Curry Pineapple Fried Rice Recipe -
Curry Pineapple Fried Rice Recipe
  • READY IN 45 mins

Curry Pineapple Fried Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
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  • Cook's Note
  • Fried rice works best when the rice was cooked one or more days beforehand.

Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2010

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.

Most Helpful Critical Review
Jul 15, 2010

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.

May 03, 2010

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!

May 11, 2010

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!

Jun 03, 2010

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!

Sep 24, 2011

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.

May 20, 2010

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!

May 12, 2010

I didnt add the fish sauce, but did add mushrooms, and the kids loved it!


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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