Thai Pineapple Fried Rice with Shrimp and Cashews
This vibrant pineapple fried rice features jasmine rice, succulent shrimp, and crunchy cashews tossed in a savory curry sauce for a 20-minute weeknight dinner.
This pineapple fried rice is the ultimate weeknight flex, delivering a restaurant-quality Thai feast in just 20 minutes. It hits that perfect sweet-savory balance by pairing juicy pineapple chunks with salty fish sauce and a hint of warm yellow curry powder.
While some versions can be cloying, this authentic-leaning thai pineapple fried rice focuses on high-heat wok searing to ensure the rice grains stay distinct and chewy, never mushy. It’s an easy pineapple fried rice that looks impressive when served in a hollowed-out pineapple shell, but tastes just as good straight from the pan.
The secret is using day-old jasmine rice. Freshly cooked rice has too much moisture, which leads to clumping; cold, dry grains are essential for absorbing the aromatics and sauce without turning into porridge.
Ingredients
The Base
- 4 cups (600g) day-old jasmine rice, chilled
- 1/2 fresh pineapple, cubed (approx. 1.5 cups), or use the hollowed shell for serving
- 1/2 lb (225g) large shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1/2 cup (65g) roasted unsalted cashews
- 1/4 cup golden raisins (optional)
Aromatics & Sauce
- 3 tablespoons neutral oil (canola or grapeseed)
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 tablespoon yellow curry powder
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 green onions, thinly sliced
- Fresh cilantro and lime wedges for serving
Instructions
- 1
Whisk the fish sauce, soy sauce, curry powder, and sugar in a small bowl until the sugar dissolves; set aside.
- 2
Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until shimmering.
- 3
Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove from the pan and set aside.
- 4
Wipe the pan if needed, add the remaining 2 tablespoons of oil, and sauté the shallots and garlic for 30 seconds until fragrant.
- 5
Push the aromatics to the side, pour in the beaten eggs, and scramble quickly until just set.
- 6
Add the cold rice to the pan, breaking up any large clumps with the back of a spatula.
- 7
Pour the sauce mixture over the rice and toss vigorously on high heat for 2-3 minutes until every grain is yellow and toasted.
- 8
Fold in the cooked shrimp, pineapple chunks, cashews, and raisins, tossing for another minute to warm through and slightly caramelize the pineapple edges.
- 9
Remove from heat and stir in the sliced green onions.
- 10
Spoon the mixture into a hollowed-out pineapple half or onto a platter, garnishing with cilantro and a squeeze of fresh lime.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 535 kcal
- Protein
- 18 g
- Carbs
- 68 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 15 g
- Sodium
- 940 mg
Tips
- → If you don't have day-old rice, spread freshly cooked rice on a baking sheet and put it in the freezer for 15 minutes to dry it out quickly.
- → Don't skip the cashews; the crunch provides a necessary texture contrast to the soft fruit and tender shrimp.
- → Keep the heat high. Fried rice is about the 'wok hei' or breath of the wok—you want the rice to sear, not steam.
FAQ
Why does my pineapple fried rice turn out soggy?
Soggy rice is usually caused by using freshly cooked rice or adding too much pineapple juice. Ensure your rice is cold and dry, and drain your pineapple chunks thoroughly before adding them to the wok.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works in a pinch. Choose chunks in juice rather than heavy syrup, and drain them extremely well to prevent the rice from becoming too sweet or wet.
How do I hollow out a pineapple for serving?
Slice the pineapple in half lengthwise. Cut a perimeter about 1/2 inch from the skin, then make a grid pattern in the flesh. Scoop the cubes out with a sturdy spoon, leaving a bowl-like shell.
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