Pineapple Fried Rice Recipe (2024)

I made this as close to the directions as I could and it came out so good. Serving it in the pineapple is fun and kind of essential IMO - it makes everyone smile, esp. in February. My Whole Foods did not have Thai Chile powder so I used Gochugaru (a Korean spice) which did the trick. But I will keep my eyes peeled for Thai Chile powder for next time. Prepping all the ingredients in little bowls so everything is ready to go makes the stir fry process go smooth. 10/10 would make it again.

Thanks so much for trying it!

Wondering if this, like most fried rice dishes, is best made with day-old cooked rice.

I made this tonight, easy quick and fun to eat. Subbed shrimp for the protein and omitted raisins and sugar as the pineapple was already very sweet. The presentation makes the dish. It felt like a plate of sunshine on a pretty grey February day.

What a lovely recipe! In the step where the curry is added I used some of the juice from the tin of pineapple, that worked very well to make the rice moist but then fried until crispy. I used vegetarian mushroom stir fry sauce instead of fish sauce.

This was a HUGE hit! I made it mostly as written, I went a little heavier on the spices and added a bit more bacon and a full pound of diced chicken thighs (wanted plenty of leftovers) and next time I think I will add a bit more pineapple. It had an excellent tingly heat and was so savory and interesting! I added extra fish sauce and a heavy drizzle of soy sauce right at the end. I couldn't get Thai chili powder so used Gochujang and it came out great! Very forgiving and adaptable recipe.

I rarely award five stars but this did it for me. Made very much as directed except that as I had leftover baked ham I used that instead of bacon. Will make again and probably add carrots to the peas and some shrimp. I also wonder how it would be with coconut rice. But quite wonderful as is.

Delicious and filling. Only thing I’d say is after adding pineapple and fish sauce, there was too much water to get it browning for a lot longer than a couple minutes. Smash it into the bottom of the pan and let it go for about 10 til it starts to char. Oh and a dash of MSG went a long way too.

Made this with Spam instead of bacon/chicken and it was delicious!

Instead of bacon and chicken I went with two eggs and a dozen shrimp, but otherwise followed it pretty much to the letter. Really happy with how well it turned out, and I love the bold punch of spice. I thought about giving it four stars because it didn't quite live up to my favorite takeaway version in town, but really, it's a great substitute and quick to make!

I made this twice in 4 days it was so good. The 2nd time, I used half rice and half quinoa and wow it was so good. I didn’t use fresh pineapple - will try that at some point. I would actually use more pineapple next time since there are so many competing flavors, I hardly tasted it! So delicious, thank you, Eric Kim!

Cut the chili powder in half. Go heavy on the pineapple and raisins

I made this because the mix of pineapple and bacon felt like a win-win for both our kids and us adults. Big success all around. I did not have the chili powder, I’m out which is a bit ironic since we find ourselves travelling the pacific coast of Mexico. Anyways, just letting everyone know I subbed with sriracha sauce. No regrets!

Pineapple fried rice is my absolute favorite, and the other comments are so, so positive, so I had high hopes. I couldn’t get cashews, but otherwise followed the recipe and used all the ingredients exactly as written. I used Spice Island curry and that’s all I can taste. Maybe they make an extra strong curry. My family of 5 weren’t fans and we have tons leftover. I think with this extremely spiced rice, doubling the fruit would help. Chada Thai is Chico, CA will keep our business.

I love this recipe! My teenagers love this recipe. We make it exactly as written, and it’s a nice all in one dish. Thank you!

I’m not a huge curry fan, but I wanted to try this and it was delicious. I make it as directed except I could not find Thai chiles. I substituted with some Thai hot sauce and it worked perfectly. The only complaint is that it was a little greasy. I think next time I will drain the bacon grease and skip the butter.

I won’t bother describing all my substitutions and additions, because I made this in an attempt to clean out my fridge/avoid grocery shopping before a vacation. But I kept all the fundamentals, namely the spice blend, the fish sauce, and the pineapple, and the result is absolutely delicious. The dash of lime juice at the end is essential.

This was so outstanding, even without the bacon! All the flavors went so well together, sweetened by the pineapple, we loved it. One note for those who can’t take a lot of spicy heat: I cut way, way back on chili heat, and it was still hot for my husband. But IMO, it definitely needs at least SOME spice.

We made this with shrimp, added asparagus. The curry is delicious! No Thai chilis on hand so we used ground szechuan pepper, yum! Like that tingle. Think another quarter cup of golden raisins a bit more pineapple would not go wrong. Already jonesing for leftovers!

Super flavorful. I swapped 3 eggs for the bacon and chicken, which worked great. Added diced red pepper and fresh corn. Warning: this makes A LOT of fried rice. I used a wok — my biggest frying pan is 10 inches, and it would not have fit.

This is a delicious recipe that has been a big hit here at my house. I would definitely suggest getting all the ingredients ready to add before starting as it tends to go fast once you begin cooking.