Pineapple Fried Rice with Shrimp or Chicken

Why You’ll Love This Recipe

• The perfect sweet–savory balance: juicy pineapple, toasty cashews, and a gentle curry aroma.
• Restaurant-style texture at home thanks to day-old jasmine rice and quick high-heat stir-frying.
• Flexible protein: shrimp or chicken both shine, and you can make it vegetarian too.
• Great for weeknights yet special enough for guests—especially when served in a pineapple boat.

Grocery List

• Produce: 1 ripe pineapple, 1 small carrot, shallot or small onion, garlic, scallions, cilantro, Thai chiles (optional), lime, frozen peas
• Dairy: Eggs
• Pantry: Jasmine rice, neutral oil, fish sauce, light soy sauce, oyster sauce, curry powder, ground turmeric, white pepper, brown or palm sugar, roasted unsalted cashews, golden raisins, chicken stock or water, salt

Full Ingredients

Rice & Base

• 4 cups (about 600 g) cold cooked jasmine rice (preferably day-old; from about 1 1/3 cups uncooked)
• 2 large eggs, beaten with a pinch of salt
• 3 tbsp neutral oil (canola, peanut, or rice bran), divided

Protein (choose one)

• 12 oz (340 g) medium shrimp, peeled and deveined
• OR 12 oz (340 g) boneless, skinless chicken thighs, thinly sliced

Quick Marinade for Protein

• 1 tsp light soy sauce
• 1 tsp neutral oil
• 1/2 tsp sugar
• 1/8 tsp ground white pepper

Sauce

• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 1/2 tsp curry powder
• 1/4 tsp ground turmeric (for color and warmth)
• 2 tsp brown sugar or palm sugar
• 1/8 tsp ground white pepper
• 2 tbsp water or unsalted chicken stock

Veggies, Fruit, and Mix-ins

• 2 cups (300 g) fresh pineapple chunks, 1/2-inch (from 1 ripe pineapple; save shell to serve if desired)
• 1 small carrot, finely diced (about 1/2 cup)
• 1/2 cup peas (frozen, thawed)
• 1 small shallot or 1/2 small yellow onion, finely diced (about 1/3 cup)
• 3 garlic cloves, minced
• 2–3 Thai bird’s eye chiles, thinly sliced (optional)
• 1/2 cup roasted unsalted cashews
• 1/4 cup golden raisins
• 2 scallions, thinly sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep rice and pineapple

Break up the cold cooked jasmine rice with clean, slightly damp hands to separate the grains. If you cooked rice same-day, spread it on a sheet pan and chill, uncovered, 30–60 minutes to dry the surface. Cut a ripe pineapple into 1/2-inch chunks (about 2 cups). If you’d like a showy presentation, halve the pineapple lengthwise and scoop out the flesh to create a “boat.” Pat the chunks dry with a paper towel to limit extra moisture in the wok.

Step 2: Marinate protein and mix the sauce

In a small bowl, combine soy sauce, oil, sugar, and white pepper; toss with shrimp or chicken. Marinate 10 minutes while you prep the aromatics. In another bowl, whisk together fish sauce, soy sauce, oyster sauce, curry powder, turmeric, sugar, white pepper, and water/stock; set aside.

Step 3: Preheat the wok and cook the eggs

Heat a wok or large 12-inch skillet over high heat for 2–3 minutes until lightly smoking. If you have an infrared thermometer, aim for a 450–500°F surface. Add 1 tbsp oil, pour in beaten eggs, and scramble just until softly set, 30–45 seconds. Transfer eggs to a plate.

Step 4: Sear the protein

Add 1 tbsp oil to the hot wok. Sear the marinated shrimp until pink and just cooked through, 45–60 seconds per side (1–2 minutes total). For chicken, stir-fry until just cooked, 3–4 minutes. Transfer to the plate with the eggs.

Step 5: Bloom aromatics and toast the rice

Add the remaining 1 tbsp oil. Stir-fry shallot and garlic 30 seconds until fragrant. Add chiles if using. Tip in the rice; spread it out to maximize contact with the pan. Let it sit undisturbed for 60 seconds to lightly toast, then stir-fry 1 minute to separate and heat through. Pour the sauce around the sides of the wok (so it sizzles as it hits the hot metal), then toss vigorously for 1–2 minutes until every grain looks evenly coated and golden.

Step 6: Fold in pineapple and mix-ins

Add pineapple, carrot, peas, and raisins. Stir-fry 1–2 minutes—just long enough to warm the pineapple without making it soggy. Return the eggs and protein, breaking the eggs into bite-size pieces. Add cashews and most of the scallions. Toss to combine. Taste and adjust with a splash more fish sauce or soy if needed.

Step 7: Finish and serve

Transfer to a warm serving bowl or a pineapple boat. Sprinkle remaining scallions and cilantro on top. Serve immediately with lime wedges; squeeze lime over each portion right before eating to brighten all the flavors.

Pro Tips

• Day-old rice is key. Dry surface starch means bouncy, separate grains. If using fresh rice, chill it uncovered to dry quickly.
• High heat matters. A hot wok (450–500°F surface) helps prevent sticking and gives that light smoky note.
• Pat pineapple dry. Excess juice can make fried rice soggy; add fruit near the end to keep it firm and bright.
• Do not overcrowd. If your pan is smaller than 12 inches, cook the protein first and remove (as written), then fry rice in two batches.
• Season at the end. Different brands of fish/soy sauce vary; finish with a dash more to taste plus lime for balance.

Variations

• Vegetarian: Use extra-firm tofu (12 oz), pressed and cubed, seared until golden. Swap fish sauce with soy sauce and oyster sauce with mushroom stir-fry sauce.
• Spicy: Stir 1–2 tsp Thai chile jam (nam prik pao) into the sauce and add extra chiles.
• Chicken and Ham: Use 8 oz chicken plus 4 oz diced cooked ham for a savory-sweet combo.

Storage & Make-Ahead

Cook the rice up to 2 days ahead and keep chilled. Chop pineapple and vegetables up to 1 day ahead. Marinate protein up to 6 hours in the fridge. Leftover fried rice keeps 3 days refrigerated in an airtight container. Reheat in a lightly oiled skillet over medium-high heat 3–4 minutes, or microwave covered with a damp paper towel 1–2 minutes, stirring once. For best texture, avoid freezing (pineapple releases water when thawed), but if needed, freeze up to 1 month; reheat straight from frozen in a hot skillet.

Nutrition (per serving)

Approx. 600 kcal; 25 g protein; 75 g carbs; 22 g fat; 4 g fiber; 1100 mg sodium. Values will vary based on protein choice and sauces.