Gluten-Free Thai Pineapple Fried Rice
A vibrant Thai-inspired fried rice that balances sweet pineapple chunks with savory curry paste, tender shrimp, and crunchy cashews. The dish combines aromatic garlic, colorful vegetables, and bold fish sauce for an authentic Southeast Asian flavor profile. Perfect for weeknight dinners or entertaining, this one-pan meal offers a delightful contrast of textures from soft rice to crisp vegetables and nuts. The curry paste provides warmth while pineapple adds tropical sweetness, making it an ideal choice for those seeking restaurant-quality Thai cuisine at home.
Ingredients
- 2 cups white rice, uncooked
- 2 Tbsp avocado oil, or coconut oil
- ½ small yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 cup peas
- 3 stalks green onion, chopped
- 1 Thai chilies, finely chopped(optional)
- 1 lb frozen shrimp, or fresh raw shrimp, de-veinedchicken or tofu1:1proteinshellfish-freeadds soy
Use same cooking time for chicken, add 1-2 minutes for tofu
Full guide → - 2 Tbsp fish saucesoy sauce1:1umamiveganfish-freeadds glutenadds soy
Reduces authenticity but maintains saltiness
Full guide → - 3 Tbsp red curry paste, or green curry paste
- 2 Tbsp coconut aminos, or liquid aminos
- 2 cups fresh pineapple, chopped
- ¼ tsp red pepper flakes(optional)
- ½ tsp sea salt, to taste
- ⅝ cup roasted cashews
Instructions
- 1
Cook white rice according to package instructions while preparing remaining ingredients
- 2
Heat oil in large skillet or wok over medium heat
- 3
Add onion, garlic, carrots, peas, green onion and Thai chilies and saute until vegetables begin to soften, about 3 minutes
- 4
Add shrimp, fish sauce, red curry paste, and coconut aminos and continue cooking until shrimp is pink and cooked through, about 3 minutes
- 5
Add cooked rice and pineapple to skillet and stir well
- 6
Taste and adjust seasoning with red pepper flakes and sea salt as needed
- 7
Stir in roasted cashews and serve
Tips
Cook rice ahead of time and let cool completely for better texture in fried rice
Use day-old rice if possible as it fries better than freshly cooked rice
Add more curry paste gradually and taste as you go since spice levels vary by brand
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Cook rice up to 2 days ahead and refrigerate
Serve immediately while hot for best texture
Common Mistakes
Use medium heat to avoid burning garlic and spices
Don't overcook shrimp to avoid rubber texture
Add pineapple at end to prevent it from breaking down
Substitutions
Vegan Options
Reduces authenticity but maintains saltiness
Full guide →General Alternatives
Use same cooking time for chicken, add 1-2 minutes for tofu
Full guide →FAQ
Can I use brown rice instead of white rice?
Yes, but cook it separately first as it takes longer. Brown rice will give a nuttier flavor and chewier texture.
What if I don't have curry paste?
Substitute with 1-2 teaspoons curry powder mixed with a little oil, though the flavor will be different.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in skillet or microwave, adding a splash of water if needed.