Whip up a meal in a flash with Thai Pineapple Fried Rice! This easy, exotic dish combines pineapple, cashews, and raisins – all ready to enjoy in under 30 minutes.
I had this rice at a little Thai joint by my house a few weeks ago and totally fell in love with it: cashews, pineapple, and sweet little golden raisins.
One of my favorite meal-planning tricks is to make sure I always make twice the amount of rice I need, so I can save half of it for fried rice! Here’s a helpful tip on “How to Make Perfect Jasmine Rice.”
Table of Contents
Reasons to Love This Pineapple Rice
- Thai Pineapple Fried Rice recipe is easy to make and perfect for quick meals.
- Crunchy cashews and soft rice create a delightful mouthfeel.
- I love that this Thai Pineapple Rice is versatile and you can serve it as a main dish or a flavorful side.
Recipe Ingredients
- Pineapple Tidbits: Their juicy sweetness adds a tropical flair and soft, tender texture.
- Cashew: Provide a crunchy contrast and nutty flavor.
- Golden Raisins: Their mild sweetness and chewy texture contribute layers of flavor and a touch of richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Pineapple Variations: For a twist in the recipe, experiment with various pineapple forms. Fresh pineapple provides vibrant acidity, boosting freshness. Canned pineapple offers softer, sweeter notes. Grilled pineapple adds a smoky flavor. Using pineapple chunks introduces a more pronounced texture and flavor.
- Protein Boost: Consider incorporating chicken, shrimp, or tofu. Chicken or shrimp can be sautéed and added for a hearty texture and additional flavor, complementing the tropical notes of the pineapple. For a vegetarian option, tofu, preferably pressed and pan-fried until crispy.
- Optional Seasoning: A sprinkle of soy sauce or tamari can bring a deeper umami taste, while a dash of chili flakes or a bit of Sriracha will introduce some heat for those who enjoy a spicy kick.
How to Make Pineapple Fried Rice
Step #1: Use your fingers to crumble up the cold rice and break up any clumps.
Step #2: Heat the oil in a large wok or skillet over medium-high heat.
Step #3: Once hot, add the cashews, onions, and raisins. Let cook for 1 minute.
Step #4: Add the beaten egg and cook for 1 minute while stirring to scramble the egg.
Step #5: Add the pineapple pieces, followed by half of the chopped scallions. Then add the rice, fish sauce, and sugar to the mixture, and cook, stirring often, for 3 to 4 minutes or until the rice is warm.
Step #6: Mound the rice on a serving platter and garnish with the leftover scallions (and cilantro if desired).
Expert Tip
Using refrigerated leftover rice to achieve the best fried rice. This helps the rice maintain its sturdiness during its second cooking. Chilled leftover rice works best in stir fries because it doesn’t clump together. It also prevents it from becoming mushy and ensures each grain remains distinct.
Frequently Asked Questions
Yes, you can easily incorporate a variety of veggies into this recipe. Options like red bell pepper, peas, shallots, carrots, or broccoli add color, texture, and nutritional value. Just sauté them with the onions before adding the other ingredients to ensure they’re cooked to the right tenderness.
For garnishing Thai Pineapple Fried Rice, consider options like chopped cilantro, sliced green onions, lime wedges, crushed peanuts, or sesame seeds. These garnishes add a fresh, aromatic touch and a bit of crunch.
Storage Info
You can store leftover Pineapple Fried Rice in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. Freezing is not recommended, as the texture of the rice and pineapple may become unpleasant upon thawing.
You can reheat it in a microwave, stirring occasionally to ensure even heating, or in a large skillet over medium heat. Just add a little water or oil to prevent drying.
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Thai Pineapple Fried Rice Recipe
Ingredients
- 4 cups cold cooked rice
- 2 Tbsp. Peanut or vegetable oil
- 1/4 cup cashew pieces
- 1/2 cup chopped onions
- 1/4 cup golden raisins
- 1 Egg - beaten
- 1/2 cup pineapple tidbits
- 1/4 cup chopped scallions - divided
- 2 tablespoon fish sauce
- 1 teaspoon sugar
- fresh cilantro for garnish - optional
Instructions
- Use your fingers to crumble up the cold rice and break up any clumps.
- Heat the oil in a large wok or skillet over medium-high heat.
- Once hot, add the cashews, onions, and raisins. Let cook for 1 minute.
- Add the beaten egg and cook for 1 minute while stirring to scramble the egg.
- Add the pineapple pieces, followed by half of the chopped scallions. Then add the rice, fish sauce, and sugar to the mixture, and cook, stirring often, for 3 to 4 minutes or until the rice is warm.
- Mound the rice on a serving platter and garnish with the leftover scallions (and cilantro if desired).
NOTES
Nutrition
Had rice in the fridge and this recipe was perfect. Tossed oil, garlic, onion, rice, pineapple, egg and fish sauce. Simple but the flavors came through.
I’ve never had pineapple fried rice with raisins! Sounds delish!
You’re going to love it – adds such a nice sweet kick!