Thai Pineapple Fried Rice

3 from 1 reviews


  • 1 shallot, finely minced
  • 3 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1/2 red bell pepper, finely diced
  • 2 teaspoons red Thai curry paste
  • 2 cups diced pineapple (about 1 whole pineapple, peeled and core removed)
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons brown sugar
  • 1 tablespoon lime juice
  • For the rice:
  • 2 cups Jasmine rice
  • 3 cups water
  • 1 teaspoon salt
  • Optional (but highly recommended) toppings:
  • Chopped cilantro
  • Chopped peanuts
  • Sliced green onions
  • Lime juice (to taste)


  1. For the rice:
  2. Add the rice, water, and salt together in a pot and bring to a boil
  3. Stir once, turn the heat down to low, reduce to a simmer, cover, and let cook for 18 minutes
  4. Without taking off the lid, remove the rice from the heat and let sit for 5 minutes. Fluff with a fork and set aside (this recipe works better with cold rice, so I would recommend either making the rice ahead of time and letting it sit in the fridge OR cook the rice, spread it across a baking sheet in a thin layer, and pop in the fridge until cool)
  5. Meanwhile, in a large skillet or wok, add a bit of vegetable oil over medium high heat
  6. Add your shallot, garlic, ginger, bell pepper, and a bit of salt and pepper. Cook until the vegetables have softened
  7. To this, add your curry paste, stir to combine, and let cook for about a minute
  8. To this, add your rice, soy sauce, sesame oil, brown sugar, lime juice, and pineapple
  9. Mix together and fry over high heat for several minutes, stirring constantly
  10. Season to taste with salt and pepper and top liberally with cilantro, peanuts, and green onions
  11. Finish with an extra squeeze of lime juice (to taste)