In Thailand, pineapples have been creatively used for a wide variety of dishes like curry and fried rice. Pineapple fried rice is
a simple dish that is quick to make and great for a family. The pineapple enhances the presentation of the dish as well as the flavor and aroma,
giving a little taste of sweetness. The light crunchiness of the cashews and subtle saltiness and flavor of the dish also make this a
- Peel and devein the shrimp. If desired, leave the shell on the tail.
- Clean onion. Cut in half then slice into 1/4" thick pieces.
- Cut pineapple into bite size pieces.
- Heat oil in a pan. Fry onions until a golden color, do not let them burn. Add shrimp. Stir until shrimp turn pink.
- Add cashew nuts and diced pineapple. Stir for a minute.
- Add 2 cups of steamed rice. Stir and mix well.
- Add salt, sugar, white pepper powder and Thai light soy sauce. Stir.
- Serve on plate.
- Serving size: 2-3 persons.
- Use medium or large shrimp. Prawns can be too big and might get too tough.
- When cooking rice, too much water will make the rice too soft which is not good for stir fry.
- Pork or chicken can also be used. If used, cut into thin bite size slices.
- When selecting a pineapple, try not to buy a pineapple that is overripe (too yellow) or too raw (too green).
- If you like to make spicy fried rice, try adding curry powder.
2 cups Steamed rice
1 1/2 cups Shrimp
1 1/2 cups Pineapple
3/4 cup Cashew nuts
1 cup Sliced onions
1 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon White pepper powder
1 teaspoon Thai light soy sauce
2 tablespoons Vegetable oil
1 teaspoon Curry powder (optional)