Pineapple Fried Rice Recipe – Thai Curry & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Pineapple Fried Rice Recipe – Thai Curry & Cashew Delight

Hey everyone! If you’re anything like me, you love a good fried rice. It’s quick, satisfying, and the perfect way to use up leftover rice. But this isn’t just any fried rice. This Pineapple Fried Rice is bursting with sweet, savory, and slightly spicy flavors – thanks to a touch of Thai curry powder and juicy pineapple. I first made this when I was craving something a little different, and it’s been a family favorite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Pineapple Fried Rice is seriously addictive. It’s ready in under 15 minutes, making it ideal for busy weeknights. The combination of sweet pineapple, crunchy cashews, and fragrant Thai curry is just chef’s kiss. Plus, it’s a fantastic way to clear out your fridge – feel free to add any veggies you have on hand!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 Cups Cooked White Rice (leftover preferred)
• 2 Tbsp Olive Oil
• 1 Large Onions (peeled & diced)
• 1 Tbsp Minced Fresh Garlic
• ¼ Cup Carrots (chopped)
• ¼ Cup Green Peas
• ¼ Cup Corn Kernels
• 1 Medium Bell Pepper (sliced)
• 1 Cup Pineapple (diced)
• ¼ Cup Scallions (green parts thinly sliced)
• 2 Tbsp Cashew nuts
• 1 Tsp Chili Flakes
• 1 Tsp Thai Curry Powder
• Salt To taste
• 1 Tbsp Tamari Sauce or Soy Sauce
• 1 Tsp Black Pepper Powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cooked Rice Varieties

Leftover rice is key here. It should be a day old and slightly dried out – this prevents it from getting mushy when fried. Jasmine rice works beautifully, but any long-grain white rice will do.

Thai Curry Powder – Regional Variations & Spice Levels

Thai curry powder isn’t a single thing! It varies a lot depending on the region and brand. Some are mild, others pack a serious punch. Start with 1 tsp and adjust to your liking.

Tamari vs. Soy Sauce – What’s the Difference?

I prefer tamari sauce for this recipe. It’s gluten-free and has a richer, slightly sweeter flavor. But if you don’t have tamari, soy sauce works just fine!

Cashew Nuts – Roasting for Enhanced Flavor

To really bring out the flavor of the cashews, give them a quick toast in a dry pan for a few minutes. Watch them carefully – they burn easily!

Pineapple – Fresh vs. Canned

Fresh pineapple is amazing if you can get it. But canned pineapple chunks (drained well!) are a perfectly good substitute, especially when pineapple isn’t in season.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a wok or large skillet over high heat. You want it nice and hot!
2. Add the diced onions and sauté for about 2 minutes, until they become translucent and softened.
3. Stir in the minced garlic and sauté for another 1-2 minutes, until it’s fragrant and golden. Don’t let it burn!
4. Now, add the chopped carrots, green peas, corn kernels, and sliced bell pepper. Sauté for 2-3 minutes, until the veggies are tender-crisp.
5. Time for the magic! Add the cooked rice, diced pineapple, sliced scallions, cashews, chili flakes, Thai curry powder, salt, tamari sauce, and black pepper.
6. Mix everything really well, ensuring the rice is coated in all those delicious flavors.
7. Cook for 3-5 minutes, stirring frequently, until everything is heated through and beautifully combined.

Expert Tips

• High heat is your friend! It’s what gives fried rice that lovely slightly crispy texture.
• Don’t overcrowd the pan. If you’re making a large batch, cook it in two portions.
• Taste as you go! Adjust the salt, chili flakes, and curry powder to your preference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pineapple Fried Rice

Simply ensure your tamari sauce is vegan-friendly (some contain honey).

Gluten-Free Pineapple Fried Rice

Use tamari sauce instead of soy sauce, as tamari is naturally gluten-free.

Spice Level Adjustments

If you like it hot, add more chili flakes or a pinch of cayenne pepper. For a milder flavor, reduce or omit the chili flakes altogether.

Festival Adaptations (e.g., adding seasonal vegetables)

During the fall, I love adding roasted butternut squash or sweet potatoes. In spring, asparagus and snap peas are a great addition!

Serving Suggestions

This Pineapple Fried Rice is fantastic on its own, but it also pairs well with:

• Spring rolls
• Satay skewers
• A simple cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. It won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

Can I use brown rice instead of white rice?

You can, but it will change the texture. Brown rice is chewier and takes longer to cook. Make sure it’s fully cooked before adding it to the fried rice.

How can I make this recipe ahead of time?

You can chop all the vegetables and measure out the spices ahead of time. Store them in separate containers in the fridge.

What’s the best way to prevent the rice from sticking?

Use a well-seasoned wok or a non-stick skillet. And don’t be afraid to add a little extra oil if needed!

Can I add protein like chicken or shrimp?

Absolutely! Cook the protein separately and add it to the fried rice during the last few minutes of cooking.

What can I substitute for tamari sauce?

Soy sauce is the closest substitute. Coconut aminos are another option, but they have a slightly sweeter flavor.

Is Thai curry powder always spicy?

No, it varies! Check the label and start with a small amount.

How do I know when the pineapple is perfectly ripe for this recipe?

A ripe pineapple will smell sweet and fragrant at the base. It should also yield slightly to gentle pressure.