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Pineapple Fried Rice Recipe

Pineapple Fried Rice Recipe adapted from Everyday Chinese Cookbook by Katie Chin, reprinted with permission. We'll be only using HALF of a whole pineapple, that's cut in half, lengthwise. If you don't care about serving the rice in the pineapple, then use 1 1/2 cups of diced fresh pineapple. Feel free to use brown rice in this recipe.
4.67 from 6 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 394 kcal


  • 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


  • 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.


Calories: 394kcalCarbohydrates: 37gProtein: 19gFat: 18gSaturated Fat: 2gCholesterol: 174mgSodium: 779mgPotassium: 366mgFiber: 2gSugar: 6gVitamin A: 380IUVitamin C: 30.4mgCalcium: 81mgIron: 2.4mg
Keyword fried rice, pineapple
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