This Thai Pineapple Fried Rice is ready in just 15 minutes, packed with flavor, and one of my favorite ways to use up leftover rice.
Thai Pineapple Fried Rice: Better Than Takeout
This recipe for Thai Pineapple Fried Rice is based on the pineapple fried rice I had at a night market on the island of Phuket. We ate a lot of fried rice during our time in Thailand, but this was our favorite pineapple fried rice. The curry, sweet pineapple, and the addition of currants—which we didn’t see in every version we tried—were just perfect. I love fried rice, so I knew this recipe had to make its way onto the blog. My time in Thailand gave me such an appreciation for the food, along with so much inspiration, and I wanted to share a little piece of that through this recipe.
Why You’ll Love This Recipe
Ready in just 15 minutes. It’s the perfect weeknight dinner when you want something quick but packed with flavor.
A great use for leftover rice. Day-old jasmine rice fries up beautifully and gives you the best texture.
Sweet, savory, and just a little tangy. Pineapple, curry, lime, and soy sauce create a balance of flavors in every bite.
Plant-based and satisfying. Simple ingredients come together to make a filling meal without much effort.
Inspired by Thailand. This recipe brings a little taste of Phuket right into your own kitchen.
Ingredient Highlight: Pineapple
Fresh pineapple is what makes this fried rice so special. As it cooks, it caramelizes slightly and becomes even sweeter, balancing the warm curry spices and savory soy sauce. It also adds a bright, juicy bite that keeps the dish from feeling too heavy. While canned pineapple works in a pinch, fresh pineapple gives the best flavor and texture.
Madly Delicious Must-Know Tips & Questions
- Day-old jasmine rice works best because it’s drier and fries instead of steaming.
- Don’t overcrowd the pan. A large skillet or wok helps everything cook evenly.
- Finish with fresh lime juice just before serving to brighten all the flavors.
Can I use freshly cooked rice?
Yes, but let it cool completely first. Chilled rice will always give you the best texture.
Can I add protein?
Absolutely. Tofu, edamame, or your favorite plant-based protein all work well.
Can I make this ahead?
Yes. Store leftovers in the fridge for up to 4 days and reheat in a skillet or microwave.
Let’s Dish: Did You Know?
Thai pineapple fried rice, known as khao pad sapparot, is believed to have originated in central and southern Thailand, where fresh pineapple has long been abundant. The dish reflects a hallmark of Thai cooking—balancing sweet, savory, salty, and tangy flavors in a single meal. As tourism grew in destinations like Phuket during the 20th century, restaurants began serving it in hollowed-out pineapple halves, turning it into one of Thailand’s most recognizable dishes. While the pineapple boat isn’t traditional in every region, it has become an iconic presentation that travelers around the world now associate with Thai cuisine.
Looking for a quick dinner that’s better than takeout? Then try my Thai Pineapple Fried Rice!
It’s bright, flavorful, and comes together in just 15 minutes. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More 15-Minute Recipes
Peach Salad with Pistachio and Mint
Vegan Mediterranean Chickpea Egg Salad
Grilled Peaches with Tahini Caramel
Thai Pineapple Fried Rice
Equipment
- Large skillet or wok
Ingredients
- 2 tbsp neutral oil
- 2 cups cooked jasmine rice, day-old is best
- ½ yellow or white onion, diced
- 2 garlic cloves, minced
- 2 tsp curry powder (Thai curry powder if you have it)
- 1 cup fresh pineapple, cut into bite-sized pieces
- ⅓ cup currants
- 2 tbsp soy sauce
- 1 tsp coconut sugar (brown or white sugar also works)
- 1-2 green onions, chopped
- Juice of ½–1 lime
- 2 tbsp raw or roasted unsalted cashews
Instructions
- Sauté the Onion: Heat 2 tbsp neutral oil in a large skillet or wok over medium heat. Add the diced onion and cook for about 3 minutes, until softened.
- Add the Garlic & Curry Powder: Stir in the 2 garlic cloves and cook for 30 seconds. Add the 2 tsp Thai curry powder and cook for another 30 seconds, stirring constantly to toast the spices.
- Cook the Pineapple: Add the 1 cup pineapple and ⅓ cup currants. Cook for 1–2 minutes, stirring occasionally.
- Add the Rice: Stir in the 2 cups day-old jasmine rice, breaking up any clumps. Cook for 2–3 minutes until heated through.
- Finish the Fried Rice: Stir in the 2 tbsp soy sauce, 1 tsp coconut sugar and 2 tbsp cashews. Toss until everything is evenly combined and heated through. Taste and adjust seasoning, adding salt if needed. Remove from the heat, then stir in the green onions and juice of ½–1 lime.
- Serve: Serve warm with extra lime wedges and topped with green onions if desired and enjoy!