In this Pineapple Fried Rice recipe, you’ll learn:
- How to prevent soggy, heavy, goopy fried rice.
- How to easily cut a whole pineapple to use as a pretty serving bowl.
- Why cooking certain ingredients separately is essential to the best Pineapple Fried Rice.
Pineapple Fried Rice only takes minutes to cook, but can easily become a heavy, soggy mess if you just throw all the ingredients into the pan for a stir fry. I’ll show you have to make the best pineapple fried rice at home with some simple cooking tips that will guarantee fluffy, light, tasty fried rice — and NOT soggy, goopy or heavy.
Why use leftover rice
Use leftover rice that’s been refrigerated. Freshly cooked, hot rice will result in too-sticky, glue-like texture in your fried rice. That’s because hot, cooked rice is already sticky and perfectly cooked. Adding this into a wok — with additional ingredients and liquid (like soy sauce) will turn the rice into mush.
Leftover, refrigerated rice has had a chance to dry out a bit. The process of cooking and adding in liquids and wet ingredients (for Pineapple fried rice, it would be soy sauce and pineapple) will rehydrate the rice grains.
Sometimes, I’ll make a batch of rice, then freeze it. When I want to make fried rice, I’ll defrost the rice to use (but make sure you don’t heat it through — just defrost until no longer frozen).
Separate the grains before cooking
Here is another important tip – prior to cooking, wet your hands and run your fingers through the cold rice, separating each grain of rice. Rice won’t stick as much to wet hands. Separating the grains before adding to the wok will make the rice fluffier and lighter. Imagine adding a clump of rice into the wok and trying to separate out the clumps with a spatula – it is too difficult!
Cook ingredients separately
In this recipe for Pineapple Fried Rice, you’ll cook the egg first, then dish out to plate. Then, in same pan, cook the chicken. A couple minutes later, add the shrimp. This is to ensure that each ingredient is perfectly cooked (not over or under cooked) AND that each ingredient maintains their distinct flavor and texture.
Chicken takes longer to cook than shrimp, and if you cooked them together, the shrimp will be rubbery and tough.
The egg is cooked separate because we want perfectly scrambled egg pieces in the fried rice. If you add the egg into the pan along with other ingredients, the egg will just coat all the ingredients and make them heavy. Plus, everything will taste like a mish-mash of ingredients. I want my eggs to taste like eggs, and my shrimp to taste like shrimp!
Cut whole pineapple for serving bowl
If you want to use whole pineapple for Pineapple Fried Rice, use the pineapple as a bowl for a presentation. Take a look at your pineapple. Which side is the flattest? The flattest side should be the bottom of the pineapple bowl. If your pineapple is roly-poly, then go ahead and make a very thin slice, just to create a flat edge. I probably could have sliced mine a little thinner — too thick of a cut and you’ll cut too much flesh (and your bowl will leak)
Now cut the pineapple in half, lengthwise – keeping in mind here where the “bottom” of the pineapple bowl is.
Reserve half of that pineapple for another use.
Use a knife to cut along the edge of the pineapple, about 1/4″ away from edge. Go all the way around. I like using a flexible boning knife so that i can get deep into the pineapple. Just be careful not to cut all the way through the skin — and especially not through the bottom of the pineapple.
Cut along both sides of the pineapple core. We’ll discard the core later.
Use a large spoon to scoop to lift up the pineapple flesh and loosen the pieces.
Take out the core, and set aside (we might have to use it a little later.)
Scoop and scrape out the rest of the flesh, being careful not to go through the skin or through the bottom of the pineapple.
But oops, see that little hole? Don’t worry. I’ll plug it up. Cut a small piece from your pineapple core, and press it into that hole. That should plug it up nicely.
Now, it’s ready for your Pineapple Fried Rice! Discard the rest of the core. Cut the pineapple flesh into small, bite-sized pieces, about the size of a dice. If you feel like you want more pineapple, feel free to cut the other side as well. But remember, that too much pineapple in the fried rice will mask the flavors of the delicate rice, shrimp and chicken.
Everyday Chinese Cooking by Katie Chin
The original recipe and photo of the dish is from Everyday Chinese Cookbook by Katie Chin (reprinted with permission). I’ve made changes to her recipe (Katie used pre-cooked chicken and pre-cooked shrimp in the recipe), and I think you’ll love the flavors of sweet pineapple in this dish.
More Fried Rice Recipes
Pineapple Fried Rice Recipe
Pineapple Fried Rice Recipe
Ingredients
- 1 whole pineapple
- 2 large eggs slightly beaten
- salt & freshly ground black pepper
- 4 ounces chicken cut into bite sized cubes
- 4 ounces raw shrimp shelled & deveined, cut into bite sized cubes
- 3 tablespoons cooking oil divided
- 2 stalks green onion chopped
- 1 teaspoon grated or minced fresh ginger
- 3 cups cold, leftover rice
- 2 tablespoons soy sauce
- 1/2 teaspoon Asian sesame oil
- 6 white button mushrooms thinly sliced (or shiitake mushrooms)
- 1/2 cup fresh or thawed frozen peas
Instructions
- Cut the pineapple according to the step by step photos in the post, above the recipe. Cut pineapple flesh into small dice, we'll use about 1 1/2 cups. Save the remaining unused pineapple for another use.
- In a small bowl, season the chicken salt and pepper and a few drops of sesame oil. In a separate small bowl, do the same for the shrimp. Wet your hands and separate the grains of the cooked, chilled rice.
- Heat a wok or large saute pan over medium-high heat. When hot, swirl in just 1 tablespoon of cooking oil. Add in the eggs, and scramble until just set. Transfer to plate and set aside.
- Wipe the wok or pan clean with paper towel. Heat wok over high heat. When hot, swirl in 1 tablespoon cooking oil. Add the chicken pieces and stir fry until just browned, but still slightly pink on the inside, about 2 minutes. Add in the shrimp to the wok and stir fry the chicken and shrimp together, until the shrimp is pink and the chicken is just cooked through, about 1 minute. Transfer the chicken and shrimp to same plate as the eggs and set aside.
- Return wok to stove, heat over high heat. When hot, swirl in 1 tablespoon of cooking oil. Add in the green onions and ginger and stir fry for 15 seconds, until fragrant. Add in the cooked rice and mushrooms and stir-fry for 2 minutes, until each grain of rice is hot to the core. Add in the soy sauce and sesame oil, give it a good toss. Add in the reserved egg/chicken/shrimp mixture, the pineapple cubes, the peas and toss well. Cook for an 2 minutes, until all ingredients are heated through. Taste, and season with additional soy sauce and black pepper, if desired.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I’ve never seen fried rice quite like this. So creative and thoughtful. Thanks for all the tips in your post. Will use them the next time I whip up some fried rice.
I love pineapples on pizza, but I never knew it would be so good with fried rice!
You have my imagination going on this one. I have an upcoming birthday party to host and this would fun to make for dinner. I know everyone loves pineapples, too.
New recipe for the fried rice. Pineapple makes everything fruitier and fresher. So awesome with the idea.
Delicious. All-time favorite recipe.
I LOVE all things pineapple and fried rice, cannot wait to make this with some stir fry soon!!
Caribbean style rice would go great with a splash of spiced rum! Especially those glorious fruity flavoured tropical rums.
Love pineapple fruit, canned, and also on pizza but pineapple fried rice recipe is something looking new and delicious. will have a try for sure. 10/10 combo.
this pineapple rice recipe is awesome and delicious , I had fun making it too .
I love pineapples on pizza, but I never knew it would be so good with fried rice!Â
wonderful recipe
I’m really not one of those reviewers that changes every ingredient and step and then posts a negative review, lol! I didn’t have pineapple so excluded that, but definitely plan to make it with pineapple. I also excluded the shrimp and chicken, and had only some red onion to chop up instead of scallions. Finally,  I used frozen peas & carrots instead of just peas (to be fair, it looks like peas & carrots are in some of the pix). I had about 4 cups of cooked rice, so slightly increased the soy sauce, ginger, onions and peas & carrots. This still came out great, so thanks for this recipe. I just wanted to say don’t be afraid to sub in some things you have on hand.  A very good fried rice recipe
Delicious! I added some extra vegetables but I’m sure it would have been very good without them, too. Hanifia
wonderful tutorial; thanks! just want to say that I love to chew on fresh pineapple core; kinda like tangy sugar cane. Also, if that’s not your thing, you can use the core & the cut away skin to infuse rum or vodka.
Waste not, want not. Happy Summer & thanks again.
Oh great idea to infuse in rum!
wow! thanks for this recipe, love the presentation, but really love the components, can’t wait to test this!
We loved this recipe! Doubled it for a party and it was a hit.
The pineapple makes it look like I’m in Hawai right now hahah!! Good idea from you. I think you should add macadamia nuts and coconut milk into it. Time to go to the market and buy some pineapples!!!
This was soooooo good!
wow..uncommon recipe.i’ll try this today.Thanks jaden
Awesome recipe for this summer. This is something new to me. Thanks for sharing it.
Just brought 2 pineapple, can’t wait to try this deliciousness!
This looks perfect, Jaden! Pineapple fried rice is my husband’s favorite! Love all these great tips!
woww love the presentation. My kids love pineapple. I should make it this weekend 😉
I’ve never seen fried rice quite like this. So creative and thoughtful. Thanks for all the tips in your post. Will use them the next time I whip up some fried rice. 🙂
When I visited Thailand several years ago, I remember having Pineapple Fried Rice many times. Virtually, on every street where food is served, you would find at least one vendor who prepares Pineapple Fried Rice. In Thailand, they cut the top off and then they gut the inside to fill the inside with the fried rice mixture. Sliced cucumbers is served as accompaniment.
I have made this recipe many times but I never used a whole pineapple. Instead I always used canned pineapple chucks. None-the-less it turned out delicious and my family members enjoyed it. Very easy to make yet it is so delicious!
I just love cooked pineapple in the summer. I’ve seen other pineapple bowls, and didn’t understand why they go to all this trouble and don’t add pineapple back in, so this recipe is definitely one I will be making! Thank you.
Sounds yummy; I’ve done a similar recipe that added macadamia nuts and coconut milk. Will definitely try this.
PS – in Mexico we boil the pineapple peels and core to make pineapple tea.
Great way to get ever bite of fruit out.
Thankyou,looks deicious
Thanx for the recipe… Looks yum ….
Have you ever put curry powder or paste in your pineapple fried rice? That’s the secret ingredient in the pineapple fried rice from many of the Thai restaurants I have been to.
Love that idea! Thanks! Jaden
I’ve never made fried rice before – thanks for the tips! This recipe looks delicious. Pineapple is my husband’s favorite… I am going to save this for later 🙂
You have my imagination going on this one. I have an upcoming birthday party to host and this would fun to make for dinner. I know everyone loves pineapples, too.
This looks incredibly awesome! There’s a truck that comes to the monthly food truck rally near us in Kaka’ako that makes these regularly – nice to have a recipe to use at home, because I’m going to miss the heck out of that truck when we have to move this summer!
This looks wonderful! I particularly like the clear photos and instructions for the preparation of this dish. You are a true professional! Don’t you just love a recipe that tells you how to prepare a dish, but forgets how long and how hot to bake it ! How about the importance of one little instruction…….. Cover or uncovered. Your instructions are always complete. I love my copy of your cookbook. If I never cooked a thing, I love the pictures.