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Thai Pineapple Fried Rice: A Tropical Delight at Home

Discover the delight of Thai Pineapple Fried Rice, a quick and customizable dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 3 cups Jasmine Rice Day-old rice works best for texture.
For the Base
  • 2 tablespoons Coconut Oil Substitute with vegetable oil if needed.
  • 2 tablespoons Soy Sauce Use Tamari for gluten-free.
For the Vegetables
  • 1 cup Fresh Pineapple Chopped into chunks, fresh preferred.
  • 1 cup Bell Peppers Mix various colors for appeal.
  • 1 bunch Green Onions Keep some for garnishing.
  • 1 cup Carrots Julienned for quick cooking.
For the Protein
  • 1 cup Chicken, Shrimp, or Tofu Choose favorite protein.
For the Heat
  • 1 tablespoon Chili Garlic Sauce Adjust to taste.
For Garnishing
  • 1 cup Fresh Cilantro Chop finely for flavor.
  • 2 wedges Lime Squeeze over dish.
  • 1/4 cup Toasted Coconut Flakes Optional for crunch.

Equipment

  • Wok or large skillet

Method
 

Step-by-Step Instructions
  1. Prepare all fresh ingredients, chop vegetables, and have rice ready.
  2. Heat coconut oil in a wok over high heat until shimmering.
  3. Add chosen protein and stir-fry for 3-5 minutes until cooked.
  4. Stir-fry chopped vegetables for 2-3 minutes until vibrant.
  5. Mix in chilled rice and pineapple, cooking for 2-3 minutes.
  6. Add soy sauce and chili garlic sauce, stir for another 1-2 minutes.
  7. Return cooked protein to the pan, mix and heat through.
  8. Serve garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 120mgCalcium: 4mgIron: 10mg

Notes

Use day-old rice for better texture and cook quickly to maintain vegetable crunch.

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