Pineapple Fried Rice

A sweet tropical infusion into this stir fry classic.


  • 1 ripe pineapple
  • 3 cups day old cooked jasmine rice
  • 1/2 pound boneless skinless chicken thighs, small cubes
  • 2 eggs, whisked
  • 1/4 cup scallions, thinly sliced
  • 1 tablespoon garlic, minced
  • 1/2 cup tomato, sliced into thin wedges
  • 2 chili peppers, chopped
  • 1/4 cup cashews
  • 1 lime
  • Sugar
  • Black pepper
  • Thai soy sauce
  • Fish sauce
  • Sliced cucumber for garnish
  • Oil for pan


  1. Cut pineapple in half. Use a small knife to create a well in one half. Remove the flesh of the fruit and cut into small chunks. Set emptied pineapple aside.
  2. In a pan, heat about 2 tablespoons of oil on medium-high heat. Add garlic, chilies, and scallions. Sauté until fragrant.

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