Pineapple Fried Rice

A 15 minute meal that instantly transports you to the Land of Smiles.

Pineapple Fried Rice Recipe

This pineapple fried rice recipe is one of my go-to’s for busy weeknights, or even for lunches in the office. I packed it in a lunchbox and brought it to work the other day, and I promise you, everyone at the table wanted a taste of it. Whenever I’m missing a bit of the tropical sunshine, this is my go-to dish.

Not only is it super easy to make, it’s also healthy and ridiculously yummy! I’ve made different variations of this recipe, but more recently, I made it with brown rice and chicken breast to fit in with my getting-ready-for-summer diet. If you want to add in vegetables like carrots, courgettes, peppers or peas, go for it! With meals like this, my quest to be summer ready just became a whole lot easier.

Pineapple Fried Rice

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 2

A 15 minute meal that instantly transports you to the Land of Smiles.


  • Neutral oil
  • 1 egg
  • 250g of cooked rice, about 1.5 cups (jasmine or brown rice would be fine, ideally cooked the night before)
  • 1/4 cup small diced onions
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 1/2 cup pineapple, fresh if you can, cut into small pieces
  • 2 tablespoon raisins (optional)
  • 1/3 cup roasted cashews (unsalted)
  • 2 spring onions, chopped (plus more for garnish)
  • 1/2 cup tomatoes, seeds removed, cut into half inch cubes
  • Pork floss (optional)

  • Marinade (skip this step if using shrimp)
  • 200g chicken, diced (minced pork/turkey or shrimp works well too)
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon fish sauce
  • 1/8 teaspoon white pepper



In a bowl, add the diced chicken pieces and marinade ingredients and mix well to combine. Leave it to marinate for 15 minutes.


In a wok or a large frying pan, heat up 2 tablespoons of oil until hot. Sear the chicken until done, then remove with a slotted spoon and set aside.


Add more oil to the wok if needed, then add the egg and scramble slightly. When the egg is halfway cooked, add the rice and toss to mix. Add the diced onions and mix well.


Add soy sauce, fish sauce, sugar, salt, curry powder and white pepper to the rice and toss well until the seasoning is evenly distributed.


Add the pineapple, raisins, cashews and chicken into the wok and mix well. Toss until the pineapple starts to darken slightly and the rice is dry.


Turn off the heat and toss in tomatoes and spring onions.


Serve on a plate or in a pineapple bowl. Top it with extra spring onions and pork floss (if using).


1. To make this recipe vegetarian, swap out protein source for tofu, and replace fish sauce with soy sauce.
2. When choosing a pineapple, the sweeter ones tend to be more yellow at the bottom, and be careful not to choose one that's too soft!

Let me know what you think of this pineapple fried rice recipe in the comments box below! Feeling adventurous? Check out my Kimchi Fried Rice recipe as well!

You Might Also Like