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 Thai-Style Pineapple Fried Rice 

Author: Sandra Valvassori

sandravalvassori.com

This Thai-Style Pineapple Fried Rice brings takeout flavors home with tender chicken, juicy pineapple, fluffy eggs, crisp veggies, and toasted cashews. Everything gets tossed in a deeply savory, sweet-and-salty sauce with warm curry spices for an unexpected twist. Ready in about 35 minutes, it's an easy, flavor-packed dinner that's perfect for busy weeknights!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients

  • 10-12 ounces boneless chicken breasts, very thinly sliced
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 Tablespoons neutral oil, divided, plus more as needed (I use avocado oil)
  • 3 large eggs, lightly beaten with a pinch of salt
  • 1 small yellow or red onion, diced (about 1/2 cup)
  • 2 fat garlic cloves, minced
  • 3/4 cup finely diced carrot (about 1 large carrot)
  • 1/2 cup finely diced green beans
  • 3 cups cooked, day-old long grain rice, such as Jasmine rice (see notes)
  • 1 1/2 cups fresh pineapple chunks, in 1-inch pieces
  • 1/4 cup chopped green onions, plus more for garnish
  • 1/2 cup toasted cashews (see notes)

Sauce

  • 1 Tablespoon Madras curry powder (or yellow curry- see notes)
  • 1 1/2 Tablespoon fish sauce
  • 3 Tablespoons low-sodium soy sauce, plus more to taste
  • 2 teaspoons sugar
  • 1/2 teaspoon white or black pepper
  • 1 Tablespoon rice vinegar (or lime juice)

Optional additions/garnishes

  • chopped cilantro, finely diced Thai red chili peppers, sriracha

Instructions

  • In a medium bowl, toss the sliced chicken with soy sauce and cornstarch until evenly coated. Set aside.
  • In a small bowl, whisk together the curry powder, fish sauce, soy sauce, sugar, white (or black) pepper, and rice vinegar until combined. Set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the beaten eggs and cook gently, stirring occasionally until just set but still soft. Transfer to a large plate.
  • Turn heat to high and add another tablespoon of oil to the skillet. Add the chicken and spread in a single layer. Cook undisturbed for or 1–2 minutes, until browned in spots. Stir and continue cooking until cooked through, about 2–3 minutes more. Transfer to the plate with the eggs. If necessary, cook the chicken in batches, adding a little more oil as needed.
  • Lower heat to medium and add another tablespoon of oil to the skillet. Add the onion, garlic, carrot, and green beans. Stir-fry for 4–5 minutes, until the vegetables have started to soften.
  • Push the vegetables to one side, bring heat to medium-high, and add the remaining tablespoon of oil to the empty side. Add the rice, breaking up any big clumps and spreading it out along the bottom of the skillet. Cook undisturbed for 1–2 minutes to develop some browned spots. Toss with the vegetables, then pour in the sauce and stir-fry for about 1 minute, until the rice is evenly coated and the grains are separated.
  • Push the rice and vegetables to one side and add the pineapple to the empty side. Cook for about 2 minutes, until lightly browned in spots. Toss everything together and cook for another minute.
  • Return the chicken and eggs to the skillet and add the green onions. Toss everything together and cook for about 1 minute, until heated through. Remove from the heat and stir in the cashews.
  • Taste and add a little more soy sauce if needed. Serve immediately garnished with chopped cilantro, extra green onions, and Thai chili peppers, if desired.

Notes

  • Rice: Day-old rice works best for fried rice. I like to spread out the cooked rice on a small sheet pan and leave it uncovered in the fridge overnight. This dries out the grains so they separate nicely when "fried" in the skillet. 
  • Cashews: Even if you buy toasted cashews, it's always a good idea to toast them again to ensure they stay nice and crispy even after getting tossed with the fried rice. Simply add them to a small, dry skillet over medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before using. You can also use peanuts, if you prefer. 
  • Curry powder: Thai pineapple rice often contains a Vietnamese curry powder blend such as this one. However, this is hard to find so a good quality Madras curry powder is a good substitute. Ideally, try and find a blend that contains turmeric and Indian chili powder such as this one. A standard yellow curry blend powder will also work fine. 
  • Adjust the heat as you go. Medium-high to high heat helps the fried rice ingredients get nice and crispy which also gives more flavor to the dish. That said, the heat will vary depending on your stove or the pan you're using so make sure you adjust accordingly. If the anything starts starts browning too quickly or the sauce begins sticking, lower the heat slightly.
  • Don't overcook the chicken. Cooking time will vary depending on how thinly the chicken is sliced and how hot your pan is. Cook until browned in spots and no longer pink in the center, taking care not to dry it out.
  • To store: Leftovers of this fried rice are excellent the next day. Store in an airtight container for up to 4 days.
  • To reheat: Reheat gently in a skillet over medium-low heat, adding a drizzle of water and/or oil if it seems dry. Alternatively, place fried rice in a bowl, then wet a piece of parchment paper and scrunch it up into a ball. Open and drape the parchment paper snugly over the rice and microwave on medium-high in 2 minute intervals until warmed through.