Pineapple Fried Rice

Pineapple Fried Rice is an authentic delicacy from the Thai Cuisine. The preparation blends the sweat & sour richness of pineapple and sauces along with non-vegetarian touch by chicken and shrimp. Pure vegetarian variants are also common! Typically served in the pineapple shell, gets this dish the ultimate refreshing twist.


For rice:

  1. Basmati rice : 2 Cup
  2. Water                : 2.5 Cup
  3. Oil : 2 T- Sp
  4. Salt for taste

For sautéing:

  1. Chicken pieces : ¾ Cup
  2. Shrimp                : 30
  3. Pepper powder : 2 T- Sp
  4. Salt for taste
  5. Oil : 4 T- Sp

For mixing:

  1. Finely chopped onion : ½ Cup
  2. Finely chopped garlic : 2 Tbl- Sp
  3. Thai chilli/normal hot chilli : 1 T- Sp (chopped)
  4. Green onion/spring onion : 3 pieces
  5. Cashews : ½ Cup
  6. Egg :3
  7. Soy sauce : ¾ T- Sp
  8. Vinegar : ¼ T- Sp
  9. Pineapple pieces : 1.5 Cup
  10. Pepper powder : 1 T- sp (Adjust)
  11. Salt for taste
  12. Butter : 2.5 Tbl- Sp(Adjust)


  • Wash and soak the rice for about 20 minutes.
  • In a pressure cooker, add the ingredients mentioned for rice and cook for 1 whistle then simmer it for about 30 seconds and switch off the stove (the extra 30 seconds needed only for gas flame, if you are using electric coil type stove, switch off immediately after the first whistle).
  • Wait for the completely release of pressure, then open the cooker and transfer the rice into a wide plate.
  • Let it cool completely and then keep it in the fridge. [It’s very important do not use hot rice for any fried rice]. I usually cook my rice one day before and keep it in the fridge!
  • In a bowl marinate the chicken with ½ T- Sp of pepper powder along with salt for about half an hour.
  • In another bowl, marinate the shrimp (cut to 2-3 pieces ) with 1.5 T- Sp of pepper powder & salt for about half an hour.
  • Heat oil (4 T- Sp mentioned in the ingredients for sautéing) and cook the shrimp and chicken separately and keep it.
  • Cut separately the white and green part of the spring onion.
  • If you are using the normal cashews, fry it with 2 T- Sp of butter and keep it.
  • Heat butter in a wok/ pan, sauté the garlic till slightly brown and then add the thai-chilli along with onion, a little salt and the white part of the spring onion.
  • Keep the flame high and sauté the onion till translucent, then add the soy sauce and sauté it.
  • Move the onions to a side and add the eggs along with ¼ T- Sp of pepper powder and a little salt and scramble it. Then mix everything together


  • Add shrimp along with chicken and sauté it.
  • Then add the rice along with ¾ T- Sp of pepper powder and mix well.
  • Finally add the roasted cashews, green part of the spring onion, vinegar and pineapple pieces and give a nice stir.


Tips :

  • Adjust the quantity of pepper powder, oil and butter to your taste.
  • I usually cook my rice in pressure cooker, if you are using any other method, make sure the rice to be non-sticky such that the grains be separate. But the traditional recipe, uses sticky rice and using some other sauce also.
  • I used both chicken and shrimp, you may use either chicken or shrimp if you prefer it so.
  • Check the salt before adding on every step (remember soy sauce also has salt).

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