A Colourful Thai Fried Rice with Juicy Pineapple, Tender Chicken and Crunchy Cashews
Thai Pineapple Fried Rice is a vibrant combination of savoury fried rice, tender chicken, colourful vegetables and sweet pineapple pieces. Garlic provides an aromatic base, while soy sauce, fish sauce and curry powder bring depth, seasoning and a gentle warmth to the dish.
The rice is stir-fried over high heat so the grains remain separate and absorb the flavours evenly. Pineapple adds a refreshing sweetness, while cashews provide a satisfying crunch. Finished with spring onions, fresh coriander and a squeeze of lime, this dish offers a delicious balance of sweet, savoury and lightly spiced flavours.
Ingredients
750 g basmati rice (4 cups), cooked and cooled
400 g chicken, cut into small pieces
200 g prawns (optional)
1 cup pineapple, diced
1 carrot, finely chopped
1 red pepper, chopped
½ cup peas
Spring onions, chopped
3 tbsp oil
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp fish sauce (optional)
1 tsp curry powder
½ tsp white pepper
Salt, to taste
Cashews, as needed
Fresh coriander, for garnish
Lime wedges, for serving
Method
Cook and Cool the Rice: Cook the rice in advance and allow it to cool completely. Cold rice helps keep the grains separate and prevents the finished dish from becoming mushy.
Stir-Fry the Garlic and Chicken: Heat the oil in a large wok or frying pan over medium-high heat. Add the minced garlic and stir briefly until fragrant, then add the chicken and cook until it is cooked through. Add the prawns if using and cook until they are ready.
Add the Vegetables: Stir in the chopped carrot, red pepper and peas. Cook for approximately 3 minutes, stirring frequently so the vegetables soften slightly while retaining some of their texture.
Fry the Rice: Add the cooled rice to the wok and stir-fry over high heat. Break up any clumps and toss gently so the rice mixes evenly with the chicken and vegetables.
Season the Rice: Add the soy sauce, fish sauce if using, curry powder, white pepper and salt to taste. Stir thoroughly to coat the rice evenly and allow the seasonings to blend.
Add Pineapple and Cashews: Fold in the diced pineapple, chopped spring onions and cashews. Continue cooking for about 2 minutes, allowing the pineapple to warm through while the cashews add a pleasant crunch.
Garnish and Finish: Remove the fried rice from the heat. Garnish with fresh coriander and serve with lime wedges to add a bright, citrusy finish.
Serve
Serve Thai Pineapple Fried Rice with sweet chilli sauce and fresh cucumber for a refreshing contrast to the warm, savoury rice. It also pairs well with grilled chicken or seafood, making it a colourful and satisfying meal for lunch or dinner.