Loaded with shrimp, eggs, fresh pineapple, and crunchy cashews, this pineapple fried rice is a complete meal in one bowl.
Pineapple fried rice is one of my favorite Thai takeout orders, but it’s even better homemade because you can really load it up with the good stuff—extra shrimp, lots of egg, and juicy bites of fresh pineapple throughout. This version gets its classic savory Thai restaurant flavor from a combination of soy sauce and fish sauce, along with fragrant curry-spiced rice and just a hint of sweetness. For a fun restaurant-style presentation, you can even serve it in a hollowed-out pineapple half. Best of all, it comes together in about 30 minutes.
What You’ll Need To Make Pineapple Fried Rice
- Shrimp: Adds protein and makes the fried rice hearty enough to serve as a main course. Buy peeled and deveined shrimp to save time.
- Eggs: A classic fried rice ingredient that adds richness and texture.
- Shallots and scallions: Shallots provide a mild, sweet onion flavor, while scallions add freshness and color.
- Jasmine rice: Day-old rice works best because it’s drier and less sticky, which helps the grains stay separate. But don’t feel like you need to plan ahead—microwaveable jasmine rice used straight from the package works beautifully here and is what I use most often.
- Soy sauce, fish sauce, curry powder, sugar, and white pepper: This combination gives the rice its signature sweet-savory Thai flavor.
- Fresh pineapple: Adds juicy sweetness that balances the savory flavors. Fresh pineapple is best here.
- Cashews: Add a delicious crunch and a salty contrast to the sweet pineapple. They’re optional, but I love the texture they provide.
Step-by-Step Instructions
Step 1: Cook the shrimp. Season the shrimp with a pinch of salt. Heat 1½ tablespoons of the oil in a large nonstick skillet over medium heat. Add the shrimp and cook until just opaque, 1 to 2 minutes per side. Transfer to a plate, leaving the oil in the skillet.
Step 2: Scramble the eggs. Pour the eggs into the skillet and scramble until just cooked. Transfer them to the plate with the shrimp—they’ll be added back to the rice later.
Step 3: Cook the shallots and warm the rice. Add the remaining 1½ tablespoons oil to the skillet. Add the shallots and cook, stirring constantly, until softened and fragrant, about 1 minute. Add the rice and cook, breaking up any clumps with a wooden spoon or spatula, until heated through, a few minutes.
Once the rice is warmed through, stir in the sauce, pineapple, and scallions, then fold in the reserved shrimp and eggs. Taste and adjust seasoning as needed, then top with cashews and serve immediately—optionally in a hollowed-out pineapple half for a restaurant-style presentation.
