs , beaten
  • 2 garlic cloves, crushed
  • small bunch of spring onions , chopped
  • 1⁄2 tsp five-spice powder
  • 400g cooked long-grain rice
  • 85g frozen peas
  • 2 tsp sesame oil
  • 2 tbsp low-salt soy sauce
  • 400g fresh pineapple , roughly chopped into chunks (about 1⁄2 medium pineapple)


  1. 1 Heat 1 tbsp oil in a wok . Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
  2. Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons
  3. Drizzle the soy/fish sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (makes popping sounds), about 5 to 8 minutes, or until desired lightness is achieved. Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy.
  4. Remove from heat. Do a taste-test for salt and flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice .
  5. To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with scallions and cilantro .