Thai pineapple fried rice (Printable Version)

Colorful Thai-style fried rice with sweet pineapple, vegetables, and cashews in edible pineapple boat.

# What You Need:

→ Main Ingredients

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→ Seasonings & Sauces

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→ Garnish

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# How To Make:

01 - Slice pineapple in half lengthwise, keeping leaves attached. Carefully carve out flesh, leaving 1/2-inch shell. Dice 1/2 cup pineapple flesh for rice; reserve remainder for another use. Set pineapple shells aside.
02 - Heat vegetable oil in large wok or skillet over medium-high heat. Add onion and garlic; sauté until fragrant, approximately 1 minute.
03 - Add carrot and bell pepper; stir-fry 2–3 minutes until slightly tender.
04 - Push vegetables to one side of pan. Pour beaten eggs into cleared space and scramble until just set.
05 - Add cooked rice, breaking up clumps. Stir in peas, diced pineapple, cashews, and raisins if using. Mix thoroughly.
06 - Add soy sauce, fish sauce if using, curry powder, white pepper, sugar, and salt. Stir-fry 2–3 minutes until heated through and well combined.
07 - Stir in scallions and toss briefly.
08 - Spoon fried rice into hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

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  • The sweet and savory combination is addictive in the best possible way
  • Serving it inside a pineapple shell makes every dinner feel like a special occasion
  • It comes together faster than you can order takeout
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  • Fresh rice will turn this into a sad mushy situation day-old rice is not optional
  • Have everything chopped and ready before you turn on the heat stir-frying waits for no one
  • The pineapple shells can get a bit wobbly so handle them gently when filling
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  • Keep the heat high and keep things moving that is how you get that restaurant-style texture
  • Taste as you go and adjust the seasonings everyone likes their fried rice differently
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