Thai Pineapple Fried Rice (Printable)

Thai-inspired fried rice with sweet pineapple, vegetables, and cashews served in a pineapple shell.

# What Goes In:

→ Main Ingredients

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→ Seasonings & Sauces

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→ Garnish

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# How to Make It:

01 - Slice pineapple in half lengthwise keeping leaves attached. Carefully carve out flesh leaving 1/2-inch thick shell. Dice 1/2 cup pineapple flesh for rice, reserve remainder for another use. Set pineapple shells aside.
02 - Heat vegetable oil in large wok or skillet over medium-high heat. Add onion and garlic, sauté until fragrant, approximately 1 minute.
03 - Add carrot and bell pepper to wok. Stir-fry for 2 to 3 minutes until slightly tender.
04 - Push vegetables to one side of wok. Pour beaten eggs into empty space and scramble until just set.
05 - Add cooked rice to wok, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins. Mix thoroughly until evenly distributed.
06 - Add soy sauce, fish sauce, curry powder, white pepper, sugar, and salt. Stir-fry for 2 to 3 minutes until everything is heated through and well combined.
07 - Add scallions to wok and toss briefly until just wilted.
08 - Spoon fried rice into hollowed pineapple halves. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

# Expert Advice:

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  • The combination of sweet pineapple chunks against savory curry-spiced rice creates this magical balance that makes you close your eyes with each bite.
  • Its a complete showstopper at dinner parties without requiring professional chef skills, and Ive watched friends faces light up when I bring it to the table.
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  • The pineapple shell can leak slightly as you eat, so place it on a rimmed plate or shallow bowl to catch any juices.
  • If your rice clumps badly when frying, sprinkle a tablespoon of water and immediately toss to create steam that helps separate the grains.
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  • Cool your cooked rice completely uncovered before refrigerating overnight to prevent sogginess that ruins fried rice texture.
  • Keep everything moving continuously in the pan during the final stages of cooking, as the sugars from pineapple can caramelize and burn quickly if left untouched even for thirty seconds.
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