Thai Pineapple Fried Rice with Cashews
Fragrant jasmine rice stir-fried with sweet pineapple, tender chicken, and toasted cashews, bound together with yellow curry, fish sauce, and lime. This one-skillet meal balances sweet, salty, and tangy flavors with a hint of spice. Serve warm for weeknight dinners or meal prep. The day-old rice and high-heat wok method create separation and texture that fresh rice cannot achieve, while the cashews add richness and crunch.
Ingredients
- 4 tablespoon coconut, peanut, or avocado oil, divided
- 2 clove garlic, roughly chopped
- 8 ounce chicken breast, thinly sliced into small piecesshrimpsame weightproteinadds shellfish
quick-cooking alternative, reduces cook time by 1-2 minutes
Full guide → - ⅓ cup onion, diced small
- 1 cup pineapple, fresh, sliced into small bite-sized pieces
- ⅓ cup red bell pepper, diced small
- ⅓ cup carrot, diced small
- ½ cup green onion, sliced small
- 2 cup jasmine rice, cooked, day-old preferredbasmati rice2 cup cookedgrain
more pronounced aroma, slightly longer grains, same cooking method
Full guide → - 2 egg, lightly whisked
- ⅓ cup cashew, whole if possiblepeanuts1/3 cupnuttree_nuts-freeadds peanuts
adds earthiness, slightly less buttery texture
Full guide → - 1 ½ teaspoon yellow curry powder
- 1 ½ tablespoon sugar, or sugar alternative
- ½ teaspoon ground black or white pepper
- 1 tablespoon fish sauce, or vegan fish sauce
- 2 tablespoon soy sauce, or GF Liquid Aminos
- 1 tablespoon lime juice, or rice vinegar
- cilantro, chopped, for serving(optional)
Instructions
- 1
Combine curry powder, sugar, pepper, lime juice, fish sauce, and soy sauce in a small bowl and set aside.
- 2
Heat oil in a large skillet over medium-high heat until shimmering.
- 3
Add garlic and fry until lightly golden and fragrant, about 30 seconds.
- 4
Add chicken and cook until lightly browned, 4-5 minutes, lowering heat if needed. Transfer to a plate.
- 5
Wipe skillet, add more oil, and stir-fry onion for 2 minutes.
- 6
Add pineapple and stir-fry for a few minutes.
- 7
Add bell peppers, carrots, and green onions, cooking until tender, 3-4 minutes. Set aside with chicken.
- 8
Add more oil to skillet and stir-fry rice to heat through.
- 9
Create a well in the center, pour in whisked egg, and scramble until cooked.
- 10
Return chicken and vegetables to the pan.
- 11
Pour sauce over rice and toss well, cooking 1-2 minutes to meld flavors.
- 12
Remove from heat, stir in cashews, and taste for seasoning adjustments with soy sauce, sugar, lime juice, or curry powder.
- 13
Serve warm with lime wedges and cilantro, optional sriracha on the side.
Tips
Day-old rice left uncovered in the fridge dries out slightly, preventing clumping during stir-frying. If using fresh rice, spread it on a baking sheet to cool completely first.
Keep all ingredients prepped and within arm's reach before heating oil. High-heat stir-frying moves quickly, leaving no time for mid-cook prep.
Taste as you season at the end. Fish sauce intensity and saltiness vary by brand, so adjust soy sauce, sugar, and lime juice to your preference.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or oil to restore moisture.
Prep all ingredients the night before. Cooked rice can be refrigerated for up to 5 days. Assemble and cook the fried rice same day.
Serve immediately while hot. Plate with fresh lime wedges on the side and offer sriracha, extra soy sauce, and chopped cilantro for individual customization.
Common Mistakes
Use wet or freshly cooked rice to avoid mushy, clumpy fried rice. Day-old rice is essential.
Add sauce too early to avoid rice becoming soggy. Wait until chicken and vegetables are cooked before tossing everything together.
Overcrowd the pan to prevent steaming instead of frying. Work in batches if needed to maintain high heat.
Skip tasting at the end to risk unbalanced seasoning. Fish sauce intensity varies, so always adjust before serving.
Substitutions
Nut-Free Alternatives
adds earthiness, slightly less buttery texture
Full guide →loses richness and crunch, optional toasted sesame seeds as garnish instead
Full guide →General Alternatives
quick-cooking alternative, reduces cook time by 1-2 minutes
Full guide →vegan option with meaty texture when pan-fried until golden
Full guide →more pronounced aroma, slightly longer grains, same cooking method
Full guide →omit fish sauce entirely if unavailable, adjust salt to taste
Full guide →FAQ
Can I make this fried rice vegetarian or vegan?
Yes. Replace chicken with crispy tofu or extra cashews for protein. Swap fish sauce for vegan fish sauce or additional soy sauce. Omit eggs or use a flax egg. Use vegetable broth instead of fish sauce if needed.
What if I don't have jasmine rice?
Basmati, brown rice, or short-grain white rice work well. Ensure it is cooked and day-old, spread on a baking sheet to dry slightly. Avoid instant or very soft rices that will clump.
Can I freeze leftover fried rice and how long does it keep?
Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet with a splash of water. Texture may soften slightly after freezing.