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    Home » Recipes » All Recipes » Rice & Noodles » Pineapple Fried Rice ข้าวผัดสัปปะรด (kao pad sapparod)

    Pineapple Fried Rice ข้าวผัดสัปปะรด (kao pad sapparod)

    Published: Feb 28, 2014 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    Pineapple FR

    Pineapple Fried Rice ข้าวผัดสับปะรด (kao pad sapparod)

    ★★★★★ 5 from 3 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2
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    Ingredients

    • 8 Shrimp (leave 4 whole, and cut the rest into small pieces)
    • 1 egg
    • 250 grams of cooked rice, about 1.5 cups
    • ¼ cup small diced onions
    • 1 Tbsp Thai soy sauce
    • 1 tsp fish sauce
    • 1 tsp sugar
    • ⅛ tsp salt
    • 1 tsp curry powder
    • ¼ tsp White pepper
    • 1 tsp prepared shrimp tomalley, a.k.a. shrimp paste (optional)
    • ½ cup Pineapple, fresh if you can, cut into small pieces
    • 2 Tbsp raisins (optional)
    • ⅓ cup roasted or fried cashews, unsalted
    • 2 green onions, chopped
    • ½ cup tomatoes, seeds removed, cut into half inch cubes
    • Cucumber slices for serving

    Ingredients & Kitchen Tools I Use


    Instructions

    In a wok or a large frying pan, heat 2 Tbsp of vegetable oil until hot. Sear the whole shrimp until done; remove and set aside. In the same pan, add the small pieces of shrimp and cook until done; remove and set aside.

    Add more oil to the wok if needed, then add the egg and scramble slightly. When the egg is half way cooked, add the rice and toss to mix. Add the diced onions and toss to mix. Add curry powder, white pepper, sugar, salt, soy sauce, fish sauce, and shrimp paste (if using); toss until the rice grains are separated and the seasoning is well mixed. Add the pineapple, raisins (if using), cashews, and small pieces of shrimp; toss until the pineapples start to darken slightly and the rice is dry. Turn off the heat and toss in tomatoes and green onions.

    Serve on a plate or in a pineapple bowl with some cucumber slices. Top with the whole shrimp and extra green onions.

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    Reader Interactions

    Comments

    1. MnM

      May 01, 2022 at 7:10 pm

      Tried this & my family loved it; I’m allergic to shrimp so I made mine separately with chicken. Absolutely delicious

      Reply
    2. Annie S.

      February 28, 2022 at 12:17 pm

      What brand of curry powder do you use for the pinapple fried rice?

      Reply
      • Pailin Chongchitnant

        March 01, 2022 at 12:11 pm

        I used a local brand which I then tinkered with my own spice blends. But I also love the Japanese S&B brand.

        Reply
    3. Kim

      February 18, 2022 at 4:28 pm

      Excellent recipe, using this recipe twice in one week!

      ★★★★★

      Reply
    4. Ito

      December 23, 2021 at 12:11 am

      I luv the reciepe, so refleshing, sweet and easy to make. My 2 yo daughter also loves it so much, thank you 🙂

      ★★★★★

      Reply
    5. Tanya

      May 09, 2021 at 10:32 am

      which brand curry powder do you use/recommend for this recipe?

      Reply
    6. Stephen Chan

      December 10, 2020 at 10:05 am

      One of my most revisited rice dishes, and actually the first Thai fried rice I ever knew in my childhood, so nostalgic! The sweet and tart pineapple cuts the greasiness, with the crunch from the cashews makes it extra yummy.

      ★★★★★

      Reply

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    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

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