Recipe by stannius
"You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant."
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1 1/2 cups
uncooked white rice
Asian fish sauce
boneless chicken meat, cubed
1 (20 ounce) can
pineapple chunks, drained
I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work well: Egg; red bell pepper; broccoli; shrimp; scallions.
I followed the recipe exactly, and the result was an extremely bland dish, had to add a variety of spices (more curry for one), some ginger, some garlic powder (would have used the real thing if it wasn't already cooked), cayenne pepper and soy sauce.
We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprouts at the last minute. I served this to company in half a pineapple, sliced on the diagonal and hollowed out. Looked and tasted GREAT!
This dish was great! I added cashews, zucchini and basil. I think any added veggie would be great! Also, I left out the fish sauce and it was still very yummy!
The faces (and bellies) around the dinner table were very pleased with this recipe! I tweaked it just a bit - I replaced 1 cup of the water for the rice with coconut milk (70% cream). The result tasted a lot like one of my favorite dishes at a local Vietnamese restaurant. Next time: I'm doing a 50/50 split with coconut milk & water for the rice and I'll add cabbage, small broccoli florets & carrots. This dish is so tasty! And don't leave out the fish sauce!
This was SOO good. I gave it 5 stars even though i added some other ingredients because the pineapple, curry powder, and fish sauce mix was superb and I would have never thought it would add so much ooph to fried rice.
I recommend cooking the rice in advance and putting it in the fridge because its easier to fry if its cold. I used frozen shrimp and thawed it and removed the tails. I only used maybe 8 oz of pineapple and it was plenty. I chopped them too so it would blend better. I added 3 eggs, scrambled separately, chopped carrots, 1 clove minced garlic, and peas. I feel like these ingredients are a staple in fried rice. Also I used 3 tablespoons of sesame oil instead of vegetable oil and it adds nice flavor.
DEEEEEEEELICIOUS! New fave recipe.
Very nice flavor. I cut the pineapple chunks in half to make them blend more subtly with the fried rice. Also added some chopped veggies and cashews. YUM!
I didnt add the fish sauce, but did add mushrooms, and the kids loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Pineapple Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 54
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