Sweet and savory fried rice with pineapple, cashews, and shrimp
Thai Pineapple Fried Rice
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3
3 servings
Difficulty
Easy
Cost
Moderate
$$
Thai Pineapple Fried Rice
Sweet and savory fried rice with pineapple, cashews, and shrimp
★4.5(22)
A vibrant Thai fried rice studded with sweet pineapple chunks, crunchy cashews, plump shrimp, and curry powder. Served in a carved pineapple shell for dramatic presentation.
15m
Prep Time
10m
Cook Time
25m
Total Time
3
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Khao pad sapparot is Thailand's most photogenic fried rice — a perfect balance of sweet, savory, and nutty flavors served dramatically in a hollowed-out pineapple half.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Thai Pineapple Fried Rice special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 cups day-old jasmine rice
- 1 cup fresh pineapple chunks
- 1/2 lb shrimp, peeled
- 1/3 cup roasted cashews
- 1 tsp curry powder
- 2 tbsp soy sauce
Instructions
- 1
Heat oil in a wok over high heat. Sear shrimp until pink, about 2 minutes. Set aside.
- 2
Add garlic and curry powder to the wok, stir-fry 30 seconds until fragrant.
- 3
Add rice and toss vigorously for 3 minutes until heated through and lightly golden.
- 4
Toss in pineapple chunks, soy sauce, and a pinch of sugar. Stir-fry 2 more minutes.
- 5
Return shrimp, add cashews, and toss to combine. Serve in a carved pineapple shell if desired.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ShrimpDiced chicken breast
Cook chicken first until done before adding other ingredients
CashewsPeanuts or macadamia nuts
Any roasted nut adds the needed crunch
Tips & Storage
Pro Tips
Use cold, day-old rice — freshly cooked rice is too moist and will turn mushy.
Cut pineapple into small pieces so they distribute evenly and do not overpower individual bites.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (120mg) · 3 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates12g
Fat60g
Fiber680mg
Sugar2g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned pineapple?
- Yes, drain it well. Fresh pineapple has better texture but canned works.
- What protein can I substitute?
- Diced chicken, crab meat, or tofu all work well in place of shrimp.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →