Made with fresh ingredients, this Thai pineapple fried rice recipe (Khao Pad Sapparod) combines the sweet taste of fresh pineapple, savoury flavour of fish sauce, and spicy notes from curry powder and chilli peppers - all of which compliment the chicken and scrambled eggs wonderfully. There are numerous types of pineapple fried rice recipes out there, but my personal favourite is Thai. The recipe below will show you how to make this delicious chicken and rice dish at home! It's also gluten free.
Thai pineapple fried rice is a popular dish in Thailand. It is typically eaten with Thai-style omelettes, or Khao jeeow, and spicy papaya salad. The recipe for this dish varies slightly depending on the region of the country it is being made in, but there are many similarities throughout all regions. We love to pair it with my easy 15-minute raw salad and finish with the most incredible watermelon coconut ice cream.
I love the fact that this pineapple fried rice recipe is a fast and easy supper that's prepared in only one pan - the wok. Though there are many different variations of fried rice across the world, Thai versions - especially with chicken - are typically spicier and robust in flavour.
I promise, when you try this, you'll be immediately whisked away to Thailand or your charming local Thai restaurant. Fluffy jasmine rice, bright and beautiful pepper cubes, sweet and delicious pineapple chunks, with succulent pieces of chicken breast and eggs - all mixed in a flavour-packed Thai fried rice mix. YUM!
Ingredients
I don't know about you, but when I cook, I prefer to have all of my ingredients ready and waiting. It makes the cooking process so much simpler - and more enjoyable!
Here's what you'll need to prepare Pineapple Fried Rice.
Jasmine rice: For the most perfect jasmine rice, it's best to prepare it ahead of time — ideally a day before. I'd suggest using jasmine rice that's well-cooled; otherwise, the grains will clump together.
Chicken: I prefer to use lean chicken breast that has been cut into small cubes. You may also use skinless boneless thighs if you want to add even more flavour.
Fish sauce: Some pineapple fried rice recipes demand a dash of fish sauce (nam pla), while others include it in notable amounts. I personally love the extra umami flavour it adds to pineapple curried fried rice. If you don't have any fish sauce, soy sauce will suffice. And while some recipes ask you to add both soy sauce and fish sauce together, others only require one or the other. I prefer to only use fish sauce for my pineapple fried rice recipe to control the amount of liquid in the dish. That way, the rice doesn't become soggy.
Shallots: Finely chopped fresh shallots are one of the most important ingredients in pineapple fried rice. They not only add fragrance to your dish but also help enhance the other flavours too!
Garlic and ginger: To infuse more flavour into Khao Pad Sapparod, finely mince the garlic and ginger and fry it before adding the chicken or vegetables to the wok. You could also use garlic or ginger powder - if you prefer. In my personal opinion, fresh makes all the difference.
Vegetables: I prefer to use red bell pepper for my pineapple fried rice, but green ones work just as well. Other vegetables that are commonly used include carrots, baby corn, broccoli florets, sprouts, and peas. I always like to garnish with finely chopped fresh scallions (green onions). When using different veggies, you want to stir fry these over medium-high heat.
Eggs: It's best to crack eggs into a small bowl before adding them to your wok. That way, you can easily scoop up any eggshells that may have sneaked in. Thai pineapple fried rice typically includes two eggs per person, but the number of eggs can vary depending on your preference. Eggs add more protein to this delicious rice and chicken dish.
Cooking oil: I prefer using olive oil, but you can use whatever is available in your kitchen cabinet or pantry. Just make sure it has a medium-high smoke point so that the flavours don't get altered during the stir-frying process.
Pineapple: While fresh pineapple is ideal, canned will suffice, and is a lot quicker to prepare! The pineapple should also be cut into small mouth-friendly pieces. I like to reserve the pineapple juice for smoothies.
Curry Powder and chilli flakes: To make pineapple fried rice authentically Thai, it's best to use a mild yellow curry powder. If you prefer your pineapple fried rice spicier, feel free to adjust the quantity of chilli flakes.
Instructions - step by step
How to make Thai Pineapple Fried Rice at home
- You want to carve the skin of your fresh pineapple into a hollow boat. This will be used to serve the dish. Slice the pineapple in halves (lenthway). Using a sharp knife, make horizontal and vertical cuts. Be careful not to pierce through the skin. Scoop out the pineapple cubes with a large spoon (Images 1-2).
- In a large wok, over medium heat, fry the garlic and ginger in 2 tablespoons of oil (Image 3).
- Add the chicken and stir fry for about five minutes (Image 4). Then stir in the shallots and cook for a few minutes. Make sure the chicken is cooked through (Image 5).
- Follow with the curry powder and fish sauce and stir to combine (Image 6).
- Move the chicken to one side of the wok, fry the eggs (scramble-style) in the remaining oil and then stir into the chicken (Image 7).
- Lastly, add pineapple, chilli flakes, bell pepper and salt to the wok; heat through for about a minute before adding the cooked jasmine rice and scallions. Reserve some scallions for garnish. Stir the mixture until the grains are thoroughly combined (Images 8-9).
- Serve garnished with chopped scallions or green onions in the hollowed out pineapple boat (Image 10). It's absolutely delicious and probably the best pineapple fried recipe I've made.
Tips and variations
- This recipe is best made with day-old or leftover steamed jasmine or basmati rice. Freshly cooked white rice can be used; however, it will give a different texture and won't be as flavourful.
- For the perfectly flavoured Thai pineapple fried rice, make sure to use fish sauce and curry powder.
- Leave out the chicken completely if you want a vegetarian pineapple fried rice recipe.
- Add as many chilli flakes as you like - especially if you’re looking for some serious heat in your pineapple fried rice. Feel free to use whole Thai red chilli peppers or just remove the seeds from inside. Alternatively, leave chillies out completely if spice is not what you crave.
- Use any vegetables that you have on hand: Broccoli, diced carrot, bean sprouts and peas are a great addition!
- If you’re not into chicken pineapple fried rice recipe, just replace it with cooked shrimp or leave it as vegetarian pineapple fried rice
- Add fresh lime juice from half a lime before serving for an extra burst of flavour.
- Serve pineapple fried rice with a sprinkle of fresh chopped cilantro and some crushed peanuts or crunchy cashew nuts on top. Extra chilli flakes are also always welcome!
- If you're not a fan of pineapple, try swapping out half of the pineapple in this dish for mango instead for a real tropical vibe.
Equipment
- Wok or large non stick frying pan
- Saucepan to boil Jasmine rice
- Wooden spoon for stirring
- Knife for chopping vegetables and fruit
- Colander for draining rice
Storage & food safety
Ensure that any leftover pineapple fried rice has been refrigerated within two hours of cooking. This will reduce the risk of bacteria growth. If you want to enjoy this dish at its best, I'd recommend not to reheat it more than once. Note: pineapple fried rice tends to lose its crunch when microwaved for too long on high heat - it can become soggy.
The dish will keep in the freezer for up to 1 month when stored properly and placed in an airtight container. Bear in mind that pineapple fried rice may lose some of its flavour when frozen and thawed.
Frozen pineapple fried rice should be thawed in the refrigerator overnight before being reheated, to ensure it is safe to eat. It can take up to 24 hours for a dish containing meat or seafood to thaw.
Nutrition information
Pineapple is high in several beneficial plant chemicals, dietary fibre, minerals, and nutrients with health advantages. Its antioxidant capability has been shown to fight inflammation.
Traditional medical practitioners have used pineapples for a very long time, and it remains in use in various herbal treatments. Bromelain is a type of protein that you find in pineapples.
Despite the fact that the whole molecular mechanism of bromelain's action is not fully understood - owing to its long history of safe use and lack of negative effects, it has achieved worldwide acceptance as a phytotherapeutic agent.
Despite the fact that bromelain has been used for millennia in folk medicine, there is very little published data on its efficacy. Although it may be purchased as a supplement or pill in powder or tablet form, it's most commonly used to treat joint pain and inflammation — with anti-inflammatory action being one of its well-known attributes.
Because the nutrients in pineapple may have the ability to fight inflammation, pineapple extract has also been used for arthritis treatment, wound healing, and as a circulatory improvement agent.
A serving of this pineapple fried recipe is:
- An excellent source of vitamin C
- An excellent source of vitamin A
- A good source of iron
*Percent Daily Values are based on a 2000 calorie diet.
Frequently asked questions
What is pineapple fried rice made of?
It's a simple and quick supper that can be prepared in about 30 minutes. The vegetables, garlic, ginger, eggs, chicken (or shrimp), and pineapple are all combined to make this delicious rice dish. You will need white (or brown) Jasmine rice. Fresh pineapple chunks or canned pineapple rings may be used to personalize the dish. Some people like green peas instead of carrots in their pineapple fried rice, so feel free to add them as you choose. Finally, garnish with green onions, nuts (peanuts or cashew nuts), or fresh cilantro if you fancy.
Is pineapple fried rice spicy?
No! Pineapple has a mild flavour that really allows the other flavours to shine through in the dish. You can easily make it spicier by adding more curry powder and chilli flakes.
How long does pineapple fried rice keep in the refrigerator?
Pineapple fried rice will stay fresh and edible for about three days if it's stored in an airtight container in the refrigerator.
What spices are used in pineapple fried rice?
Curry powder is the main spice, but you can always add more chilli flakes if you want it spicier! Some folks like brown sugar or honey which makes the pineapple even sweeter and enhances the flavour of the dish.
What are some of your easy dinner ideas? Let me know in the comments below!
If you try this chicken fried rice recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook, and Twitter! Can't wait to see your photos.
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Thai Pineapple Fried Rice (Khao Pad Sapparod)
Equipment
- wok
Ingredients
- 1 cup Jasmine rice washed, soaked for 2 hours and boiled according to packet instructions
- 4 cups water boiling rice
- 1 cup pineapple fresh, cut into small chunks
- 3 tbsp olive oil extra virgin
- 4 garlic cloves, crushed
- 2 inch ginger grated
- 2 chicken breasts 460 g, skinless, cut into small chunks
- 3 shallots finely chopped
- 1½ tbsp fish sauce
- 1 tbsp curry powder mild
- 4 eggs medium, cracked into a bowl
- 1 red bell pepper washed, deseeded, cut into small cubes
- 1½ tsp red chilli flakes optional
- ⅔ tsp salt sea salt
- 3 scallions washed, finely chopped - for garnish
Instructions
- Prepare the Jasmine rice according to packet instructions. I typically wash the rice before cooking and soak it for a couple of hours. In a medium saucepan, bring the water to a boil and add the rice. Cook on medium heat for six minutes or until cooked through. Drain immediately after cooking and rinse under cold water - to remove the excess starch
- Carve the skin of a fresh pineapple into a boat. This will be used to serve the finsihed dish. Slice the pineapple in halves (lenthway). Using a sharp knife, make horizontal and vertical cuts. (to create small cubes). Be careful not to pierce through the skin. Finish by scooping out the pineapple cubes with a large spoon. Set the pineapple boat aside.
- In a large wok, over medium heat, fry the garlic and ginger in 2 tablespoons of oil
- Add the chicken and stir fry for about five minutes or until cooked through. Then stir in the shallots and cook for an additional few minutes. Make sure the chicken is cooked through
- Follow with the curry powder and fish sauce and stir to combine
- Move the chicken to one side of the wok to make space to fry the eggs. Add the remaining oil to the wok, add the eggs and stir to scramble. Once cooked, combine the scrambled eggs with the chicken
- Lastly, add pineapple, chilli flakes, bell pepper and salt to the wok; heat through for about a minute before adding the cooked jasmine rice and scallions. Reserve some scallions for garnish. Stir the mixture until the grains are thoroughly combined
- Serve garnished with chopped scallions (green onions) in a hollowed out pineapple
Notes
- This recipe is best made with day-old or leftover steamed jasmine or basmati rice. Freshly cooked white rice can be used however it will give a different texture and won't be as flavorful.
- For the perfect;y flavoured Thai pineapple fried rice, make sure to use fish sauce and curry powder.
- Leave out the chicken completely if you want a vegetarian pineapple fried rice recipe.
- Add as many chillies as you like if you’re looking for some heat in your pineapple fried rice. Feel free to use whole Thai red chilli peppers or just the seeds from inside. Or leave them out completely if spice is not what you crave.
- Use any vegetables that you have on hand: Broccoli, diced carrot, bean sprouts and peas are a great addition!
- If you’re not into chicken pineapple fried rice recipe, just replace it with cooked shrimp or leave it as vegetarian pineapple fried rice
- Add fresh lime juice from half a lime before serving for an extra burst of flavour.
- Serve pineapple fried rice with a sprinkle of fresh chopped cilantro and some crushed peanuts or crunchy cashew nuts on top. Extra Thai chilli sauce is also always welcome!
- If you're not a fan of pineapple, try swapping out half of the pineapple in this dish for mango instead for a real tropical vibe.