Pineapple Fried Rice in 15 Minutes

Ingredients

• 1 cup Fresh Pineapple (diced into ½‑inch pieces)
• ½ piece Red Bell Pepper (diced small)
• 2 stalks Green Onion (sliced thinly)
• 2 cloves Garlic (minced)
• 1 piece Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 8 pieces Jumbo Shrimp (peeled, deveined, cut in half if large)
• 3 cups Day‑Old Cooked Rice (cold, broken up)
• 1 teaspoon Red Curry Paste (Thai red curry paste)
• 1 tablespoon Fish Sauce (lightly salted)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 2 tablespoons Unsalted Vegetable Oil (high‑heat oil)
• ¼ cup Cashews (roughly chopped)
• to taste Salt
• to taste Black Pepper
• as needed Chili Garlic Sauce (for serving)
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare the Pineapple Bowl and Fruit

   Cut a fresh pineapple in half lengthwise, remove the top crown, and carefully slice off the outer skin. Score the flesh with a paring knife, then scoop out the cubes (≈½‑inch) using a spoon, leaving the shell intact for serving.

   Time: PT3M

2. Dice Vegetables and Aromatics

   Dice half of a red bell pepper into small pieces, slice 2 green onion stalks thinly, and mince 2 garlic cloves. Set aside in a bowl.

   Time: PT2M

3. Prep Proteins

   Trim a boneless chicken thigh and cut into bite‑size pieces. If using frozen jumbo shrimp, thaw, peel, devein, and cut each shrimp in half if large.

   Time: PT2M

4. Heat Wok and Infuse Curry Paste

   Place the wok over high heat, add 2 Tbsp oil, and let it shimmer. Add 1 tsp red curry paste and stir for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: high heat

5. Cook Chicken

   Add the chicken pieces to the wok, season with a pinch of salt and pepper, and stir‑fry until fully cooked (no pink), about 5 minutes.

   Time: PT5M

   Temperature: high heat

6. Add Shrimp

   Add the shrimp to the wok and cook for 1 minute until they turn pink and opaque.

   Time: PT1M

   Temperature: high heat

7. Combine Pineapple and Veggies

   Add the diced pineapple, bell pepper, garlic, and green onions. Stir‑fry for 2 minutes until aromatic and the pineapple begins to caramelize, but the veggies stay crisp.

   Time: PT2M

   Temperature: high heat

8. Add Rice and Seasonings

   Break up the day‑old rice and add it to the wok. Pour in 1 Tbsp fish sauce and 1 Tbsp soy sauce. Toss everything together for 3 minutes until the rice is heated through and evenly coated.

   Time: PT3M

   Temperature: high heat

9. Finish with Cashews

   Stir in ¼ cup chopped cashews just before turning off the heat to keep them crunchy.

   Time: PT1M

10. Plate and Garnish

    Spoon the fried rice into the prepared pineapple shell. Top with extra pineapple chunks and shrimp for visual appeal. Drizzle chili garlic sauce on the side and sprinkle chopped cilantro over the top.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Pineapple: Canned pineapple chunks
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Onion: Chives
• Instead of Garlic: Garlic paste
• Instead of Chicken Thigh: Chicken breast
• Instead of Jumbo Shrimp: Medium shrimp
• Instead of Day‑Old Cooked Rice: Fresh rice cooled quickly
• Instead of Red Curry Paste: Green curry paste
• Instead of Fish Sauce: Soy sauce (reduce salt)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Unsalted Vegetable Oil: Peanut oil, Canola oil
• Instead of Cashews: Almonds, Peanuts
• Instead of Chili Garlic Sauce: Sriracha
• Instead of Fresh Cilantro: Thai basil

Equipment Needed

• Wok
• Sharp Chef’s Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Mixing Bowl
• Serving Bowl (Pineapple half)
• Plate or Platter for garnish (optional)

Critical Steps — Do Not Skip

• Scoring and scooping the pineapple without breaking the shell
• Cooking chicken fully before adding shrimp to avoid undercooked poultry
• Keeping heat high to caramelize pineapple while preserving vegetable crunch
• Using cold, day‑old rice to achieve proper fried‑rice texture

Chef Tips from the Video

• Add a splash of lime juice just before serving for extra zing
• Toast the cashews lightly in a dry pan for deeper flavor
• If you like extra heat, stir‑fry a sliced Thai bird’s eye chili with the aromatics

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Not recommended – texture of pineapple and cashews degrades

Room temperature: Consume within 2 hours if left out at room temperature

Make-Ahead Tips

• Dice all vegetables and proteins up to 2 hours ahead and keep refrigerated
• Cook rice the day before and chill it uncovered in the fridge
• Prepare the pineapple bowl while the rice cools

Frequently Asked Questions