Pineapple Fried Rice

Pineapple fried rice is a quick stir-fry with Thai-inspired ingredients like jasmine rice, curry, fish sauce, red bell pepper, pineapple, peas, and shrimp.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: Thai
Servings: 4 servings
Calories: 375kcal
Author: Jessica Gavin


  • 1 cup uncooked jasmine rice (180g)
  • 2 cups water (480ml)
  • 1 pineapple
  • 1 tablespoon fish sauce (15ml)
  • 1 tablespoon soy sauce (15ml)
  • 2 teaspoons palm sugar (6g)
  • 1 teaspoon curry powder (1g)
  • 2 tablespoons vegetable oil (45ml)
  • 1/4 cup minced red onion (30g)
  • 2 tablespoons minced garlic (20g)
  • 2 teaspoons minced ginger (4g)
  • 4 ounces shrimp (120g, 12 shrimp)peeled and deveined, 31/40 count
  • 1/2 cup diced red bell pepper (66g) 1/4-inch dice
  • 1/2 cup green peas (65g) fresh or frozen, defrosted
  • 1/4 cup sliced green onions (12g)
  • black pepper as needed for seasoning
  • cilantro leaves for garnish


  • In a 3-quart sized saucepan, add rice and water.
  • Bring to a boil and then turn down heat to a simmer and cover with a lid.
  • Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.
  • Remove rice from the heat and allow to sit covered for 5 to 10 minutes.
  • Fluff rice with a fork and allow to cool while preparing the pineapple fried rice ingredients.
  • Cut the pineapple in half lengthwise and carve out wedges from both sides of the core.
  • Carefully cut out the core, to create a hollow bowl.
  • Scrape the inside flesh with a spoon if needed after removing the core.
  • Cut the removed pineapple flesh into 1/2-inch pieces, reserving about 1 cup (7 ounces, 200g).
  • In a small bowl mix together fish sauce, soy sauce, sugar, and curry powder.
  • Heat a wok or large saute pan over high heat.
  • Add the vegetable oil, once hot add the onions, ginger, and garlic, stir-fry for 30 seconds.
  • Add the shrimp and cook until it turns pink in color, about 2 minutes.
  • Add the bell pepper and peas, cook 1 minute.
  • Add the rice, constantly stir to combine and cook for 2 minutes.
  • Add the fish sauce mixture and stir to combine.
  • Add the diced pineapple and green onions, stir to combine. 
  • Season rice with black pepper as desired.
  • Transfer rice into pineapple bowl and garnish with cilantro leaves.


Calories: 375kcal | Carbohydrates: 65g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 840mg | Potassium: 357mg | Fiber: 3g | Sugar: 23g | Vitamin A: 795IU | Vitamin C: 45.5mg | Calcium: 85mg | Iron: 2mg
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