- Meat and poultry
- Popular chicken
- Chicken and rice
A totally scrumptious Thai-style fried rice dish. Serve as a main course or a side dish for lunch or dinner.
63 people made this
- 280g uncooked white rice
- 700ml water
- 1 tablespoon curry powder
- 2 tablespoons Thai fish sauce
- 2 tablespoons pineapple juice
- 1 tablespoon vegetable oil
- 450g chicken breasts, cubed
- 1 onion, sliced
- 1 1/3 (432g) tins pineapple chunks, drained
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Bring the rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce and pineapple juice in a small bowl.
- Heat the vegetable oil in a large frying pan over medium-high heat until the oil shimmers; cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks and curry mixture; cook and stir until the fried rice is hot, 5 to 10 minutes.
Fried rice works best when the rice is cold.
Reviews & ratingsAverage global rating:(86)
Reviews in English (63)
I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work well: Egg; red bell pepper; broccoli; shrimp; scallions.-30 Apr 2010
We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprouts at the last minute. I served this to company in half a pineapple, sliced on the diagonal and hollowed out. Looked and tasted GREAT!-02 May 2010
This dish was great! I added cashews, zucchini and basil. I think any added veggie would be great! Also, I left out the fish sauce and it was still very yummy!-10 May 2010
Chicken Cashew Pineapple Fried Rice
Fried rice with a tropical edge and touch of sweet nuttiness is great for summer.
- 1 Tablespoon Cooking Oil
- 1 teaspoon Red Curry Paste
- 2 teaspoons Curry Powder
- 1 clove Garlic, Minced
- 1 cup Boneless Chicken Breast Chunks
- 3 Tablespoons Finely Diced Carrots
- 1-½ cup Rice, Any Old Rice Will Do, Prepared According To Package Instructions
- 2 teaspoons Chicken Or Vegetable Stock
- 2 Tablespoons Fish ( Or Soy) Sauce
- 2 teaspoons Sugar
- 1 cup Fresh Pineapple Chunks
- 1 stalk Spring Onion, Chopped Finely
- ½ cups Roasted Unsalted Cashews
- 2 Tablespoons Raisins
Heat oil over medium heat until hot. Put 1 teaspoon of red curry paste into the oil and stir for 30 seconds. Add the curry powder, garlic and chicken then stir fry to mix them and cook until the chicken starts to brown. Toss in the carrot and stir fry for another 1 minute, or until chicken is cooked through and veggies are softened (these should all be diced finely enough so as to cook fairly quickly).
Add the rice (which has already been cooked) and toss it all around to coat it in the stir fry mixture. Then add chicken or vegetable stock, fish or soy sauce, and sugar. Stir well until all the rice has mixed with the sauce and is a uniform color.
Just before you remove the pan from the heat add in your pineapple, spring onion, cashews and raisins. Stir it in quickly and remove from heat to a serving dish.
Note: Cook up your rice ahead of time for this recipe – cooked according to package instructions. Leftover, day-old rice also works great in fried rice dishes.
This tangy Pineapple and Chicken Fried Rice Cup makes a perfect lunch or dinner. With just a few simple ingredients, including rotisserie chicken, diced pineapple, soy sauce, green onion and Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice, you’ll have a delicious meal in minutes.
Stir together rice, chicken, pineapple and soy sauce in a microwave-safe bowl.
Heat on HIGH, stirring halfway through, for 90 seconds or until rice and chicken are heated through.
To serve, sprinkle with sliced green onions.
You can use fresh or canned, drained pineapple tidbits for this recipe. Transfer any leftover pineapple to an airtight container and refrigerate for up to 3 days.
For a gluten-free version of this dish, substitute wheat-free tamari sauce for soy sauce.
If desired, add frozen peas or a medley of frozen vegetables, adjusting microwave time as needed.
Sweet and Savory Goodness
Whether you like pineapple on pizza or not, there’s absolutely no debate that this simple Pineapple and Chicken Fried Rice Cup is delicious! Sweet and tangy pineapple, savory rotisserie chicken, garlicky jasmine rice and salty soy sauce make for a well-balanced combination.
Once you try it, you’ll be craving this flavor-packed meal on a weekly basis! This is a great meal for one when you have a busy week or need a quick and delicious dinner. Want more recipes just like this one? Take a look at these perfectly portioned meals for one.
Microwave Fried Rice
If you love takeout, you’re probably familiar with the many varieties of fried rice there are. But, did you know you can also make it in the microwave? Yes, it’s true and we’ve got a few recipes you need to try! With a few ingredients and Sriracha hot sauce, this Microwave Egg Fried Rice is a dish with a kick. This classic Microwave Fried Rice combines frozen veggies, an egg, ginger, soy sauce and sesame oil for added flavor.
The beauty of fried rice is that it’s entirely customizable to your preferences, whether you’re tight on time or have different ingredients in your kitchen. By simply changing a couple of ingredients, you can indulge in many varieties of fried rice. Simply swap any of the vegetables with others of your choice. You can even add different types of protein sources — from pre-cooked shrimp to beef or even tofu. Just make sure you dress your fried rice with some rich and tangy soy sauce, and maybe some sesame oil, for a delicious Asian experience.
How to Make Pineapple Fried Rice
In a small bowl, whisk the eggs with salt and pepper. Heat 1 tablespoon of oil in a large non-stick skillet. Pour in the eggs and cook until the eggs are scrambled. Transfer to a plate. Wipe the skillet with a paper towel.
Add few more tablespoons of oil to the pan and when hot, add the ground chicken. Cook until the chicken is crumbled and no longer pink. Add onions and carrot, and cook until soft. Add garlic and ginger, and cook until fragrant.
Stir in rice and cook, stirring frequently, until heated through. Add pineapple, soy sauce, and chili garlic sauce. Taste and season with salt and pepper as needed.
Gently stir in scrambled eggs, green onions, and cilantro. Serve with lime wedges and a drizzle of sesame oil.
Pineapple Curried Fried Rice
I bought a small fresh pineapple just 2 days ago and my husband immediately asked for pineapple fried rice. I wanted to make this Tom Yam ala Thai style but ran out of Tom Yam paste so I made a curried version instead. Plenty of leftovers for lunch too!
- 1 whole Pineapple, Skinned And Cubed (or 1 Can Of Cubed Pineapple In Syrup) - You Won't Need All Of It
- 3 Tablespoons Oil Or Butter
- 1 bulb Yellow Onion, Chopped
- 3 cloves Garlic, Minced
- 1 Tablespoon Salted Fish, Minced (or Anchovies)
- 3 Tablespoons Curry Powder (or Tom Yam Paste)
- 4 cups Cooked Long-grained Rice (or Brown Rice)
- ½ cups Chicken Broth
- 2 Tablespoons Dark Soy Sauce
- ½ cups Cooked Meat (I Used Shredded Chicken Meat But Even Sliced Boiled Sausages Work)
- 1 whole Green Capsicum/Pepper (I Roasted Mine On The Stove But Not Necessary), Cubed
- Salt And Pepper, to taste
1) Prepare the ingredients. Cubing fresh pineapple will take a bit of time but if you have a good knife, it helps. My pineapple was a bit sour so I stirred in 3 tablespoons of sugar and let them sit for a while. Gave it a nice sweet, sour taste. (Psst: Ree has give a great outline on how to dissect a fresh pineapple here – https://tastykitchen.com/cooking/2010/06/pineapple-mango-salsa/)
2) Or if you’d rather skip that, use a large can of cubed pineapple.
3) Fire up the wok and heat up the oil, throwing the onions in. Let them fry, stirring occasionally, until translucent and fragrant.
4) Added minced garlic and salted fish/anchovies (if these are not available, just omit or squirt some fish sauce in later when you season with salt & pepper). Fry in medium-high heat until fragrant but not brown.
5) Add pineapples into the wok (if you used canned, do not put in the syrup or your rice would turn to mush) – use as many pineapple cubes as you want. We like it pineapple-y so I added everything.
6) Add in the curry powder and fry till fragrant (if you have paste, you may use it as well).
7) Pour in the rice and give it a good stir to break up the large chunks.
8 ) If your rice looks dry, add in enough chicken broth or hot water to desired consistency.
9) Add in soy sauce and season with salt and pepper. Finally, throw in the capsicum (pepper) and cooked chicken meat (if you weren’t using raw meat) and give it a good few stirs before dishing up.
* Like all fried rice recipes, this is very versatile. Use any cooked meat you have. I used leftover chicken from the chicken broth I made. If you want to use uncooked minced meat, add it in after the garlic and fry till no longer pink. Shrimps are great here too.
** Use any vegs you have. Tomatoes, celery… anything. So long as it requires little cooking.
*** I always cook my rice the night before. So since we have rice almost every night, when I decide to make fried rice the day after, I would cook a double batch and refrigerate half.
Ingredients you’ll need to make this fried rice recipe:
- Since rice is the most important aspect of this recipe, let’s begin with that. Success Rice is the perfect choice because it results in the perfect rice in just 10 minutes. I find their White Rice or Jasmine Rice works best with this recipe. You’ll season your rice with ground ginger, garlic powder, black pepper, Himalayan pink salt, and onion powder.
- Next up is the chicken. You’ll need boneless chicken breast and a simple blend of smoked paprika, black pepper, and Himalayan pink salt to season.
- And you can’t make pineapple fried rice without pineapple. If you plan to use the whole pineapple to create a serving “boat,” you’ll need a whole fresh pineapple. However, if you are serving it on a platter or in a bowl, you can forgo the whole pineapple for fresh pre-cut pineapple chunks.
- Keeping in with the “keep in simple” theme, grab a frozen blend of carrots, corn, and peas.
- To give the fried rice that Chinese takeout flavor, the sauce you’ll blend into the recipe is quite traditional. You’ll need low-sodium soy sauce, vegetarian oyster sauce (you can use the regular version as well), Chinese cooking wine, sesame oil, and minced garlic.
- In the end, we’ll fold in the scrambled eggs.
Chicken and Pineapple Fried Rice
Pineapple is great in Asian cooking, such as the Thai shrimp and pineapple curry recipe I shared last week.
Today, I am going to show you how to make a delicious chicken and pineapple fried rice.
I am sure everyone here has had Chinese fried rice as it&rsquos one of the most popular Chinese recipe.
With the addition of pineapple, the regular chicken fried rice becomes so much more interesting, and delicious, because of the sweet tang of the pineapple.
It also helps to make the fried rice tastes less greasy as every bite is bursting with the freshness of the pineapple.
What I love most about this chicken and pineapple fried rice is the slightly caramelized taste of the pineapple, after stir-frying in the wok.
While the pineapple still tastes fresh and juicy, there is a little something as the sweetness is slightly caramelized.
Many people ask me about overnight rice.
Put simply, it&rsquos just basically rice from yesterday.
As the rice loses the moisture content, it&rsquos perfect for fried rice so every single bit of rice is drier so your fried rice won&rsquot be mushy and &ldquowet.&rdquo
Whenever I go out to Chinese restaurants, I always ask for an extra serving of rice so I can just pack it back and keep in the fridge overnight.
The next day, I have the perfect overnight rice for my fried rice.
It&rsquos so easy and you don&rsquot even have to make steamed rice.
Anyway, here is my chicken and pineapple fried rice recipe.
I have a similar version of Thai pineapple fried rice if you are interested to check it out.
How to Make Pineapple Coconut Rice with Chicken
This easy dish is prepared in stages so that everything gets cooked perfectly. To make this homemade Pineapple Coconut Rice with Chicken recipe, simply:
- Get your rice started: Instead of just using water, the rice is cooked in coconut milk and broth, which infuses it with the most amazing flavor. While the rice is simmering, you can get going on cooking up the rest of the ingredients.
- Heat up some oil in a separate pan: Make sure the oil is hot enough before adding the rest of your ingredients. A quick readiness test is to add a drop of water to the oil. If it sizzles and evaporates on contact, you are ready to start pan-frying.
- Saute the chicken: Once your oil is hot, add your chicken to the pan, season it with S&P, and then set it aside once cooked through. This is done so that the chicken stays juicy and doesn’t overcook while the rest of the ingredients are in the pan.
- Cook the veggies & aromatics: Next, stir-fry the pineapple, bell peppers, garlic, and ginger.
- Add the chicken, coconut rice, & sauces: Stir in the cooked coconut rice, chicken, tamari, and Sriracha.
- Garnish & serve: To really finish this dish off well, sprinkle some sliced green onions and crushed cashews over top, to add even more flavor and a bit of crunch. Dinner is served!
(Detailed recipe instructions and ingredient amounts included in the full recipe below.)
How to make Pineapple Fried Rice
Step 1. Caramelize pineapple
Whether you use fresh or frozen pineapple, you’ll want to caramelize it by cooking at medium high heat for 3-5 minutes. This concentrates the sugars and enhances the flavor. Remove pineapple to a plate.
Step 2: Cook protein
Cook protein of choice just until cooked through then remove with a slotted spoon, leaving the flavorful juices and oil behind in the pan.
Step 3: Cook aromatics
Cook onions then add curry powder, ginger and garlic. Sautéing the curry powder first (“blooming”) unlocks a hidden depth of flavor.
Step 4: Fry rice
Add rice to the pan and pat the rice grains down with a spatula. Let rice cook for a bit, then fold the rice over. Repeat patting the rice down and folding over a few times until the rice grains have separated and the rice is fully coated with the curry powder.
Step 5: Add in the rest of the ingredients
Add the raisins/craisins, cashews, tomatoes, pineapple and shrimp to the wok (reserving some shrimp for garnish if desired) along with fish sauce, oyster sauce, sugar, salt and pepper and stir to combine.
Step 6: Adjust to taste
Taste and adjust the seasoning with salt, pepper etc. if needed. You can also drizzle on additional sesame oil or soy sauce.
Step 7: Serve
Transfer to hollowed out pineapples or serving plate and garnish with green onions and any remaining shrimp. Serve with additional soy sauce if desired.
How to Cut pineapple To Create bowls
This Pineapple Fried Rice is delicious served on a plate or in a bowl – but it’s so much more fun served in a pineapple bowl – and it’ so easy! To make Pineapple bowls/boats:
- Cut the pineapple in half lengthwise.
- Run a knife around the inside edges leaving at last ½-inch from the edge.
- Cut the pineapple flesh three to four times across and once down the center.
- Scoop out the pineapple chunks using a spoon.
- Smooth out the bottom surface of the bowl.
- Drain any remaining juices and pat the inside of the pineapple dry.
- Cut the pineapple you sliced into chunks and use in the making the fried rice.
- Place the fried rice inside the cut-up pineapple just before serving.
How to Store Fried Rice
I prefer fried rice when it is freshly cooked. But you can easily store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, place in the microwave or heat on a skillet over the stove for a few minutes.
Thai Pineapple Fried Rice
Do you want an idea for a delicious and healthy weekday dinner? This Thai Pineapple Fried Rice has everything you need. This Asian dish features chicken, so it’s filling, but is also stuffed with veggies, so it’s super healthy!
Yesterday, after looking at my photos that were made few days ago, I decided that it’s time to change something. I gained some weight, and even though I was pregnant, it’s not an excuse anymore. My food choices are far from perfect. Pastas, desserts, fried food. Come on! I need to pull myself together. Various diets are not an option. First of all, I am against the majority of them. Second, I am still breastfeeding. What I talk about here is just to avoid all fast food, sugary stuff, and move towards healthier dishes. Are you with me? Let’s do it!
There is no better place to look for healthy food than the cuisines of Asian countries. Asian food is lower in carbohydrates and cholesterol Asians also almost don’t eat sweet things and processed foods. Such a diet has numerous benefits. One of the most obvious ones – the high life expectancy. Asians live longer, because there are less overweight people and less people with heart diseases there. Have I convinced you yet?
As you all probably know, the main ingredient in the Asian diet is rice. It is full of healthy carbs, easy to digest, and is gluten-free. Rice is one of the main reasons why Asians are so healthy. That’s why I want to start my healthy journey with this fantastic Thai Pineapple Fried Rice. You might have seen this dish in the menus of Thai restaurants. It’s crazy delicious, filling, and healthy at the same time! By the way, it’s not the first Thai rice dish on this blog. Few years ago I made this mouth-watering Mango Sticky Rice, which was a huge hit.
I saw that sometimes Thai pineapple fried rice is served in pineapple shells, so I wanted to recreate this unique way of serving the dish by myself. The result exceeded my highest expectations. The rice served this way looks more exotic, scrumptious, and it’s just beautiful! I can already imagine serving it to my friends and family. They will be in awe!
The taste of this Thai fried rice is fantastic. Pineapple, chicken, rice, veggies, cashews, and spices create a heavenly flavor together. This dish literally has no flaws at all. It is perfect as a light, healthy weekday dinner, as well as served at parties or on other occasions. Especially, if served in pineapple shells. Sorry, now I am off to eat the remaining bits, if my hubby left me some!