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To make Thai pineapple fried rice, you need these main ingredients: - 2 cups jasmine rice, cooked and cooled - 1 cup fresh pineapple, diced - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 cup peas and carrots (fresh or frozen) - 3 green onions, chopped - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon fish sauce (optional) - 2 tablespoons vegetable oil - 1 tablespoon curry powder - Salt and pepper to taste You can add these to make your dish special: - Cooked chicken or shrimp - Cashews or peanuts for crunch - Extra vegetables like broccoli or snap peas - A dash of chili sauce for heat - Fresh herbs like basil or mint Use these tools for cooking: - A large skillet or wok - A spatula for stirring - A measuring cup and spoons - A knife and cutting board - A serving bowl for presentation These ingredients and tools will help you create a tasty pineapple fried rice that everyone will love. {{ingredient_image_1}} To make this pineapple fried rice, start with a large skillet or wok. Heat 2 tablespoons of vegetable oil over medium heat. Add 1 medium diced onion. Sauté it for about 3 minutes until it becomes soft. Next, add 2 cloves of minced garlic and 1 diced red bell pepper. Cook these for 2 minutes until the bell pepper is tender. Now, stir in 1 tablespoon of curry powder. Let it cook for 30 seconds to bring out that great flavor. Then, add 2 cups of cooked jasmine rice. Break up any clumps and mix it well with the veggies. Push the rice to one side of the skillet. On the other side, add 1 cup of diced fresh pineapple and 1 cup of peas and carrots. Sauté these for 2-3 minutes until they are heated through. Mix everything together in the pan. Drizzle in 2 tablespoons of soy sauce and 1 tablespoon of fish sauce if you like it. Stir everything to combine evenly. Finally, season with salt and pepper to taste. Add 3 chopped green onions and mix for 1 more minute. Your fried rice is now ready to serve. Transfer it to a bowl and garnish with fresh cilantro. Serve with lime wedges on the side for a zesty kick. Using jasmine rice is key. It has a nice aroma and texture. Make sure to cook the rice ahead of time. Let it cool before using it in the dish. This helps prevent sticky rice. If you have leftover rice, that works great too. Day-old rice is often the best for fried rice. When sautéing vegetables, keep the heat at medium. This helps them cook evenly. Start with onions, as they take longer to soften. Add garlic next, as it cooks quickly. The bell pepper adds color and sweetness. Stir often to avoid burning. If you want more crunch, sauté the vegetables for a shorter time. Enjoy the fresh taste they bring to your dish! When picking a pineapple, look for one that feels heavy. A ripe pineapple has a sweet smell at the base. The skin should be golden and firm, not too soft. Avoid pineapples with dark spots or wrinkles. The leaves on top should be green and fresh. This way, your fried rice will taste bright and sweet. You can swap jasmine rice with basmati rice or brown rice. If you do not have fish sauce, use extra soy sauce. For a vegan twist, skip the fish sauce completely. Try adding tofu or tempeh for protein. You can also use any veggies you like, such as broccoli or corn. This recipe is flexible and fun to customize! One mistake is using hot rice. Make sure your rice is cooled before cooking. This helps keep the grains separate and fluffy. Another mistake is not seasoning enough. Taste as you cook and adjust salt and pepper. Lastly, don’t rush the sautéing. Give veggies time to soften and develop flavor. Taking your time makes a big difference! Pro Tips Use Day-Old Rice: For the best texture, use rice that has been cooked and cooled, preferably left in the fridge overnight. This helps the grains stay separate during frying. Customize Your Veggies: Feel free to swap in other vegetables like bell peppers, corn, or broccoli based on your preference or what you have on hand! Adjust the Spice: If you love heat, consider adding chopped chili peppers or a dash of sriracha to the mix for an extra kick! Garnish for Freshness: Always garnish with fresh herbs like cilantro or basil and serve with lime wedges. This adds brightness and enhances the dish's tropical flavors. {{image_2}} You can easily make this dish vegetarian or vegan. Simply skip the fish sauce. Use soy sauce or tamari instead. This option keeps the flavor while being meat-free. Add more veggies like broccoli or bell peppers for extra color and taste. You might also try tofu for added protein. Firm tofu works best when sautéed until golden. For a fun twist, add other tropical fruits. Mango, papaya, or even coconut can make this dish shine. You can also use different nuts like cashews or peanuts. They add a nice crunch. If you want more texture, consider adding cooked shrimp or chicken. Just make sure they are cooked before adding them to the rice. Like it spicy? Add some chopped chili peppers to the mix. You can also use chili flakes for heat. If you prefer it mild, stick with just curry powder. This gives the rice a warm flavor without the spice. Taste as you go to find your ideal heat level. To keep your Thai pineapple fried rice fresh, place it in an airtight container. Let it cool first. This keeps moisture out, which helps prevent sogginess. Make sure to store it in the fridge within two hours of cooking. It should last up to three days. When you're ready to eat, reheat the rice on the stove or in the microwave. For the stove, use a little oil in a pan. Heat it over medium heat and stir often. This helps keep the rice from sticking. In the microwave, use a microwave-safe dish. Add a splash of water to keep it moist. Heat in short bursts, stirring in between. You can freeze Thai pineapple fried rice for later. First, cool it completely. Then, pack it in freezer-safe bags or containers. Squeeze out as much air as you can. Label the bags with the date. It can stay in the freezer for about one month. To use, thaw it in the fridge overnight before reheating. You can serve Thai Pineapple Fried Rice with many tasty options. Try pairing it with spring rolls for a crunchy bite. Grilled chicken or shrimp works well for protein lovers. A fresh salad adds a nice crunch, too. You can even serve it with a sweet chili sauce for a spicy kick. Lime wedges brighten the dish and add fresh flavor. Yes, you can make Thai Pineapple Fried Rice in advance. Cook the rice and veggies, then store them in the fridge. It stays fresh for up to three days. When ready to eat, just reheat it in a pan or microwave. Add a little oil to keep it moist and tasty. Thai Pineapple Fried Rice has a unique sweet and savory flavor. The fresh pineapple gives it a tropical taste that stands out. The use of curry powder adds a warm spice not found in other styles. Also, the mix of veggies adds color and crunch, making it more vibrant. Thai Pineapple Fried Rice offers a fun mix of flavors and textures. You learned about key ingredients, cooking steps, and tips for perfect results. We also explored tasty variations and smart storage methods. Remember, you can customize this dish to suit your taste. Try different spices or add veggies to make it your own. Enjoy your cooking, and don’t hesitate to experiment. Happy cooking!

Tropical Thai Pineapple Fried Rice

A delicious and vibrant fried rice dish featuring jasmine rice, fresh pineapple, and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups jasmine rice, cooked and cooled
  • 1 cup fresh pineapple, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup peas and carrots (fresh or frozen)
  • 3 stalks green onions, chopped
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoons vegetable oil
  • 1 tablespoon curry powder
  • to taste salt and pepper
  • to garnish fresh cilantro (optional)
  • to serve lime wedges

Instructions
 

  • Begin by sautéing the diced onion in vegetable oil over medium heat in a large skillet or wok. Cook for about 3 minutes until soft.
  • Add the minced garlic and diced red bell pepper to the skillet. Cook for an additional 2 minutes until the bell pepper is tender.
  • Stir in the curry powder, allowing it to cook for about 30 seconds to release its flavor.
  • Add the cooked rice to the pan, breaking up any clumps, and mix well to combine with the vegetables.
  • Push the rice mixture to one side of the skillet and add the diced pineapple and peas and carrots to the other side. Sauté for 2-3 minutes until heated through.
  • Mix the pineapple and vegetables into the rice. Then drizzle soy sauce and fish sauce (if using) over the rice, stirring to combine everything evenly.
  • Season with salt and pepper to taste. Finally, add the chopped green onions, mixing everything thoroughly for an additional minute.
  • Remove from heat and transfer to a serving bowl.
  • Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the fried rice.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword fried rice, pineapple, Thai cuisine, vegetarian