Pineapple Fried Rice
December 29th, 2009 52 Comments

Pineapple Fried Rice

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Chinese invented fried rice but I think it’s the genius of the Thais that make fried rice sinfully delicious—they concocted pineapple fried rice. With the addition of fresh pineapple, flavored with shrimp paste, fish sauce, and comes in a hollowed out pineapple, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look visually appealing, the taste is simply mouthwatering and utterly appetizing. My gallery above speaks for itself.

This pineapple fried rice was prepared by my second sister, who is currently in town. We had some leftover pineapple from our Nyonya salted fish curry and she suggested pineapple fried rice for lunch. She carved out the pineapple flesh and cut them into small pieces. Then, she fired up the wok and fried up a batch of pineapple fried rice. The tempting good smell set my stomach rumbling; needless to say, lunch was absolutely delightful.

Do try out this pineapple fried rice recipe. If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into the sweet, juicy, and slightly tangy pineapple that bursts with freshness and flavors. Another fried rice that is seriously delectable is Malaysian belacan (prawn paste) fried rice but I will have to share the recipe with you in the future.

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52 comments... read them below or add one

  1. tracieMoo says:

    Owh I didn’t know that we’re suppose to use fresh pineapples. Mum usually prefer to buy the can ones for fried rice just cause it’s sweeter. I would try it with fresh pineapples the next time. Love the shell of the pineapple! A very great way to present this yummy fried rice!

  2. I love my pineapple fried rice if it is a little more spicy. I usually mixed the rice with some chili powder before frying them in the wok.

    By the way, I really love your blog. Happy New Year to you.

  3. Diana says:

    Oh my Gosh, I want to go out and make this right now it looks so fantastic. Definitely on my must make list soon!

  4. tigerfish says:

    The pineapple fried rice whipped up by two Penangites in the kitchen should be as good, if not better, than how the Thais do it!

    Happy New Year!

  5. Jas says:

    Happy new year…

    Pineapple juice for coating?

  6. Alta says:

    Oh Oh Oh! This sounds so delicious. I’ve seen recipes for pineapple fried rice before, but I do have to say, your photos are stunning. And now I”m craving this. :) And I have leftover rice in the fridge. Hmm…

  7. Cookie says:

    My honey LOVES Pineapple Fried Rice and I’m always looking for a good recipe. This looks great and I think I have most of the ingredients already besides the pineapple. I love the presentation too!

  8. David says:

    I promise this is no joke, First this is absolutely delicious and secondly,I woke up this morning thinking pineapple fried rice. Shrimp and pineapple are already cut, thanks for the recipe!

  9. lingzie says:

    happy new year bee!
    this recipe looks fantastic! adding this recipe to my long long list of ‘must try’ recipes from your blog! lol

  10. Tell your sister, if she is going to run a restaurant in Penang, I’ll definitely be her 1st customer. Thumb-up for her Pineapple Fried Rice! Happy New Year to you and your family!! Looking forward to see more mouth-watering foods and shots in 2010. ;)

  11. noobcook says:

    I lurrrveee pineapple fried rice, your sis created it so beautifully. Happy 2010! ^^

  12. tummythoz says:

    A pineapple dream boat!

  13. Happy new year Bee!
    I eated the same pinaple fried rice in Bali last year… it was wonderful! Thank you sharing the recipe…

  14. Happy New Year! Wow, cooking runs in your blood. That looks as authentic as you can get!

  15. Lori Lynn says:

    I recently bought a very sweet pineapple (grown in Costa Rica) it was amazing, I’m going to go get another for this rice.

  16. My warmest wishes to you Bee. What a lovely presentation for this dish. I’ve heard of honeymoon fried rice; I think the only difference is that it’s with eggs.

  17. hcpen says:

    omg, your recent posts are seriously making me drool! Madeleine, Teochew Lor Ark, Chai-Poh Egg, and Thai Pineapple Fried Rice!!!!:-) Seriously, it must be amazing living with u:-)

  18. Looks wonderfully festive! I always see other people ordering this dish at Thai restaurants, but I’ve never thought to order it myself because I usually like white rice. After seeing this I’m tempted to just make it myself.

  19. KN says:

    This was a very delicious Dish! Thanks! and Congrats on the Cookbook contract!

  20. Bren says:

    absolutely beautiful looking fried rice. My grandfather was Chinese (maternally) and my grandmother on dad’s side is 1/2 Chinese, too–so I have a lot of the blood in me, but have never really gotten into cooking it–EXCEPT for fried rice! Can’t wait to share my Cuban version!

  21. Duga says:

    Thanks for the recipe. But sorry, it wasn’t the Chinese invented Fried Rice but the Dutch who lived in Indonesia from 17th Century and they called it Nasi Goreng.

  22. purplerose says:

    i love your food presentation..fab!love it love it..
    well i made this today but used canned pineapples instead as it comes wif the juice.i guess it will taste lot better wif fresh ones..
    thanxx for the recipe :)

  23. Sydney says:

    thanks for this recipe.. I will love to try it as soon as school ends ^^.. LOVE your site :)

  24. Avid fan says:

    Hi Bee, when you refer to 1 teaspoon shrimp paste, is or Malaysian belachan that you are referencing to? Will that do, or do I need to get the thai version, if so is there a specific name that I need to use to find it? Thanks!

  25. Alice says:

    OMG, i just finished a plate of pineapple fried rice.. it tastes awesome! Btw, is there any particular reason why the sauces (fish sauce, dark soy sauce and pineapple juice) to be added towards the end of the process? Will the outcome be the same if i mix all the ingredients and sauces first and follow by adding the rice with quick stir.

  26. Nancy says:

    Hi there,
    I just have one question. Can you clarify which shrimp paste is used in your recipe, plain old belacan or shrimp paste used for Rojak?

    Thank you for sharing your recipes!

  27. Stephen T says:

    Hi, wondering why when I eat pineapple fried rice at my local thai place, it has a strong curry flavor? Is it a different version? Thanks

  28. Chouree says:

    What if I don’t have the shrimp paste?

  29. Ling says:

    May i know what is the serving size for pineapple fried rice?
    If i dont want to us shrimp paste and fish sauce, what is the alternative ingredients i can use?


  30. Min says:

    I would like to try your Belachan Fried Rice Recipe. Have you post the recipe yet? Rgds, Min

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  33. Cherry says:

    Looks delicious… Can I use your recipe to add with my menu? I have a fast food which serves different kinds of rice bowl here in the Philippines. I saw your post and I was thinking if it is okay with you for me to use your recipe… Thanks and more power…

  34. piya says:

    Hi bee…your pineapple fried rice looks very yummy..need to try ths shrimp paste available in that getting sold in the same name..or does it have any commercial name.thnks.

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  36. Aarti says:

    I made this today! I didn’t have shrimp paste so I just used extra fish sauce. I felt some flavor was lacking (possibly because I didn’t have shrimp paste) so I added some oyster sauce and a tsp of sugar. It was quite good! It didn’t taste like a restaurant pineapple fried rice but still pretty good

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