Pineapple Fried Rice (Printable)

Jasmine rice tossed with pineapple, veggies, cashews and shrimp or chicken, served in hollowed pineapple shells.

# What You'll Need:

→ Proteins

01 - 7 oz shrimp (peeled and deveined) or 7 oz chicken breast, diced; omit for a vegetarian/vegan version

→ Rice

02 - 3 cups cooked jasmine rice (preferably day-old, cold)

→ Fruits & Vegetables

03 - 1 medium ripe pineapple
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced

→ Nuts & Aromatics

09 - 1/3 cup roasted cashews
10 - 2 tablespoons raisins (optional)

→ Sauces & Seasonings

11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon ground white pepper
15 - 1/2 teaspoon granulated sugar

→ Pantry

16 - 2 tablespoons neutral oil (vegetable or canola), divided

→ Garnish

17 - Fresh cilantro leaves for garnish
18 - Lime wedges for serving (optional)

# How To Make It:

01 - Slice the pineapple lengthwise, leaving the leaves attached. Using a sharp knife, cut around the interior and scoop out the flesh to leave a shell about 1/2 inch thick. Reserve 1 cup of the chopped pineapple flesh and set aside; refrigerate or drain any excess juice.
02 - Heat 1 tablespoon of the neutral oil in a wok or large skillet over medium-high heat. Add the shrimp or diced chicken and stir-fry just until cooked through (shrimp will turn pink; chicken should be opaque). Remove the protein from the pan and transfer to a plate.
03 - Add the remaining 1 tablespoon of oil to the hot pan. Add the minced garlic, diced red bell pepper and carrot; stir-fry for about 2 minutes until the vegetables begin to soften but still retain some bite.
04 - Add the cold jasmine rice to the pan, breaking up any clumps with the spatula. Stir-fry the rice for 2–3 minutes until heated through and well separated.
05 - Return the cooked shrimp or chicken to the pan. Add the frozen peas, reserved pineapple chunks, roasted cashews, raisins (if using) and sliced green onions. Toss to combine and heat through.
06 - Season the mixture with soy sauce, fish sauce, curry powder, ground white pepper and sugar. Stir-fry for 2–3 minutes, stirring constantly so the seasonings coat the rice evenly and flavors meld. Taste and adjust saltiness or acidity as needed.
07 - If using vegetarian substitutions, confirm seasoning balance (replace fish sauce with extra soy sauce or a splash of tamari). Remove from heat and let the rice rest for 1 minute to settle.
08 - Spoon the fried rice into the hollowed pineapple shells, garnish with fresh cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • There’s something thrilling about using a pineapple shell as the serving dish—guests can’t stop smiling.
  • The combination of tangy fruit, savory rice, and crunchy cashews is both satisfying and surprising every single bite.
02 -
  • If the rice is too freshly cooked, you’ll end up with a gummy clump—cool, day-old rice really is key.
  • Under-seasoning at the start makes the dish bland, so taste after adding the sauces and salt as needed.
03 -
  • Always prep all ingredients first—this recipe moves quickly and rewards organization.
  • When in doubt, cook the protein separately, so it stays juicy rather than rubbery in the finished dish.
Return