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Thai pineapple fried rice in pineapple hollow/pineapple bowl
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5 from 11 votes

Thai Pineapple Fried Rice (KHAO PAD SAPPAROT)

Thai pineapple fried rice is quick, healthy and easy vegetarian dinner. This one-skillet dinner comes together in 15 minutes. This is not average Chinese fried rice , staying true to it’s name – this is super tasty Thai fried rice and it’s BOMB!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Asian
Servings: 4 servings
Calories: 369kcal


  • 2 cups pre-cooked rice Jasmine rice is best
  • 1 ¼ cup fresh pineapple cubes
  • 1 cup green onions
  • 1 carrot large
  • 1 red bell peppers small
  • ¼ cup frozen corn
  • ¼ cup frozen green peas
  • 5 cloves garlic finely chopped
  • 2 teaspoon ginger finely chopped
  • cup fresh Thai basil chopped
  • 2 tablespoon sesame oil or peanut oil

For Sauce -

  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon tomato sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar

For Garnish –

  • ¼ cup cashews
  • ¼ cup roasted peanuts crushed
  • Fresh green onions
  • Few fresh Thai basil leaves


  • For best fried rice use left-over(pre-cooked) rice from the day before. Plan ahead and cook rice like you normally would, spread on a large plate or baking tray to cool. Transfer into air-tight container and store in fridge until use.
  • Get everthing prepped and ready – chop all the vegetables. Stir in all the ingredients mentioned under the sauce category, whisk and keep it aside near the wok.
  • Place large wok/skillet on high heat. Wait until it’s smoky hot. Pour sesame oil. When oil turns hot add finely chopped ginger and garlic and saute for 1 minute high heat.
  • Add chopped green onions and give it a quick toss. Continue tossing/stirring for 30 seconds.
  • Add chopped carrots and red bell peppers. Toss for 3 minutes stirring continuously. Cook carrots and bell peppers until just done (don’t cook it completely).
  • Add frozen corn and peas (that are pre-cooked) and toss for 2 minutes.
  • Then stir in the cooked rice and season with salt and Thai curry powder(we substituted Thai curry powder with pepper powder) and the soy sauce mix.
  • Next, add the pineapple and the cashews. Stir until well combined.
  • Garnish with little sesame seeds, the green onions, cashews, crushed peanuts. Serve in pineapple bowl warm. Enjoy!



Serving: 0g | Calories: 369kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 372mg | Potassium: 464mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3950IU | Vitamin C: 74.4mg | Calcium: 52mg | Iron: 3.2mg