Save Bring a taste of the tropics to your dinner table with this stunning Pineapple Fried Rice. This Thai-inspired dish is a feast for the senses, combining sweet pineapple, crunchy cashews, and savory jasmine rice into a vibrant meal. Served beautifully inside a hollowed-out pineapple shell, it makes for an unforgettable presentation that is as impressive to look at as it is delicious to eat.
Save The key to this recipe is the aromatic jasmine rice, which serves as the perfect canvas for the medley of colorful vegetables like carrots and red bell peppers. Sautéed with garlic and onion, the rice is transformed by the addition of roasted cashews and aromatic spices, creating a complex and satisfying flavor profile that captures the essence of Thai cuisine.
Ingredients
- 1 large ripe pineapple
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 2 eggs, lightly beaten (optional; omit for vegan)
- 1/2 cup frozen peas
- 1/2 cup unsalted roasted cashews
- 1/2 cup pineapple flesh, diced (from the hollowed pineapple)
- 3 scallions, sliced
- 1/4 cup raisins or golden sultanas (optional)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon fish sauce (optional; omit for vegetarian/vegan)
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- Salt, to taste
- Fresh cilantro leaves
- Lime wedges
Instructions
- Step 1
- Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh, leaving a 1/2-inch shell. Dice 1/2 cup of the pineapple flesh for the rice; save the rest for another use. Set the pineapple shells aside.
- Step 2
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and garlic; sauté until fragrant, about 1 minute.
- Step 3
- Add the carrot and bell pepper; stir-fry for 2–3 minutes until slightly tender.
- Step 4
- Push the vegetables to one side. Pour in the beaten eggs and scramble until just set (if using).
- Step 5
- Add the cooked rice, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins (if using). Mix well.
- Step 6
- Season with soy sauce, fish sauce (if using), curry powder, white pepper, sugar, and salt. Stir-fry for 2–3 minutes until everything is heated through and well combined.
- Step 7
- Add the scallions and toss briefly.
- Step 8
- Spoon the fried rice into the hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.
Zusatztipps für die Zubereitung
For the best texture and to avoid mushiness, always use day-old rice that has been refrigerated. The drier grains separate more easily and absorb the sauces better without becoming soft.
Varianten und Anpassungen
For a protein boost, you can stir in cooked shrimp, chicken, or tofu during the final stir-fry stages. To make this dish strictly vegan, simply omit the eggs and fish sauce.
Serviervorschläge
Garnish each portion generously with fresh cilantro leaves. Serve with lime wedges on the side and a small dish of Thai chili sauce if you prefer an extra kick of heat.
Save With its beautiful colors and intoxicating aroma, this Pineapple Fried Rice is more than just a meal—it is a centerpiece. Whether you are hosting a dinner party or treating your family to a special night, this recipe brings a touch of Thai elegance to any occasion.
Common Questions
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works wonderfully. Use a large ripe pineapple and carefully hollow it out, keeping the shell intact for serving. The freshness adds superior flavor and texture compared to canned options.
- → Why is day-old rice recommended?
Day-old cooked rice has less moisture content, which prevents the fried rice from becoming mushy or soggy. Fresh rice tends to clump and absorb too much oil, resulting in a less ideal texture.
- → Is fish sauce necessary for this dish?
Fish sauce adds authentic umami depth, but it's completely optional. For vegetarian or vegan versions, omit it and increase soy sauce slightly, or add a splash of tamari for richer flavor without the fish element.
- → How can I make this dish vegan?
Simply omit the eggs and fish sauce. The dish remains hearty and flavorful with the pineapple, cashews, and vegetables. Ensure your soy sauce is gluten-free tamari if needed, and all other ingredients are plant-based.
- → What proteins pair well with this preparation?
Cooked shrimp, diced chicken breast, or crumbled tofu all work beautifully. Add your chosen protein in step 5 alongside the rice and vegetables, using about 1 to 1.5 cups per the serving size.
- → Can I prepare this ahead of time?
You can prep ingredients several hours in advance, but assemble and cook the fried rice just before serving for optimal texture and flavor. The pineapple shell can be carved out an hour ahead and refrigerated.