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This Pineapple Fried Rice is a quick, flavorful dinner that’s ready in just 20 minutes. Juicy shrimp, crunchy cashews, and sweet pineapple come together in a dish that’s as easy as it is delicious. Give it a try tonight—it’s a recipe you’ll want to make again and again!
Authentic Thai Pineapple Fried Rice
The Chinese may have invented Fried Rice, but it’s the genius of the Thais that made it sinfully delicious. Thai Pineapple Fried Rice is the perfect example—a dish that’s bursting with sweet, savory, and slightly spicy flavors. Imagine juicy shrimp, sweet pineapple, and a mix of shrimp paste and fish sauce that ties it all together.
This easy recipe is my go-to for busy nights—it’s ready in just 20 minutes and the perfect way to use up leftover rice. Skip the takeout and try this instead—you’ll be coming back to this one for sure! Check out my tips below to get this recipe just right every time! And if you’re all about pineapple, you’ve got to try my Pineapple Curry next!
Why My Recipe Is The Best
Here’s why my recipe is a winner—it’s all about simple ingredients, bold flavors, and a meal that’s ready in no time.
- Ready in no time. This dish comes together in just 20 minutes, making it a go-to for quick, flavorful meals on busy days.
- Way better than takeout. Fresh ingredients, no MSG, and bold, authentic Thai flavors. Fish sauce, dark soy sauce, and fresh chilies come together in golden fried rice with bright pineapple and fresh cilantro—just like a Thai restaurant dish.
- The best way to use leftover rice. Got day-old steamed rice? Don’t let it go to waste—this recipe brings it to life with just a few simple steps.
Ingredients You’ll Need
- Oil – Use vegetable or canola oil.
- Garlic
- Thai shrimp paste – This is optional, but if you’re using shrimp paste, go for Tra Chang or Maesri brand – they’re known for their authentic, rich flavor and are easy to find in most stores.
- Shrimp – You can swap it for chicken if you prefer.
- Leftover steamed rice
- Pineapple – I used fresh pineapple, but if you’re using canned, make sure it’s packed in 100% juice, not syrup.
- Red chili
- Fish sauce – Go for Red Boat, Three Crabs, or Magic Chef – they deliver a clean, savory flavor without the strong, pungent aroma.
- Dark soy sauce
- Cashew nuts – Use unsalted, roasted cashew nuts.
- Cilantro
You can find all the ingredient details in the recipe card at the bottom of this post.
How To Make Pineapple Fried Rice
Alright, first heat up a wok and add some oil. Once it’s nice and hot, toss in the garlic and shrimp paste (if you’re using it) and let it cook until it smells amazing. Then, throw in the shrimp and cook them until they’re about halfway done. Next, add the rice, pineapple, and chili (if you’re feeling it) and just give everything a good stir to mix it all together.
Now, add the fish sauce and dark soy sauce, and give everything a good stir to make sure the rice soaks up all that flavor. Stir-fry for another minute, then toss in the cashews and mix it all up. Once it’s looking good, plate it, garnish with some fresh cilantro, and serve it up right away!
Secrets To Perfect Pineapple Fried Rice
- I recommend using leftover or overnight rice. It helps the rice stay nice and grainy, not mushy, giving the fried rice that perfect texture I love.
- Fresh pineapple is a must for me, but if you’re using canned, just make sure it’s packed in 100% juice, not syrup. And be sure to drain and rinse it before tossing it in!
- Fish sauce is key! It adds that authentic Thai flavor, so don’t skip it. Be sure to check out the ingredients section above for my top brand recommendations.
- I always serve it with lime wedges—just squeeze fresh lime juice over the rice right before serving.
Frequently Asked Questions
Yes, feel free to mix in any vegetables you like! Bell peppers, carrots, peas, or green beans are all great additions. Just chop them into small pieces and stir-fry them along with the garlic for a colorful, veggie-packed version.
Yes, you can. For frozen shrimp, just make sure to thaw them properly and pat them dry to remove excess water before cooking. If you’re using precooked shrimp, add them towards the end of cooking—just long enough to heat through, so they don’t get tough or rubbery.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep it moist.
It’s best enjoyed fresh, but you can freeze it without the pineapple and shrimp for up to 1 month. Thaw in the fridge and reheat gently, adding fresh pineapple and shrimp when serving.
This recipe is only 282 calories per serving.
What To Serve With This Recipe
This meal is best served with Thai dishes (such as Choo Chee Salmon). For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Recipes You Might Like
Pineapple Fried Rice
Ingredients
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 teaspoon Thai shrimp paste, optional
- 4 oz. shrimp, shelled and deveined, tail-on
- 8 oz. leftover steamed rice
- 4 oz. fresh pineapple, cut into small cubes
- 1/2 red chili, or green chili, finely sliced, optional
- 1 tablespoon fish sauce
- 1/4 teaspoon dark soy sauce
- 2 tablespoons cashew nuts
- Cilantro, for garnishing
Instructions
- Heat a wok and add cooking oil. Stir-fry the garlic and shrimp paste (if using) until aromatic. Add the shrimp and stir-fry until half-cooked. Add the rice, pineapple pieces, and chili (if using), and do a few quick stirs.
- Add fish sauce and dark soy sauce, and stir to blend well with the rice. Stir-fry for another minute, then add the cashew nuts and stir to combine. Dish out, garnish with cilantro, and serve immediately.
Notes
- I recommend using leftover or overnight rice. It helps the rice stay nice and grainy, not mushy, giving the fried rice that perfect texture I love.
- Fresh pineapple is a must for me, but if you’re using canned, just make sure it’s packed in 100% juice, not syrup. And be sure to drain and rinse it before tossing it in!
- Fish sauce is key! It adds that authentic Thai flavor, so don’t skip it. Be sure to check out the ingredients section above for my top brand recommendations.
- I always serve it with lime wedges—just squeeze fresh lime juice over the rice right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Bagoong (Philippine Fermented Shrimp Paste) to be the shrimp paste?
Hi Philip. Yes, you can use bagoong as the shrimp paste.
Hello! Do you have any substitute for fish/oyster sauce? I’m a college student in Turkey and they’re quite expensive around here. This will be my first Thai dish!!
You can make Thai dish without fish sauce. You ought to have fish sauce.
You can substitute anchovy paste.
What kind of cashews do you use — unsalted raw, unsalted roasted, or salted roasted???
Salted roasted.
Hi Bee,
Is shrimp paste the “hae Ko” ? The thick syrup like used for Penang Assam laksa?
Thanks Bee.
Belacan in this case.
Do you have a favorite brand of Thai shrimp paste?
No, I don’t.
So good I love pineapple fried rice.
We love pineapple fried rice! Our local Thai restaurant adds yellow curry powder, and that’s how I make it at home. Delicious!
OMG! This is so appealing and I really want to try it at home.I’ve tasted pineapple rice before from a restaurant.Now this post makes me want to try it at home.I hope mine will be delicious too… :)
The prawn shells are rich in flavor. I used to keep the prawn shells and put them in hot oil. The flavor of the prawns will be extracted into the oil. Remove the shells and use the ‘prawn oil’ to fry the rice. It is very tasty.
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