Save to Pinterest The first time I hollowed out a pineapple, I made an absolute mess. Sticky juice everywhere, knife slips, and a shell that looked more like it had been attacked by a wild animal than carefully prepared. But the moment that fried rice hit the table, all the kitchen chaos was forgotten.
My roommate walked in while I was stir-frying and immediately asked what smelled like a Thai restaurant had moved into our apartment. The curry powder hitting the hot oil creates this incredible aroma that fills the whole house. We ended up eating standing up at the counter because we could not wait another second to dig in.
Ingredients
- 1 large ripe pineapple: The star of the show both as a vessel and a sweet ingredient in the rice itself
- 3 cups cooked jasmine rice: Day-old rice is crucial here fresh rice turns into mush
- 2 tablespoons vegetable oil: A neutral oil lets the other flavors shine without competing
- 1 small onion, finely diced: Creates a savory base that balances all that sweetness
- 2 cloves garlic, minced: Because everything tastes better with garlic
- 1 medium carrot, diced: Adds texture and a pop of color
- 1 red bell pepper, diced: Brings sweetness and makes the dish look gorgeous
- 2 eggs, lightly beaten: Protein and richness but totally optional
- 1/2 cup frozen peas: Little bursts of sweetness throughout
- 1/2 cup unsalted roasted cashews: Crunch factor is nonnegotiable
- 1/2 cup pineapple flesh, diced: Using the actual pineapple you hollowed out
- 3 scallions, sliced: Fresh bite and bright green color at the end
- 1/4 cup raisins or golden sultanas: An unexpected sweet note that works beautifully
- 2 tablespoons soy sauce: Use tamari if you need this gluten-free
- 1 tablespoon fish sauce: Omit for vegetarian but it adds that authentic Thai depth
- 1 teaspoon curry powder: The secret ingredient that makes people ask what is in this
- 1/2 teaspoon white pepper: Gentle heat without the specks of black pepper
- 1 teaspoon sugar: Balances the salty elements and enhances natural sweetness
- Salt, to taste: Trust your palate here
- Fresh cilantro leaves: The finishing touch that brightens everything
- Lime wedges: A squeeze right before eating cuts through the richness
Instructions
- Prep your pineapple vessels:
- Cut that pineapple in half lengthwise and carefully carve out the flesh leaving about a half-inch shell. Dice up half a cup of the pineapple meat for your rice and save the rest for snacking or smoothies. Set those beautiful shells aside like the serving trophies they are.
- Get things sizzling:
- Heat your oil in a wok or large skillet over medium-high heat. Toss in the onion and garlic and let them cook until your kitchen smells amazing about one minute. Do not let the garlic burn or it will turn bitter on you.
- Add the crunch:
- Throw in the carrot and bell pepper and stir-fry for a few minutes until they start to soften but still have some bite. You want them tender-crisp not mushy.
- Scramble if you want:
- Push all the veggies to one side of the pan and pour in your beaten eggs. Scramble them quickly until just set then mix them back into the vegetables. If you are skipping eggs just move right along.
- Bring it all together:
- Add the cooked rice and break up any clumps with your spoon. Toss in the peas diced pineapple cashews and raisins if you are using them. Mix everything until it is one happy family.
- Season like you mean it:
- Pour in the soy sauce fish sauce curry powder white pepper and sugar. Stir-fry for a few more minutes until everything is hot and the rice has taken on all those gorgeous flavors. Taste and add salt if it needs it.
- Finish with fresh:
- Toss in the scallions and give everything one last mix. Turn off the heat and marvel at how colorful this dish is.
- The grand finale:
- Spoon that beautiful fried rice into your waiting pineapple shells. Top with fresh cilantro and serve with lime wedges on the side. Watch everyone is face light up when you bring this to the table.
Save to Pinterest My sister claimed she did not like curry powder until she tried this recipe. Now she asks for it every time she visits. There is something about the way the curry mingles with the sweet pineapple and salty soy sauce that just works magic together.
Making It Your Own
This recipe is incredibly forgiving. I have added shredded rotisserie chicken plenty of times and it works beautifully. Tofu cubes pan-fried until golden are fantastic too. The base recipe is solid enough to handle whatever protein you throw at it.
The Rice Situation
Day-old rice has had time to dry out slightly which means each grain stays separate when you fry it. If you absolutely must use fresh rice spread it on a baking sheet and pop it in the fridge for an hour to dry out. It is not quite as good but better than mushy fried rice.
Serving Like A Pro
Those pineapple shells are not just for looks they actually impart subtle pineapple flavor to the rice as it sits. Put any extra rice that does not fit in a serving bowl on the side. Someone is always going to want seconds.
- Warm the empty pineapple shells in the oven for a few minutes before filling
- Set up a little garnish station so people can customize their own
- This reheats surprisingly well for lunch the next day
Save to Pinterest There is something joyful about eating out of a pineapple. It makes dinner feel like a vacation even on a Tuesday night.
Recipe FAQs
- → Why use day-old rice for fried rice?
Day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. The grains separate easily and absorb flavors better while maintaining their texture. Fresh rice can work if cooled completely and spread on a baking sheet to dry for 30 minutes before cooking.
- → Can I make pineapple fried rice vegan?
Absolutely. Simply omit the eggs and fish sauce from the ingredients. Use additional soy sauce or tamari to replace the savory depth that fish sauce provides. The result remains delicious and satisfying while being completely plant-based.
- → How do I hollow out the pineapple properly?
Cut the pineapple lengthwise through the leaves. Use a sharp knife to carefully cut around the perimeter, about ½ inch from the skin. Use a large spoon to scoop out the flesh, being careful not to pierce the shell. Save some flesh for dicing into the dish.
- → What protein options work well?
Shrimp adds excellent flavor and cooks quickly. Diced chicken breast or thigh meat works beautifully. For vegetarian options, try cubed tofu, tempeh, or edamame. Add the protein during step 5, ensuring it's heated through before seasoning.
- → Can I prepare pineapple fried rice ahead?
The fried rice reheats well—store in an airtight container for up to 3 days. Reheat in a wok over medium heat or microwave until hot. However, assemble inside pineapple shells just before serving, as the shells can become soggy if filled too long.
- → What makes the rice yellow?
The curry powder provides the golden color and subtle aromatic flavor. You can also add a pinch of turmeric for more vibrant yellow hue without significantly altering the taste profile.