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+ servings
RD Approved Badge - Balanced Meal
half a pineapple stuffed with Thai pineapple fried rice topped with a lime segment and cilantro on a round wooden board decorated with red flowers arranged around.
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30-Minute Thai Pineapple Fried Rice (Khao Pad Sapparod)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 5 people
Made with fresh ingredients, this Thai pineapple fried rice recipe (Khao Pad Sapparod) combines the sweet taste of fresh pineapple, savoury flavour of fish sauce, and spicy notes from curry powder and chilli peppers - all of which compliment the chicken and scrambled eggs wonderfully. There are numerous types of pineapple fried rice recipes out there, but my personal favourite is Thai. The recipe below will show you how to make this delicious chicken and rice dish at home — in 30 minutes! It's gluten free.

Ingredients
 

  • 1 cup Jasmine rice, washed, soaked for 2 hours and boiled according to packet instructions
  • 4 cups water, boiling rice
  • 1 cup pineapple, fresh, cut into small chunks
  • 3 tbsp olive oil, extra virgin, Benefits of olive oil
  • 4 garlic, cloves, crushed
  • 2 inch ginger, grated
  • 2 chicken breasts, 460 g, skinless, cut into small chunks
  • 3 shallots, finely chopped
  • tbsp fish sauce
  • 1 tbsp curry powder, mild
  • 4 eggs, medium, cracked into a bowl
  • 1 red bell pepper, washed, deseeded, cut into small cubes
  • tsp red chilli flakes, optional
  • tsp salt, sea salt
  • 3 scallions, washed, finely chopped - for garnish

Equipment

  • wok

Instructions
 

  • Prepare the Jasmine rice according to packet instructions. I typically wash the rice before cooking and soak it for a couple of hours. In a medium saucepan, bring the water to a boil and add the rice. Cook on medium heat for six minutes or until cooked through. Drain immediately after cooking and rinse under cold water - to remove the excess starch
  • Carve the skin of a fresh pineapple into a boat. This will be used to serve the finsihed dish. Slice the pineapple in halves (lenthway). Using a sharp knife, make horizontal and vertical cuts. (to create small cubes). Be careful not to pierce through the skin. Finish by scooping out the pineapple cubes with a large spoon. Set the pineapple boat aside.
  • In a large wok, over medium heat, fry the garlic and ginger in 2 tablespoons of oil
  • Add the chicken and stir fry for about five minutes or until cooked through. Then stir in the shallots and cook for an additional few minutes. Make sure the chicken is cooked through
  • Follow with the curry powder and fish sauce and stir to combine
  • Move the chicken to one side of the wok to make space to fry the eggs. Add the remaining oil to the wok, add the eggs and stir to scramble. Once cooked, combine the scrambled eggs with the chicken
  • Lastly, add pineapple, chilli flakes, bell pepper and salt to the wok; heat through for about a minute before adding the cooked jasmine rice and scallions. Reserve some scallions for garnish. Stir the mixture until the grains are thoroughly combined
  • Serve garnished with chopped scallions (green onions) in a hollowed out pineapple

Notes

  • This recipe is best made with day-old or leftover steamed jasmine or basmati rice. Freshly cooked white rice can be used however it will give a different texture and won't be as flavorful.
  • For the perfect;y flavoured Thai pineapple fried rice, make sure to use fish sauce and curry powder.
  • Leave out the chicken completely if you want a vegetarian pineapple fried rice recipe.
  • Add as many chillies as you like if you’re looking for some heat in your pineapple fried rice. Feel free to use whole Thai red chilli peppers or just the seeds from inside. Or leave them out completely if spice is not what you crave.
  • Use any vegetables that you have on hand: Broccoli, diced carrot, bean sprouts and peas are a great addition!
  • If you’re not into chicken pineapple fried rice recipe, just replace it with cooked shrimp or leave it as vegetarian pineapple fried rice 
  • Add fresh lime juice from half a lime before serving for an extra burst of flavour.
  • Serve pineapple fried rice with a sprinkle of fresh chopped cilantro and some crushed peanuts or crunchy cashew nuts on top. Extra Thai chilli sauce is also always welcome! 
  • If you're not a fan of pineapple, try swapping out half of the pineapple in this dish for mango instead for a real tropical vibe.

Nutrition Information:

Calories: 413kcal (21%)Carbohydrates: 41g (14%)Protein: 28g (56%)Fat: 15g (23%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 189mg (63%)Sodium: 916mg (38%)Potassium: 649mg (19%)Fiber: 3g (12%)Sugar: 6g (7%)Vitamin A: 1244IU (25%)Vitamin C: 51mg (62%)Calcium: 72mg (7%)Iron: 2mg (11%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Thai
Course: Main
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