Pineapple Rice (Print Version)

Sweet pineapple and jasmine rice tossed with crisp vegetables, curry, and savory sauces for a bright, easy Thai dish.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 1/2 cups pineapple, diced (fresh or canned, drained)
02 - 1 medium red bell pepper, diced
03 - 1/2 cup carrots, peeled and diced
04 - 1/4 cup green onions, sliced
05 - 1/4 cup fresh cilantro, chopped

→ Rice

06 - 2 cups cooked jasmine rice (preferably day-old, cold)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (use gluten-free if needed)
08 - 1 tablespoon fish sauce (optional, omit for vegetarian)
09 - 1 tablespoon mild curry powder
10 - 1 tablespoon vegetable oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Optional Protein & Garnish

13 - 1/2 cup roasted cashews or peanuts
14 - Lime wedges, for serving

# How-To Steps:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add carrots and red bell pepper; sauté for 2 minutes until slightly softened.
03 - Stir in pineapple and cook for 2-3 minutes until just caramelized.
04 - Push the mixture to the side; add rice, breaking up any clumps.
05 - Sprinkle curry powder over rice; mix to combine and sauté for 1 minute until fragrant.
06 - Add soy sauce, fish sauce (if using), salt, and black pepper. Mix well.
07 - Toss in green onions and half of the cilantro.
08 - Cook for 2-3 more minutes, stirring occasionally, until heated through.
09 - Remove from heat. Top with cashews or peanuts and remaining cilantro. Serve warm with lime wedges.

# Expert Tips:

01 -
  • The sweet caramelized pineapple against savory curry is a combination that surprises people in the best way possible.
  • Day old rice transforms into something completely magical when it hits that hot wok and gets kissed by soy sauce.
02 -
  • Warm or freshly cooked rice will turn mushy and clumpy in the wok so spread your cooked rice on a sheet pan and refrigerate it for at least a few hours or overnight before using.
  • Letting the pineapple sit without stirring for a full minute creates caramelization that adds a depth of flavor you simply cannot get any other way.
03 -
  • If you are using canned pineapple save a tablespoon of the juice and splash it into the wok with the soy sauce for an extra boost of sweetness and tang.
  • Toast the cashews or peanuts in a dry pan for two minutes before topping the rice because that tiny step makes them exponentially more fragrant and crunchy.

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