Adding this Thai Pineapple Fried Rice to my list of Asian take-out recipes + how to make cute pineapple boats for an interesting presentation!
Do I have to tell you how much we love making umami-packed Asian take-out food at home? We tried yet another fried rice recipe and we are LOVIN’ it. If you’re the kind of person who likes pineapples on their pizza, gear up, because you’re gonna fall in love with this Pineapple Fried Rice recipe.
We have a bunch of fried rice recipes on the blog that we make on repeat – Burnt Garlic Mushroom Fried Rice, Egg Fried Rice and Schezwan Fried Rice. But these recipes were missing one thing – something sweet and acidic. So we added some yellow-as-the-sun pineapple cubes to the fried rice, and we polished off the plates so well, I don’t think they need a wash at all. Actually you don’t even need plates here! And that’s the fun part.
We are using every bit of Pineapple – the juicy flesh for the rice and turning the Pineapple into super cute boats to serve the fried rice in.
How to Cut the Pineapple
Cutting the prickly pineapple can be a mean task, and I’ve often had minor injuries only to dismiss them as work hazards. But today I’m sharing lots of tips on how to cut a pineapple easily. Cut the pineapple lengthwise in half and shave off a thin layer of the outer layer, so it is balanced on the flat surface (as shown in video). Cut up the interior of the pineapple into cubes (as shown in video) and simply scoop out these cubes with a spoon. Who knew it was so easy? Also, don’t throw away the empty pineapple shells – coz I just told you how to make a pineapple boat! They make cute substitutes for plates. Tropical dinner vibes, woohoo!
How to Make Pineapple Fried Rice
Like every fried rice recipe, this happens fast. So make sure you have your mise en place ready. I like to start off with essentials like oil, ginger, garlic, bird’s eye chilli, onions and celery in a hot wok. Add veggies and/or meat of your choice, and add the pineapple cubes along with them. Season the fried rice with salt, turmeric, chilli powder, and white pepper. The pineapple brings a sweet dimension to the fried rice, don’t hesitate to add the juice that oozes out of the pineapple when you are cutting it!
The Cutest Presentation You’ve Ever Seen
Usually what happens is… A couple of hours’ hard work in the kitchen is polished off within 15-20 minutes, so unless I really feel like putting in the effort for presentation, I don’t. EXCEPT TODAY, because this Thai pineapple fried rice nestled inside pineapple boats (whatever remains of it after we cut the cubes) is the cutest thing! Also, it doesn’t require surgical precision or anything, just spoon in the fried rice into the pineapple boats, garnish with spring onions, and serve this tropical feast!
This Pineapple fried rice comes together really quickly. So here are some tips to get everything in place:
- It is best to use day old rice for fried rice. For fresh rice, make sure the rice is properly aired out and refrigerated for a while so that it dries out a bit
- Cut cubes of pineapple and keep them ready
- Slice garlic cloves thinly which helps them cook evenly plus garlic chips are amazing!
- Finely chop onions, spring onions, celery, green chillies, and other ingredients you wish to add
- Keep ingredients like soy sauce, rice vinegar and sesame oil measured and ready
- Though I prefer not to add MSG, you can add this for instant umami flavour enhancement!
Are you cooking fresh rice to make your fried rice? Check out my tips on how to prep rice for fried rice.
More Asian Take Out Recipes
- Chinese Chilli Chicken
- Teriyaki Shrimp Broccoli
- Chicken Lollipop
- Drums of Heaven
- Hot and Sour Soup
- Teriyaki Chicken
- Tofu Broccoli Stir Fry
Watch Pineapple Fried Rice Recipe Video
Thai Pineapple Fried Rice
Ingredients
- 4 tablespoons Oil
- 8 – 10 cloves Garlic
- 1 tablespoon Ginger
- 2 Birds Eye Chillies
- ¼ cup finely chopped Onion
- ¼ cup finely chopped Green Onions white part only
- ¼ cup finely chopped Celery
- ¼ cup Carrot
- ¼ cup finely chopped Bell Peppers
- ¼ cup Peas
- ¼ cup Corn
- 1.5 cups chopped Pineapple (see note 1)
- ¼ teaspoon Chilli powder
- ¼ teaspoon Coriander powder
- ¼ teaspoon Turmeric
- ½ tablespoon Soy Sauce
- 1 teaspoon Salt
- ½ teaspoon White Pepper Powder
- 1 1/2 cups Cooked Rice (preferably day old rice – see note 2)
- 2 tablespoons Spring Onions green part or chopped Coriander
Instructions
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Watch the video above if you’d like to make pineapple boats. It has detailed instructions.
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Heat oil in a wok and add minced garlic. Keep the flame on high. Allow the garlic to slightly brown. Add chopped ginger, onion, celery and chillies. Stir fry till onions start to gain colour.
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Add chopped carrot and bell pepper, saute for 2 minutes. Add peas, corn and pineapple and stir fry for 2-3 minutes until peas and corn are cooked.
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Add cumin, chilli powder, turmeric, coriander powder and soy sauce. Season with salt and white pepper. Mix it well so that it coats the vegetables.
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Reduce flame to low and add the cooked rice. Toss and mix to combine all the ingredients well. Adjust the seasoning if necessary. Serve hot and enjoy
Video
Notes
- Pineapple: If using canned pineapple, drain really well, dice and use. The nutritional values above are based on fresh pineapple and they would change if using canned
- Rice: Fried rice made at home is best when you use day old rice that was in the refrigerator. If using fresh rice, spread it out on a baking sheet and let it air out under the fan for an hour or in the refrigerator
Nutrition
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