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Curry Pineapple Fried Rice


"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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45 m servings 352 cals
Original recipe yields 6 servings


  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Cook's Note
  • Fried rice works best when the rice was cooked one or more days beforehand.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 60
  1. 81 Ratings

Most helpful positive review

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 wo...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 wo...

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 sprout...

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...

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 ...

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

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!

Great dish! I used tofu instead of meat and it was a great flavorful dish. I served it with roasted asparagus and sliced oranges and my family had seconds.

This was a really great weeknight meal. I used 1/2 an onion, shrimp instead of chicken and all of the pineapple juice from the can. I also added 1/2 a bag of broccoli. Served with eggrolls. ...