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Pineapple Fried Rice


Pineapple Fried Rice Recipe


8 oz. leftover and overnight rice
2 cloves garlic (finely chopped)
4 oz. fresh pineapple (cut into small pieces)
4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts (optional)
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces)
2 tablespoons oil
Cilantro leaves for garnishing


Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Cook’s Note:

If you have cashew nuts, add them towards the end of the cooking process.

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52 COMMENTS... read them below or add one

  1. 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. 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…

  4. 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!

  5. David

    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!

  6. 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. ;)

  7. 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:-)

  8. 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.

  9. 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!

  10. Duga

    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.

  11. purplerose

    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 :)

  12. Avid fan

    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!

  13. Alice

    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.

  14. Nancy

    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!

  15. Stephen T

    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

  16. Ling

    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?


  17. Cherry

    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…

  18. piya

    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.

  19. 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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