Pineapple Curried Fried Rice Recipe

Name: Pineapple Curried Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pineapple, Skinned And Cubed (or 1 Can Of Cubed Pineapple In Syrup) - You Won't Need All Of It; 3 Tablespoons Oil Or Butter; 1 bulb Yellow Onion, Chopped; 3 cloves Garlic, Minced; 1 Tablespoon Salted Fish, Minced (or Anchovies); 3 Tablespoons Curry Powder (or Tom Yam Paste); 4 cups Cooked Long-grained Rice (or Brown Rice); 1/2 cups Chicken Broth; 2 Tablespoons Dark Soy Sauce; 1/2 cups Cooked Meat (I Used Shredded Chicken Meat But Even Sliced Boiled Sausages Work); 1 whole Green Capsicum/Pepper (I Roasted Mine On The Stove But Not Necessary), Cubed; Salt And Pepper, to taste

Servings: persons

1 whole Pineapple, Skinned And Cubed (or 1 Can Of Cubed Pineapple In Syrup) - You Won't Need All Of It
3 Tablespoons Oil Or Butter
1 bulb Yellow Onion, Chopped
3 cloves Garlic, Minced
1 Tablespoon Salted Fish, Minced (or Anchovies)
3 Tablespoons Curry Powder (or Tom Yam Paste)
4 cups Cooked Long-grained Rice (or Brown Rice)
1/2 cups Chicken Broth
2 Tablespoons Dark Soy Sauce
1/2 cups Cooked Meat (I Used Shredded Chicken Meat But Even Sliced Boiled Sausages Work)
1 whole Green Capsicum/Pepper (I Roasted Mine On The Stove But Not Necessary), Cubed
Salt And Pepper, to taste

1
1) Prepare the ingredients. Cubing fresh pineapple will take a bit of time but if you have a good knife, it helps. My pineapple was a bit sour so I stirred in 3 tablespoons of sugar and let them sit for a while. Gave it a nice sweet, sour taste. (Psst: Ree has give a great outline on how to dissect a fresh pineapple here - https://tastykitchen.com/cooking/2010/06/pineapple-mango-salsa/)
2
2) Or if you'd rather skip that, use a large can of cubed pineapple.
3
3) Fire up the wok and heat up the oil, throwing the onions in. Let them fry, stirring occasionally, until translucent and fragrant.
4
4) Added minced garlic and salted fish/anchovies (if these are not available, just omit or squirt some fish sauce in later when you season with salt & pepper). Fry in medium-high heat until fragrant but not brown.
5
5) Add pineapples into the wok (if you used canned, do not put in the syrup or your rice would turn to mush) - use as many pineapple cubes as you want. We like it pineapple-y so I added everything.
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6) Add in the curry powder and fry till fragrant (if you have paste, you may use it as well).
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7) Pour in the rice and give it a good stir to break up the large chunks.
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8 ) If your rice looks dry, add in enough chicken broth or hot water to desired consistency.
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9) Add in soy sauce and season with salt and pepper. Finally, throw in the capsicum (pepper) and cooked chicken meat (if you weren't using raw meat) and give it a good few stirs before dishing up.
10
* Like all fried rice recipes, this is very versatile. Use any cooked meat you have. I used leftover chicken from the chicken broth I made. If you want to use uncooked minced meat, add it in after the garlic and fry till no longer pink. Shrimps are great here too.
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** Use any vegs you have. Tomatoes, celery... anything. So long as it requires little cooking.
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*** I always cook my rice the night before. So since we have rice almost every night, when I decide to make fried rice the day after, I would cook a double batch and refrigerate half.
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**** This would taste so good with tom yam paste.

828

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Pineapple, Skinned And Cubed (or 1 Can Of Cubed Pineapple In Syrup) - You Won't Need All Of It, 3 Tablespoons Oil Or Butter, 1 bulb Yellow Onion, Chopped, 3 cloves Garlic, Minced, and more.

Yes, Pineapple Curried Fried Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple Curried Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions