Thai Pineapple Fried Rice with Chicken and Shrimp is a tropical twist on fried rice that’s best served right in the pineapple shell for an extra wow factor.
Like any recipe, there are different variations of pineapple fried rice, however most of my Thai recipes I learned from my mom, so this is her version. In Thai this dish is called Khao Phat Sapporod.
How to Hollow Out a Pineapple
Hollowing the pineapple is a little time consuming and can get sticky, but it really makes this dish stand out and look so pretty! If you have the time, I recommend it, otherwise use an 8 oz can of pineapple chunks.
Rinse a whole pineapple, then with a sharp knife slice in half vertically to get 2 pineapple halves. Run knife along the sides of the core. Then make horizontal cuts to cut chunks.
Use a spoon to scoop out the chunks. Be sure to slice off the hard core pieces from the middle chunks. Scoop out as much flesh and juice from the Pineapple shell and save in a separate bowl. Use the juice and bits for a smoothie or cocktail.
Reserve 1 cup of pineapple chunks for the fried rice and the 2 hollow pineapple shells. Cut the chunks into smaller pieces if you like for easier eating.
Ingredients and Substitutions
These are the ingredients I’m using my Thai Pineapple Fried Rice, but I’ll list some possible substitutions.
- Protein– I’m using Shrimp and Chicken for my protein. I wanted 2 proteins to make it a one pan meal and be filling. You can omit both for a vegetarian version or add cubed tofu. Or you can use diced ham, bacon, or Chinese sausage instead of the chicken.
- Cashews– If you are allergic or don’t like cashews, omit them. Otherwise you can use peanuts.
- Stir Fry Sauce– I’m using low sodium soy sauce and fish sauce as my stir fry sauce. For a more authentic taste use Golden Mountain Seasoning Sauce. If you need it to be low sodium, use Coconut Aminos instead.
- Rice– Since this is a Thai version, I’m using Jasmine Rice. However, you can substitute with long grain rice, basmati, or even brown rice.
Tips for Good Fried Rice
While fried rice is a relatively easy meal to create, there are a few tips to ensure this Pineapple fried rice turns out perfect every time.
Make your rice the Day Before!
Using cold rice will ensure the grains stay in tact and not get mushy as you are stir frying. If you have leftover take out rice, that works too! Pop it in the fridge and make fried rice the next day.
The second tip also goes for any type of stir fry or fried rice dish:
Have every ingredient prepped, chopped, and ready to go before you turn on the stove.
The cooking part is fast, and you need to have everything ready to go to ensure the fried rice doesn’t overcook and get soggy. Use a large cutting board and have everything ready to go in small piles.
Pineapple fried rice is best served right away. You can have everything prepped ahead of time and kept in the fridge until you’re ready to cook.
How to Store and Reheat
Fried Rice is typically a great meal to cook and have leftovers for a few days, however the pineapple in this fried rice can make it a little more soggy the longer it keeps.
Store any leftover rice in a container up to 2 days. Don’t keep the rice in the pineapple shell. Reheat in the microwave or in a skillet on the stove.
Thai Pineapple Fried Rice Recipe
- 3 tablespoon Oil I use Avocado, but any neutral oil works.
- 1 Whole Pineapple Fresh is best, or use an 8 oz can of Pineapple Chunks.
- ½ cup Cashews
- ½ pound Large Raw Shrimp Peeled and Deveined + Mixed with 1 teaspoon of soy sauce
- ½ pound Chicken Thighs or Breast Sliced into small pieces + Mixed with 1 teaspoon of soy sauce
- ½ cup Onion Diced Small
- 2 Garlic Cloves Minced
- 2 Eggs Whisked
- 3 cups Jasmine Rice Cooked and refrigerated overnight is best.
- 2 tablespoon Soy Sauce or use Golden Mountain Seasoning Sauce
- 1 teaspoon Fish Sauce Optional, but I like the flavor it brings.
- 1 teaspoon Curry Powder
- ¼ teaspoon Ground White Pepper
- ¼ cup Chopped Green Onions
How to Make a Pineapple Shell
- Rinse a whole pineapple, then with a sharp knife slice in half vertically to get 2 pineapple halves.Run knife along the sides of the core. Then make horizontal cuts to cut chunks. Use a spoon to scoop out the chunks. Be sure to slice off the hard core pieces from the middle chunks. Scoop out as much flesh and juice from the Pineapple shell and save in a separate bowl. Use it for a smoothie or cocktail.Reserve 1 cup of pineapple chunks for the fried rice and 2 hollow pineapple shells. Cut the chunks into smaller pieces if you like.
Pineapple Fried Rice
- In a small bowl mix shrimp with soy sauce, and in a separate bowl mix diced chicken with soy sauce.
- In a large skillet or wok, add 1 tbsp. of oil over medium high heat. Add Cashews and toast lightly. Remove cashews from pan and set aside.
- Add shrimp to pan and cook until no longer opaque. Remove and set aside on a plate.
- Add diced chicken and cook for a few minutes. Move chicken to the side, add another tbsp. oil and diced onions and garlic. Sauté onions until softened and chicken is full cooked.
- Make a well in the center and add whisked eggs. Allow to set for a minute then stir to combine.
- Add cold rice to pan along with soy sauce, (fish sauce if using), curry powder, and white pepper. Once combined and rice is heated through, and pineapple chunks, cashews, and green onions. Toss to combine and taste for seasoning. Serve rice in Pineapple shell and garnish with more green onions or cilantro.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.