Easy Pineapple Fried Rice
EASY Pineapple Fried Rice is a easy Thai recipe that serves 4. 450 calories per serving. Recipe by Jecca Chantilly on YouTube.
Prep: 20 min | Cook: 28 min | Total: 58 min
Cost: $13.75 total, $3.44 per serving
Ingredients
- 2 cups Jasmine Rice (uncooked, rinsed; day‑old rice works best)
- 1 pound Shrimp (peeled, deveined, medium size)
- 1 cup Fresh Pineapple (diced, sweet, core removed)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 0.5 cup Carrot (diced)
- 0.5 cup Peas (frozen, thawed)
- 2 large Eggs (beaten)
- 2 tablespoons Soy Sauce (low‑sodium)
- 1 tablespoon Fish Sauce (optional, adds depth)
- 1 tablespoon Oyster Sauce (optional)
- 1 teaspoon Sugar (granulated)
- 1 whole Lime (juiced)
- 2 stalks Green Onions (sliced for garnish)
- 0.25 cup Cashews (toasted, optional)
- 2 tablespoons Vegetable Oil (high smoke point)
Instructions
Cook Rice
Rinse the jasmine rice until water runs clear, then cook in a rice cooker or pot with 2 cups water. Once cooked, spread on a plate to cool and preferably refrigerate for at least 30 minutes or use day‑old rice.
Time: PT15M
Temperature: 100°C
Prepare Ingredients
Dice pineapple, onion, carrot; mince garlic; slice green onions; beat the eggs in a mixing bowl.
Time: PT10M
Sauté Aromatics
Heat vegetable oil in the wok over medium‑high heat. Add minced garlic and diced onion, stir‑fry until fragrant and onion becomes translucent, about 2 minutes.
Time: PT2M
Temperature: 180°C
Cook Shrimp
Add the shrimp to the wok, spreading them in a single layer. Stir‑fry until they turn pink and are just cooked through, about 3 minutes.
Time: PT3M
Temperature: 180°C
Scramble Eggs
Push the shrimp to the side of the wok, pour in the beaten eggs and scramble quickly until just set, then mix with the shrimp.
Time: PT2M
Temperature: 180°C
Add Vegetables and Pineapple
Add diced carrot, peas, and pineapple chunks. Stir‑fry for 2 minutes, keeping the pineapple pieces firm.
Time: PT2M
Temperature: 180°C
Combine Rice and Seasonings
Add the cooled rice, soy sauce, fish sauce, oyster sauce, sugar, and lime juice. Toss vigorously, breaking up any clumps, and stir‑fry until the rice is heated through and evenly coated, about 4 minutes.
Time: PT4M
Temperature: 180°C
Garnish and Serve
Remove from heat, sprinkle sliced green onions and toasted cashews on top. Serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten‑Free if tamari used, Dairy‑Free
Allergens: Shellfish, Soy, Eggs, Tree nuts
Ingredient Substitutions
- Instead of Jasmine Rice: Basmati rice, short‑grain rice
- Instead of Shrimp: Chicken breast, tofu
- Instead of Fresh Pineapple: canned pineapple chunks, drained
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (½ tsp)
- Instead of Carrot: frozen peas
- Instead of Peas: corn
- Instead of Eggs: egg substitute (equivalent)
- Instead of Soy Sauce: tamari
- Instead of Fish Sauce: extra soy sauce
- Instead of Oyster Sauce: hoisin sauce
- Instead of Sugar: honey (½ tsp)
- Instead of Lime: bottled lime juice (1 tbsp)
- Instead of Green Onions: chives
- Instead of Cashews: peanuts
- Instead of Vegetable Oil: canola oil
Equipment Needed
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Rice Cooker or Pot (optional)
- Plate for Resting Rice (optional)
Critical Steps — Do Not Skip
- Cook rice and let it cool completely
- Sauté aromatics without burning
- Cook shrimp just until pink
- Season and toss rice thoroughly
Chef Tips from the Video
- High heat is key for authentic fried‑rice texture
- Toast cashews lightly for extra crunch
- Add a splash of fish sauce for umami depth
Troubleshooting
Rice turns mushy
Use day‑old rice or spread cooked rice on a tray to cool quickly; avoid adding too much liquid.
Shrimp becomes rubbery
Cook shrimp only until pink; remove from heat early as they will finish cooking with the rice.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended as texture degrades; if needed, freeze for up to 1 month and reheat thoroughly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and chill the rice a day ahead for best texture
- Peel and devein shrimp, keep refrigerated for up to 24 hours
- Pre‑dice pineapple and store in a sealed container
Frequently Asked Questions
What is the cultural significance and history of Pineapple Fried Rice with Shrimp in Thai cuisine?
Pineapple Fried Rice, known as Khao Pad Sapparot, originated in Thailand’s coastal regions where fresh pineapple and seafood are abundant. It became popular as a festive street‑food dish that balances sweet pineapple with savory shrimp, embodying the Thai principle of balancing sweet, salty, sour, and spicy flavors.
What are the traditional regional variations of Pineapple Fried Rice with Shrimp in Thailand?
In central Thailand the dish often includes cashews and a splash of fish sauce, while in the southern islands cooks may add chilies for heat or substitute shrimp with crab. Some northern versions use jasmine rice mixed with local herbs like kaffir lime leaves.
How is Pineapple Fried Rice with Shrimp traditionally served in Thailand?
It is traditionally served on a hollowed-out pineapple half, allowing the rice to soak up the fruit’s juices. The dish is garnished with sliced green onions, toasted cashews, and a wedge of lime, and is eaten hot as a main meal or at celebrations.
What occasions or celebrations is Pineapple Fried Rice with Shrimp associated with in Thai culture?
The bright colors and sweet flavor make it a popular choice for birthdays, housewarmings, and festive gatherings such as Songkran. It is also a common street‑food offering during night markets and holiday fairs.
What authentic traditional ingredients are used in Pineapple Fried Rice with Shrimp versus common substitutes?
Authentic ingredients include jasmine rice, fresh shrimp, ripe pineapple, fish sauce, oyster sauce, and Thai basil or kaffir lime leaves. Common substitutes are basmati rice, chicken instead of shrimp, canned pineapple, and soy sauce in place of fish sauce for convenience.
What other Thai dishes pair well with Pineapple Fried Rice with Shrimp?
It pairs beautifully with a light Tom Yum soup, fresh Som Tum (green papaya salad), or a simple cucumber relish. For a fuller meal, serve alongside grilled chicken satay with peanut sauce.
What makes Pineapple Fried Rice with Shrimp special in Thai cuisine?
The dish showcases the Thai love of contrast—sweet pineapple against salty shrimp and sauces, crunchy cashews against soft rice, and a bright lime finish. Its one‑pan preparation also reflects the Thai emphasis on quick, flavorful street cooking.
What are the most common mistakes to avoid when making Pineapple Fried Rice with Shrimp?
Common errors include using freshly cooked rice (which becomes mushy), overcooking the shrimp (making them rubbery), and adding too much sauce which drowns the delicate pineapple flavor. Keep the heat high and work quickly to maintain texture.
How do I know when Pineapple Fried Rice with Shrimp is perfectly cooked?
The rice should be hot, each grain separate, and lightly toasted on the edges. Shrimp will be pink and opaque, and the pineapple should remain slightly firm. A final taste should reveal balanced salty, sweet, and tangy notes.
What does the YouTube channel Jecca Chantilly specialize in?
The YouTube channel Jecca Chantilly focuses on approachable home‑cooking tutorials that blend classic French techniques with global flavors, offering clear step‑by‑step videos for everyday cooks who want to create restaurant‑quality dishes at home.
Last updated: September 6, 2026
