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Pineapple fried rice topped with curry-toasted salted cashews and fresh Thai basil in a pineapple boat.

Authentic Thai Pineapple Fried Rice

Rebecca Blumer
A vibrant, sweet-and-savory stir-fry combining fragrant Jasmine rice with caramelized pineapple and classic Thai aromatics for a restaurant-quality meal in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4 people
Calories 385 kcal

Equipment

  • Wok or large non-stick skillet
  • Spatula

Ingredients
 

  • 2 tbsp vegetable oil
  • 2 cloves garlic finely minced
  • 1/2 onion finely chopped
  • 1/2 red capsicum / bell peppers diced
  • 1/2 cup peas frozen
  • 3 cups day old jasmine rice cooked
  • 1 1/2 cups pineapple pieces fresh or canned drained
  • 1/2 cup green onion sliced

Sauce Option 1 (Base version, recommended):

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp sugar

Sauce Option 2:

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp soy sauce light or all purpose

Sauce Option 3:

  • 1 1/2 tbsp soy sauce
  • 1 tbsp Thai Seasoning (Gold Mountain)

Instructions
 

Get the wok hot and wake up the aromatics

  • Heat oil in a wok or large non-stick skillet over high heat until it shimmers to ensure the surface is truly hot.
  • Add the minced garlic and chopped onion, then cook for 1 minute while stirring constantly until the garlic is fragrant and the onion edges turn translucent.

Sauté the vegetables without losing their bite

  • Add the diced capsicum and cook for 1 minute, keeping the heat high so it blisters slightly while remaining crisp.
  • Add the frozen peas and stir for 30 seconds until they become bright and glossy.

Fry the rice, then finish with pineapple

  • Add the cold Jasmine rice and your selected sauce option, then stir-fry constantly for 2 minutes until the grains look toasted and lightly caramelized.
  • Add the pineapple pieces and stir for just 30 seconds to warm them through, ensuring they stay chunky and do not release too much juice.

Fresh finish

  • Stir through the sliced green onions and serve immediately while the steam carries the fresh aromatic bite.

Notes

The Chilled Rice Rule: Always use day-old, refrigerated Jasmine rice. Cold grains have firmer starch, which allows them to separate and fry cleanly rather than clumping or turning mushy.
Moisture Control: If using canned pineapple, drain it thoroughly and blot the pieces dry. Excess liquid is the enemy of a good stir-fry as it steams the rice instead of frying it.
Vegetarian Swap: For a plant-based version, replace the fish sauce with tamari and use a mushroom-based vegetarian stir-fry sauce in place of oyster sauce.
Storage Tip: Cool leftovers quickly and store in shallow containers in the refrigerator. Reheat in a hot skillet with a teaspoon of oil to restore the toasted texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 62gProtein: 7gFat: 12gSaturated Fat: 1.5gCholesterol: 4mgSodium: 890mgPotassium: 315mgFiber: 3.5gSugar: 14gVitamin A: 1150IUVitamin C: 42mgCalcium: 28mgIron: 1.8mg
Keyword jasmine rice, pineapple fried rice, thai stir fry
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