Pineapple Rice Thai Style (Printable)

Jasmine rice with pineapple, bell pepper, carrots, curry and soy for a bright tropical side or light main.

# What You Need:

→ Vegetables & Fruit

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

→ Rice

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

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (use gluten-free tamari 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

# Steps:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add carrots and red bell pepper; sauté for 2 minutes until slightly softened.
03 - Stir in diced pineapple and cook for 2 to 3 minutes until lightly caramelized.
04 - Push the vegetable mixture to one side of the pan; add the chilled jasmine rice, breaking up any clumps with a spatula.
05 - Sprinkle curry powder over the rice and toss to combine; sauté for 1 minute until fragrant.
06 - Add soy sauce, fish sauce (if using), salt, and black pepper. Mix everything together thoroughly.
07 - Toss in sliced green onions and half of the chopped cilantro, stirring to distribute evenly.
08 - Cook for 2 to 3 more minutes, stirring occasionally, until all ingredients are heated through.
09 - Remove from heat. Top with roasted cashews or peanuts and the remaining cilantro. Serve warm with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in about half an hour, which makes it perfect for chaotic weeknights when takeout feels like the only option.
  • The balance of sweet pineapple, crunchy vegetables, and fragrant curry powder makes every bite interesting without needing a long ingredient list.
  • Day-old rice transforms into something genuinely special here, so you finally have a reason to use those leftovers sitting in your fridge.
02 -
  • Using freshly cooked rice instead of day-old cold rice will almost certainly leave you with a sticky, clumpy mess that no amount of extra stirring can fix.
  • If using canned pineapple, press it gently between paper towels to remove excess moisture before it ever touches the pan.
  • The curry powder needs that brief moment of direct heat contact to bloom properly, so do not skip that quick minute of toasting.
03 -
  • Prepare the rice a full day ahead and spread it on a sheet pan in the fridge so it dries out completely before hitting the wok.
  • Let the pineapple sit undisturbed in the hot pan for a minute before stirring to get those deeply caramelized edges that make the dish memorable.

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