Thai Fried Rice with Pineapple and Pork Recipe
Fried rice with pineapple and pork is a colourful sweet-and-savoury dish inspired by Thai beach bars. Juicy chunks of pineapple, tender pork and crunchy vegetables make every bite taste a little like a holiday.
In Thailand, versions of this dish are often served in a hollowed-out pineapple as a tourist hit, although locally it’s more commonly just stir-fried in a wok. The sweet fruit is there to balance the saltiness of the fish and soy sauces and the heat of any added chili.
This is a homemade fried rice with a holiday twist from pineapple and fresh herbs. It tastes like a mix of street food and a beach bar dish, and it’s also perfect for using up leftover rice. With simple, easy-to-find ingredients, it delivers a very Thai-style result without hard-to-get specialty products.
Why this version works
- Cold, day-old rice guarantees fluffy, separate grains instead of a sticky mush.
- High heat lets some of the grains catch and brown slightly, adding a gentle smoky aroma.
- Adding the pineapple at the end keeps its shape and juiciness instead of boiling it to mush.
- The combination of soy sauce, fish sauce and a bit of sugar creates a balanced sweet-salty flavour.
Chef's tips
The most common mistake is stirring the rice too often – it just gets mashed, steams and turns wet. Let it sit on high heat for a moment so the bottom forms golden, lightly crispy grains before you stir. If you’re using canned pineapple, drain it very well and pat dry with a paper towel, because excess juice will instantly turn frying into stewing.
How to serve
For a showy presentation, spoon the rice into a hollowed-out pineapple half and sprinkle with extra coriander or toasted peanuts. To drink, serve lime water, a light cola, or a simple cocktail made from pineapple juice and a splash of coconut milk. It’s a great dish for a relaxed dinner with friends when you want something summery but quick.
Watch out for
- Don’t use hot, freshly cooked rice – it will clump up and steam instead of frying.
- If the pan is overcrowded, the rice will start to steam; it’s better to fry in two batches than in one thick heap.
- Don’t over-fry the pineapple – too long in the pan will make it release a lot of juice and soften the rice.
- Be careful with salt: soy sauce and fish sauce are salty, so only adjust the seasoning after tasting the finished dish.
Substitutions
- You can swap the pork for chicken or shrimp, shortening the frying time.
- Jasmine rice can be replaced with any long-grain rice, as long as it’s well chilled.
- If you don’t like coriander, use chives or flat-leaf parsley instead.
Ingredients
- cooked and cooled jasmine rice - 400 g
- pork (e.g. loin or shoulder) - 250 g
- fresh or canned pineapple - 150 g
- carrot - 1 piece
- frozen green peas - 70 g
- onion - 0.5 piece
- garlic - 2 clove
- soy sauce sojowy - 2.5 tablespoon
- fish sauce rybny - 1 tablespoon
- brown sugar trzcinowy - 1 teaspoon
- oil roślinny - 2 tablespoon
- fresh coriander or chives - 2 tablespoon
Preparation
- If you don’t have rice from the previous day, cook it so it’s tender but not mushy. Spread it in a thin layer on a tray, let it cool and leave uncovered until dry to the touch and completely cold.
- Cut the pork into small cubes. Peel the carrot and cut into thin half-moons or small dice. Finely chop the onion and garlic. Cut the pineapple into cubes and drain it very thoroughly, until it’s only slightly damp.
- In a large, wide frying pan or wok, heat 1 tablespoon of oil over high heat until it just starts to smoke. Add the pork and fry for 6–8 minutes, until the pieces are well browned, springy to the touch and with no pink spots inside. Transfer the meat to a plate.
- In the same pan, add the second tablespoon of oil. Add the onion and fry for 2–3 minutes, until it softens, turns translucent and lightly golden on the edges. Add the garlic and fry for 30–60 seconds, until very fragrant but still pale.
- Add the carrot and fry for 2–3 minutes, stirring, until it softens slightly but is still crunchy when you bite it. Add the frozen peas and fry for 1–2 minutes, until thawed and bright green, not wrinkled.
- Add the cold rice to the pan, breaking up any clumps with a spoon or spatula. Spread it out in a fairly even layer and fry for 3–4 minutes over high heat, stirring every 30–40 seconds, until some of the grains turn golden and the steam stops rising so intensely.
- Add the fried pork and pineapple cubes. Pour in the soy sauce and fish sauce and add the brown sugar. Fry for another 2–3 minutes, gently stirring from the bottom, until the pineapple is hot but still firm and the rice is evenly coated in a glossy sauce.
- Taste and, if needed, season with a little more soy sauce or a pinch of sugar if the pineapple isn’t very sweet. The rice should be distinctly sweet-salty, with the grains still loose and separate.
- Serve the hot rice immediately after frying, sprinkled with chopped coriander or chives. The herbs should wilt slightly from the heat but keep their bright colour and fresh aroma.
Storage
No storage information available for this dish.
I most like to make this when I’m left with a box of cooked rice from the day before and half a can of pineapple – then lunch practically cooks itself. I often end up eating the first portion straight from the pan while still standing by the stove.
