Thai-Style Pineapple Fried Rice
This vibrant Thai-inspired pineapple fried rice is a feast for both the eyes and the palate. Served in a hollowed-out pineapple shell, it blends sweet and savory flavors with juicy pineapple, shrimp, Chinese sausage, ham, raisins, and crunchy cashews—all tossed with fragrant jasmine rice, curry powder, and buttery scrambled eggs. A colorful, crowd-pleasing dish that brings tropical flair to your table.
Ingredients
- 1 ⅓ cup jasmine rice (cooked, preferably day-old)
- 1 whole pineapple for serving
- 1 cup diced fresh pineapple flesh (from the scooped-out shell)
- 2 tbsp chopped garlic
- 2 tbsp chopped onion
- ½ cup mixed vegetables (e.g. carrot, peas, corn)
- 2 eggs
- 3 shrimp peeled and deveined
- ½ cup Chinese sausage sliced
- ½ cup ham diced
- ½ cup raisins
- ½ cup pork floss
- ½ cup roasted cashew nuts
- 2 tbsp unsalted butter
- 2 tsp light soy sauce
- 2 tsp seasoning sauce
- ⅓ tsp salt
- 1 tsp ground white pepper
- 1 tbsp curry powder
Instructions
- Prepare the Pineapple Shell: Slice the pineapple in half lengthwise. Score the flesh in a criss-cross pattern, then scoop it out. Dice the pineapple flesh into bite-sized pieces and set aside. Reserve the shell for serving.
- Stir-Fry the Aromatics & Proteins: Heat a large pan or wok over medium heat. Add butter, then stir in the garlic and onion until fragrant. Add Chinese sausage, ham, and shrimp. Stir-fry until the shrimp is just cooked through. Remove the shrimp and set aside.
- Scramble the Eggs: Crack the eggs into the pan and gently stir until softly scrambled.
- Add Rice & Vegetables: Add the cooked rice and stir-fry until the grains are separated. Then add the mixed vegetables and diced pineapple. Mix well.
- Season: Season with light soy sauce, seasoning sauce, salt, pepper, and curry powder. Stir until everything is well mixed.
- Add raisins and return the shrimp to the pan. Stir quickly over high heat for a few more seconds.
- Assemble & Serve: Turn off the heat. Spoon the fried rice into the hollowed pineapple shell. Top with roasted cashew nuts, pork floss, and chopped spring onions if desired. Serve hot.
Notes
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