Classic Rice Dishes/ Main Dishes featuring Grains and/or Beans/ Vegan Dinner Recipes/ Vegan Recipes

Vegan 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, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin.

Thai pineapple rice

Vegan Thai Pineapple Stir-Fried 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.
Print Pin Rate
Course: Brown rice main dish
Cuisine: Thai
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Author: Veg Kitchen


  • 1 1/2 cups long-grain brown rice try brown Basmati
  • 1 1/2 tbsp safflower oil or other neutral high-heat oil
  • 1 medium onion quartered and sliced
  • 2 1/2 cups small broccoli florets
  • 2 medium carrots sliced
  • 1 medium red or orange bell pepper diced
  • 3 –4 scallions sliced
  • 2 medium tomatoes diced
  • 2 cups fresh pineapple cut into 3/4-inch chunks, or 1 (16–20 oz) can unsweetened pineapple chunks, drained
  • 1 cup light coconut milk
  • 2 tbsp reduced-sodium soy sauce or to taste
  • 1 tsp curry powder or to taste
  • 2 tsp fresh ginger grated, to taste
  • cashews for topping, optional


  • 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.
  • 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.
  • 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.
  • Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
  • 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.
  • 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

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like


  • Reply
    May 21, 2011 at 1:55 pm

    oooo looks bloomin lush this 🙂

  • Reply
    June 1, 2011 at 4:48 pm

    Really enjoyed this one !, even my kids are raving about it.

  • Reply
    July 21, 2013 at 8:58 pm

    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 🙂

  • Reply
    February 15, 2014 at 10:40 pm

    Thanks a lot I love it!

    • Reply
      February 16, 2014 at 6:11 pm

      Glad you enjoyed this, Pantipa!

  • Reply
    Marjorie Goeser
    March 26, 2014 at 6:27 pm

    Sounds great. Always enjoy anything with pineapple.

  • Reply
    March 26, 2014 at 7:19 pm

    Recently gave up meat…love these recipes!

    • Reply
      March 27, 2014 at 11:18 am

      Thanks, Pamela — I hope you keep coming back!

  • Reply
    March 27, 2014 at 6:18 pm

    Light Coconut Milk –is this the kind in the dirt section, or is it the kind in the can?

  • Reply
    March 27, 2014 at 6:22 pm

    dairy, not dirt

  • Reply
    March 27, 2014 at 6:35 pm

    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.

  • Reply
    Loraine Mazzolini
    April 1, 2014 at 9:55 am

    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.

    • Reply
      April 1, 2014 at 10:31 am

      True, very good suggestion about the safflower oil. I’ll add that option, thanks!

  • Reply
    December 17, 2015 at 10:44 am

    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~

  • Reply
    August 15, 2016 at 8:03 pm

    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?

  • Leave a Reply

    Recipe Rating