Recipe : Pineapple Fried Rice

I wouldn’t dare to call this Thai Pineapple Fried Rice because the only Thai about it is the fish sauce.

My kids love this canned pineapple so I usually keep a tin or two in the larder.  The above is just a pic from my Chinese New Year pineapple tart adventure.  You only need a fistful of pineapple, not that huge quantity as above.

Recipe for Pineapple Fried Rice


  • Cooked rice for about three person portion (best is to use cooked rice that had been kept overnight in the fridge which is less soggy)
  • 3 eggs
  • 1 white onion, chopped
  • 4-5 pips garlic, chopped
  • Any choice of chicken meat, squids or shrimps, about a fistful
  • Tiny pieces of pineapple, about a fistful.  If you are using canned ones, drain, squeeze out the syrup, put under running water, squeezed dry again to reduce the sweetness.
  • Olive oil and butter (about 1 tablespoon each)
  • 1 snack pack of cashew nuts (those that had been fried and salted)
  • Flavours made of salt, pepper, dashes of fish sauce.  Do not use soya sauce as you want the rice to be whitish.


Unlike normal fried rice, pineapple fried rice is best being fried in this order.

  1. Heat oil and butter and stiry fry onion and garlic till fragrant.  Add in chicken/shrimp and stir further to cook it.  Knock in eggs and mash them up. (usually, in fried rice, one would put the egg AFTER the rice but not here)
  2. Add in rice and flavourings and stir till well mixed.
  3. Add pineapple.
  4. Scoop up and sprinkle with cashew nuts.

I had taken a different approach in the above.  I deep fry my large prawns and the dried shrimps separately.  The dried shrimps are from Thailand which is meant for making kerabu (spicy salad).  The shopkeeper taught me to deep fry these dried shrimps and sprinkle them on salads and fried rice.  Nice eh?

I added in some raisins to attract the picky kids.  You may use those carrots/corn/green peas mix if you like.  If I do so, my kids are going to use them as bullets and throw them all over the house.  *roll eyes*

Taste wise, the butter and olive oil (I use olive oil because it softens the rice grains) balance well with the pineapple.  Remember to use at least a tablespoon of butter for that aroma.

10 Replies to “Recipe : Pineapple Fried Rice”

  1. Good timing, I was wondering what to do with my leftover canned pineaple in the fridge. Since it is not pedas, I think I can give my anak-anak to eat too.

  2. I tried cooking some pineapple friend rice…with some innovative modifications! Tot it was nice but my girl didn’t seem to like it! When I askd her why, she said, too many things inside! Sigh! Guess some things are better…simple!

  3. tummythoz – Hahaha, usual at home.

    STP – That’s why lor, when frying rice, must put complementary ingredients or else they clashed. Cikgu, I hope I use the right complementary word?

    soleilina – Your mom masak kurma, I tak pernah masuk pon.

    maR – Good to get the kids to eat cos of the raisin and pineapple la.

    moo_t – Kids hate them.

    foodcrazee – I usually add the eggs after the rice ‘cos I watched one Wong Hei (HK series) and he did that. But for this pineapple rice, I put eggs first to make bigger pieces. Usually, I coat the rice with the egg.

    flower – Tambah cili api, pedas kan?

  4. i cooked this as supper for my hubby yesterday…wah, first time in 4 years i see him finishing 2 big bowls of rice!!! thanks auntie!

Comments are closed.