This Thai pineapple fried rice is one of my favourite fried rice dishes. It’s made with juicy pineapple, prawns, bacon and eggs, all tossed with curry powder, turmeric and fish sauce for a savoury, fragrant and slightly sweet flavour. It’s also really easy to make and comes together in around 30 minutes.
Table of Contents
- Watch How to Make It
- What is Pineapple Fried Rice?
- Why I Love This Recipe
- Ingredients for This Dish
- How to Make Pineapple Fried RiceMake
- Karen’s Top Tips
- Frequently Asked Questions
Watch How to Make It
What is Pineapple Fried Rice?
Pineapple fried rice, or khao pad sapparot, is a classic Thai dish made with fragrant fried rice, juicy chunks of pineapple, prawns or chicken, and sometimes ingredients like Chinese sausage, pork floss, crunchy cashews and vegetables. Traditionally, it’s served in a hollowed-out pineapple shell, making it just as fun to serve as it is to eat.
I actually grew up eating this a lot in Hong Kong, especially in Kowloon City, which has a big Thai community and is home to some really good Thai restaurants tucked away along its side streets.
The version I’m sharing here is a simplified one that you can whip up for a quick weeknight dinner. If you want to make it a little closer to the traditional version, feel free to add extras like cashews, raisins, pork floss or Chinese sausage.
The Secret to Perfectly Separate, Chewy Fried Rice
1) Your rice needs to be cold
The biggest reason homemade fried rice turns out clumpy and mushy instead of having a firm, restaurant-style chew is simply that the rice isn’t cold enough.
Freshly cooked rice still holds a lot of moisture, so when it hits the wok, it steams rather than fries. That’s how you end up with sticky, clumpy rice instead of beautiful separate grains.
Whenever I make fried rice at home, I always cook my rice ahead of time, spread it out on a plate or tray, and leave it uncovered to cool and dry out for a few hours. Overnight is even better if you have the time.
2) Pick the right rice
At home I usually go for Thai jasmine rice, it’s what I grew up eating and its fragrance suits this dish so well.
But lately I’ve actually been reaching for Japanese short grain rice for my fried rice instead. I love that holds its shape beautifully once chilled and gives you this really nice firm chew in every bite, it doesn’t turn soft or fall apart in the pan the way some long grain rice can if you’re not careful.
Either Thai jasmine rice or Japanese short-grain rice works, but if you want a nice chewy bite, I definitely recommend trying short-grain rice!
3) Add the pineapple last
I used to make this mistake earlier in my cooking journey: throwing the pineapple in too early.
If you cook it for too long, the pineapple becomes soft and watery, and all those juices can seep into the rice and make it soggy. Add the pineapple right at the very end, along with the peas, cooked prawns and scrambled egg, and give everything a quick toss before serving.
Why I Love This Recipe
● Uses up leftovers. If you happen to have day-old rice, some leftover chicken (or any protein) or half a tin of pineapple sitting around, this dish is where they belong!
● Quick & easy. It comes together in the wok in about 15 minutes!
● Sweet & savoury combo. Savoury soy sauce and fish sauce, curry powder, turmeric and juicy pineapple all in one bite!
Ingredients for This Dish
You’ll find the full ingredients list and quantities in the recipe card below, but let’s run through a few key ingredients.
The base: cold, day-old rice
I usually use Thai jasmine rice at home, but I’ve been loving Japanese short grain rice for fried rice lately, it gives each grain a really nice, firm chew. Either works, what matters far more is that it’s cooked and chilled beforehand, not hot and fresh out of the rice cooker.
The star: pineapple
Fresh ripe pineapple gives you the best flavour and texture, but canned pineapple chunks are a totally fine substitute on a busy night. Just drain them well, and pat them dry if you can, so you’re not adding extra liquid into the pan.
The protein
I usually go for shrimp or diced chicken thigh, but honestly this dish is quite flexible! I’ve also added some bacon for extra flavour.
You can go for char siu, ham, or just egg if that’s all you have.
The flavour base
Garlic and shallots give the rice its aromatic backbone, while soy sauce, fish sauce, and a pinch of white pepper round it out.
I like adding a small spoon of curry powder and turmeric too, it’s not traditional in every version, but it adds a nice warmth and a beautiful golden colour that makes the entire dish look very nice!
How to Make Pineapple Fried Rice
1) Prepare the Rice
Spread the freshly cooked rice onto a plate or tray and allow it to cool completely. Refrigerate overnight. Chilling the rice removes excess moisture and firms up the grains, making them easier to separate in the wok and giving you that chewy, restaurant-style texture.
2) Cook the Eggs & Prawns
Heat a little oil in a wok over high heat. Add the beaten eggs and briefly scramble until just cooked. Remove from the wok and set aside.
Pat the prawns dry with kitchen towel. Add a little more oil to the wok if needed, then add the prawns. Season lightly with salt and white pepper and stir-fry for 1–2 minutes, until about 80% cooked. Remove and set aside.
3) Fry the Rice
Add another splash of oil if needed, keeping the wok over high heat. Add the bacon and stir-fry for 2–3 minutes until browned and fragrant.
Add the shallots and garlic and stir-fry for about 1 minute until fragrant. Add the chilled rice and use your spatula to break up any clumps. Toss continuously for 1–2 minutes, allowing the rice to heat through and dry out slightly.
Add the curry powder and turmeric and toss for about 1 minute, until every grain is evenly coated and golden. Add the fish sauce, light soy sauce, sugar, MSG and white pepper. Toss everything together until well combined and the rice is dry and fragrant.
4) Add the Pineapple & Finish
Add the frozen peas, pineapple, cooked prawns and scrambled egg. Toss everything together for 1–2 minutes, just until heated through. The rice should be dry, fluffy and separate, with each grain coated in the seasoning.
Serve immediately, either on its own or in a hollowed-out pineapple for a beautiful presentation. Enjoy!
Karen’s Top Tips
1) Use day old, cold rice
One of the secrets to perfect fried rice is using rice that’s been cooked and chilled overnight. Freshly cooked rice is soft and sticky, which makes it clump together in the wok. Letting it cool in the fridge dries out the moisture and firms up the grains, so they stay separate when you stir-fry them.
2) Keep the heat high!
Fried rice really does like a hot wok (or frying pan) and quick, confident tossing. It’s what gives you the signature restaurant-style smokey “wok hei” and it stops the rice from turning soft and mushy instead of fried.
3) Taste as you go
Fried rice is all about making it to your own taste, so don’t be afraid to taste as you go! If you prefer a more savoury flavour, gradually add more soy sauce and fish sauce, tasting along the way. Want a stronger curry flavour or a little more MSG? Feel free to adjust the seasonings to your liking!
More Fried Rice Recipes You’ll Love!
Frequently Asked Questions
Yes of course! I prefer fresh ripe pineapple because it tastes better, but you can definitely use canned pineapple. Just drain it really well, and pat the chunks dry if you can, so you’re not adding extra liquid to the pan.
Thai Jasmine rice or Japanese short-grain rice are my go-to, but any long-grain rice works fine. The one thing that actually matters is that it’s cooked and chilled ahead of time, not freshly steamed.
Definitely. Leave out the shrimp or chicken, swap the fish sauce for a vegan fish sauce alternative, and lean a bit harder on the egg and vegetables.
Pineapple Fried Rice
2
servings10
minutes15
minutes1053
kcalEasy Thai pineapple fried rice with juicy pineapple, prawns, bacon and eggs. Ready in 30 minutes and packed with savoury, fragrant flavour.
Keep the screen of your device on
Ingredients
200 g fresh or canned pineapple chunks
315 g uncooked Japanese short-grain rice, cooked and chilled overnight
150 g prawns
100 g bacon or ham
3 eggs, beaten
2 shallots, diced
1 tsp minced garlic
35 g frozen peas
- Seasonings
1/2 tbsp curry powder
1 tsp turmeric
1 tbsp fish sauce
1/2 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp MSG
1/4 tsp white pepper powder
Directions
- Spread out freshly cooked rice onto a plate or tray and allow it to cool completely. Refrigerate overnight. Chilling the rice removes excess moisture and firms up the grains, making them easier to separate in the wok and giving you a chewy, restaurant-style texture.
- Heat a little oil in a wok over high heat. Add the beaten eggs and briefly scramble until just cooked. Remove from the wok and set aside.
- Pat the prawns dry with kitchen towel. Add a little more oil to the wok if needed, then add the prawns. Season lightly with salt and white pepper and stir-fry for 1–2 minutes, until about 80% cooked. Remove and set aside.
- Add another splash of oil if needed, keeping the wok over high heat. Add the bacon and stir-fry for 2–3 minutes until browned and fragrant.
- Add the shallots and garlic and stir-fry for about 1 minute until fragrant. Add the chilled rice and use your spatula to break up any clumps. Toss continuously for 1–2 minutes, allowing the rice to heat through and dry out slightly.
- Add the curry powder and turmeric and toss for about 1 minute, until every grain is evenly coated and golden. Add the fish sauce, light soy sauce, sugar, MSG and white pepper. Toss everything together until well combined and the rice is dry and fragrant.
- Add the frozen peas, pineapple, cooked prawns and scrambled egg. Toss everything together for 1–2 minutes, just until heated through. The rice should be dry, fluffy and separate, with each grain coated in the seasoning.
- Serve immediately, either on its own or in a hollowed-out pineapple for a beautiful presentation. Enjoy!
Nutrition Facts
- Serving Size: 1 serving g
- Total number of serves: 2
- Calories: 1053kcal
- Fat: 31.3g
- Saturated Fat: 9.8g
- Cholesterol: 399mg
- Sodium: 1485mg
- Potassium: 1166mg
- Carbohydrates: 148g
- Fiber: 9.8g
- Sugar: 19.1g
- Protein: 45g
- Vitamin A: 29.7mcg
- Vitamin C: 19.4mg
- Calcium: 203mg
- Iron: 7mg
- Vitamin D: 1.5mcg
- Vitamin E: 1.5mg
- Vitamin K: 13.4mcg
- Thiamin: 1mg
- Riboflavin: 0.5mg
- Niacin: 10.1mg
- Vitamin B6: 1.4mg
- Vitamin B12: 0.9mcg
- Folate: 98.1mcg
- Pantothenic Acid: 3.8mg
- Phosphorus: 839mg
- Magnesium: 318mg
- Zinc: 6mg
- Selenium: 32.8mcg
- Copper: 1mg
- Manganese: 6.4mg
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