This authentic Thai pineapple fried rice with chicken is a true hit with the family. Made with real pineapple chunks and chicken breast it is the perfect savoury and sweet recipe to satisfy your Thai cravings. To add a restaurant feel but a better-than-takeout feel serves the fried rice in the pineapple!
Thai pineapple fried rice has a soft spot in my heart. As a young child, I never had Thai food so the first time I had it was when I started university. My boyfriend (now husband and father to my three girls) would order from a very popular Thai restaurant across the street from our university main campus. This was the restaurant that started my Thai food obsession. I would always order two dishes from this restaurant.
One is this Thai Pineapple fried rice with chicken. To this day even after the pandemic, this restaurant is still busy among university students and corporate workers. Even when I was working in the office before having kids I would still dine in for lunch with my co-workers. My office was within walking distance of this famous Thai restaurant. Since I am on maternity leave I decided to make my recipe to satisfy my cravings.
Type of rice to use
There would always be extra rice made and stored in the fridge for the next day. It’s important to use day-old cold rice. This ensures the rice is separated and not mushy. Ideally, Jasmine rice is used to make the dish, but I’ve opted to use brown rice. See my 3 step recipe for cooking Jasmine rice in a rice cooker.
Either option for this recipe works since there is so much flavour. So if you are opting for a healthier option using brown rice will not make a difference in the taste or texture as long as the rice is a day old.
How to prepare the chicken for Thai Pineapple Fried Rice
For this recipe is used chicken and cut it into bite-size pieces. Marinating the chicken before cooking will give each bite more flavour. 20 minutes before you begin to heat the wok or frying pan marinade the chicken with salt, sugar, oyster sauce and soy sauce.
It is a very important step is to cook the chicken first, the reason is to cook the flavour into the chicken and also give it a nice brown sear. Regardless of the protein when it comes to fried rice the protein should be cooked in the wok/frying pan first and set to the side.
Ingredients and variations
Pineapple and Roma tomatoes
This fried rice recipe does not require a lot of vegetables. The key is to keep it simple yet flavourful. Adding fresh pineapple adds a bite of sweetness. The Roma tomatoes add a nice texture to the fried rice.
Spices and Flavouring
Curry powder: Curry powder has turmeric, cumin, ginger, garlic, cinnamon and black pepper. The spices add a toasty depth to the dish. Use any curry powder available in my pantry.
Fish sauce: Fish sauce gives the dish an umami flavour. Fish sauce is a condiment made from salt-coated fish and has been fermented.
FAQ
Did you make extra?
Thai pineapple fried rice stores well in an airtight container for up to 3 days.
Did you make this Authentic Thai Pineapple Fried Rice?
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Authentic Thai Pineapple Fried Rice
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
Description
This authentic Thai pineapple fried rice with chicken is a true hit with the family. Made with real pineapple chunks and chicken breast it is the perfect savoury and sweet recipe to satisfy your Thai cravings. To add a restaurant feel but a better-than-takeout feel serves the fried rice in the pineapple!
Ingredients
2 cups of cold overnight brown or white rice
1 cup of fresh pineapple
2 cloves garlic, minced
1 roma tomato, diced into bigger chunks
2 eggs
1/2 yellow onion, chopped
1 chicken breast, cut into bitesize
2 stalks of green onion, finely chopped
2 tsp madras curry powder
1/2 tsp white pepper
1 1/2 tsp sugar
1/4 tsp salt
2 tsp soy sauce
2 tsp fish sauce
3 tbsp oil
Chicken
1 chicken breast, cut into bitesize
1 tsp sugar
1/4 tsp salt
1 tsp soy sauce
Instructions
1. Marinade the chicken with the sugar, salt and soy sauce and set aside for 20 minutes.
2. For the fried rice dry seasoning in a bowl combine the curry powder, white pepper, sugar and salt. In another bowl mix the wet seasoning ingredients soy sauce and fish sauce.
3. Heat up the wok on high heat and add 1 tablespoon of oil and cook the chicken fully cooked and there is a bit of golden brown to the sides. Remove from the wok and set aside.
4. Using the same wok, heat up 1 tablespoon of oil and crack in the eggs. Scramble the eggs and when they are halfway cooked add the rice and onions. Mix and toss for 4-5 minutes on high heat.
5. Add in chicken and both the wet and dry seasoning and mix and toss all the ingredients until evening coated. After 2-3 minutes add the pineapple and cook for another minute.
6. Turn off the heat and add the roma tomatoes and green onions. Plate in the pineapple bowl and serve immediately.