Bring the taste of the tropics to your table with this Pineapple Fried Rice recipe, offering a taste explosion of fresh ingredients and rich Asian flavors inspired by Thailand’s vibrant culture!
Experience the perfect harmony of savory and sweet with this Pineapple Fried Rice recipe. Inspired by Thai culinary tradition, this delicious dish combines the rich umami flavors of soy sauce and fish sauce with the tropical sweetness of pineapple, creating a unique and delicious flavor profile. With a delicious crunch of cashews and the bright flavor of green onions, this easy-to-prepare recipe is perfect for busy weeknights or special occasions. Not only is it packed with flavor, it is also a visually stunning dish that will add a pop of color to your table and showcase the beauty of Thai cuisine.
History & Cultural Significance
Pineapple fried rice is a popular Thai dish that pays homage to the Chinese tradition of fried rice. The combination of sweet pineapple and savory Asian flavors reflects the culinary fusion that characterizes Thai cuisine, which often blends sweet, sour, salty and spicy elements. As well as being a delicious meal, pineapple fried rice pays homage to Thailand’s rich cultural history and its influence on Southeast Asian cuisine. This dish is also widely available in other Southeast Asian countries like Malaysia and Singapore, with regional variations honoring their own cultural heritage.
frequently asked Questions
Yes, you can use canned pineapple instead of fresh pineapple. Be sure to drain the canned pineapple thoroughly to remove excess moisture. Keep in mind that the texture and flavor may differ slightly from fresh pineapple.
To make this pineapple fried rice vegetarian or vegan, omit the fish sauce and substitute additional soy sauce or a vegan fish sauce substitute. You can also add a variety of plant-based proteins like tofu or tempeh to suit your preferences.
Jasmine rice, a long-grain variety native to Thailand, is the best choice for pineapple fried rice due to its fragrant aroma and slightly sticky texture. However, you can also use other types of long grain rice such as basmati rice. Be sure to use day-old or refrigerated rice, as freshly cooked rice can get mushy when fried.
Absolutely! Feel free to add your favorite proteins like chicken, shrimp or tofu to the pineapple fried rice. Cook the protein separately before adding it to the rice and vegetable mixture to ensure it is cooked through and evenly distributed throughout the dish.
serving suggestions
Pineapple Fried Rice is a versatile dish that can be served as a main course or as a side dish. You can pair it with other Thai-inspired dishes like spring rolls, steamed veggies, or a simple green salad. For a complete meal, serve with grilled or stir-fried proteins such as chicken, shrimp or tofu, as are often enjoyed in traditional Thai cuisine.
Storage and reheating instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pineapple fried rice in a microwave-safe bowl and microwave for 2-3 minutes, stirring halfway or until heated through. You can also heat the rice in a skillet over medium-high heat, adding a splash of water or oil if needed to prevent sticking.
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Bring the taste of the tropics to your table with this Pineapple Fried Rice recipe, offering a taste explosion of fresh ingredients and rich Asian flavors inspired by Thailand’s vibrant culture!
Ingredients
- 2 tablespoon cooking oil
- 1/2 medium white onion finely diced
- 2 tablespoon Garlic chopped
- 1 Red pepper finely diced
- 1 Cup frozen peas
- 4 cups cooked rice
- 1/8-1/4 Cup soy sauce (regular or low sodium)
- 2 tablespoon fish sauce
- 2 tablespoon pineapple juice
- 1 tablespoon Chili Garlic Sauce Optional
- 1-2 cups pineapple rolled
- 1/2 Cup cashew nuts (Optional)
- 1/2 Cup green onions chopped
instructions
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Heat the cooking oil in a wok or skillet over medium-high heat.
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Add the diced onion, chopped garlic and diced bell pepper to the pan. Sauté for 3-5 minutes until the onions are slightly soft.
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Add the frozen peas to the pan and sauté until thoroughly heated.
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Stir the cooked rice into the vegetable mixture.
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In a separate bowl, mix together soy sauce, fish sauce, pineapple juice, and optional chili-garlic sauce. Pour the sauce over the rice and vegetable mixture.
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Add the diced pineapple and optional cashew nuts to the pan. Fry for another 3-5 minutes to allow the sugar to caramelize.
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Sprinkle with chopped spring onions. Serve hot and enjoy!
Calories: 283kcal | Carbohydrates: 45G | Protein: 6G | Fat: 9G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 5G | Sodium: 772mg | Potassium: 288mg | Fiber: 4G | Sugar: 7G | Vitamin A: 906ie | Vitamin C: 52mg | Calcium: 37mg | Iron: 2mg