Thai Pineapple Stir-Fried Rice

Thai pineapple rice

Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, do try this with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin.

Thai Pineapple Stir-Fried Rice
Recipe type: Brown rice main dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots.
  • 1½ cups long-grain brown rice (try brown Basmati)
  • 1½ tablespoons safflower or other neutral high-heat oil
  • 1 medium onion, quartered and sliced
  • 2½ cups small broccoli florets
  • 2 medium carrots, sliced
  • 1 medium red or orange bell pepper, diced
  • 3 to 4 scallions, sliced
  • 2 medium tomatoes, diced
  • 2 cups fresh pineapple, cut into ¾-inch chunks, or one 16- to 20-ounce can unsweetened pineapple chunks, drained
  • 1 cup light coconut milk
  • 2 tablespoons reduced-sodium soy sauce, or to taste
  • 1 teaspoon curry powder, or to taste
  • 2 teaspoons grated fresh or jarred ginger, or to taste
  • Cashews for topping, optional
  1. Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
  2. Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
  3. Add the broccoli, carrots, and bell pepper. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
  4. Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
  5. Stir in the cooked rice, then add the coconut milk, curry powder, soy sauce, and ginger. Stir gently until all the ingredients are completely combined.
  6. Taste and increase any of the flavorings in the dish until it pleases your palate. Serve at once, passing around chopped cashews to top individual servings, if desired.


Thai pineapple stir-fried rice

Nutrition Information
Per serving: Calories: 315;  Total fat: 7.5g;  Protein: 6g;  Carbs: 59g;  Fiber: 5g;  Sodium: 205mg


15 comments on “Thai Pineapple Stir-Fried Rice

  1. Jess

    I just made this, following the recipe quite loosely (clove of garlic, red peppers, pineapple, and one tomato were the only veggies). I added more soy sauce and thai spice, but otherwise it’s really good! Thanks for the recipe 🙂

  2. Nava Post author

    LOL, dirt … that’s how I view dairy, actually — light coconut milk comes in a can (the other kind, coconut beverage, is with nondairy milks, but I find it too sweet, even if unsweetened) and is found in the Asian foods section of supermarkets and natural foods store.

  3. Loraine Mazzolini

    Made this for the first time for dinner last night. It turned out excellent. Very simple but flavorful. I would suggest using safflower oil for a higher smoke point than the olive oil. I used my wok and veggies cooked quickly and had the right crisp tender texture.

  4. Nora

    Tried this for dinner this evening. The coconut milk made my rice soggy but perhaps I overdid the amount. The flavours and smells were wonderful though. Will definitely try this again! Thanks~

  5. Priya

    Hi, just made this rice and it came out soggy not dry as in your photo. I followed the recipe precisely. Are we supposed to add the coconut milk towards the end and not use it to cook the rice? I think if the coconut milk is used to cook the rice then it won’t come out soggy. What do you think? How did you get yours so dry?

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