Fried Rice 
with Pineapple

Fried rice in Thailand is made with cold leftover white jasmine rice, but I prefer the flavor and fiber of short-grain brown rice. The combination of sweet, fresh pineapple, salty fish sauce and spicy chile sauce is typical of Thai dishes. Leftovers are great for breakfast the next day with a fried egg on top.
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Chicken fried rice with pineapple recipe

Fried Rice 
with Pineapple

Learn about common Thai ingredients and how to use them.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 cups short-grain 
brown rice
  • 2 tbsp minced lemongrass
  • 4 tsp fish sauce
  • 2 tsp reduced-sodium 
soy sauce
  • 2 tsp sriracha
  • 8 oz boneless, skinless chicken breast, thinly sliced
  • 1/4 tsp ground white pepper
  • 3 tbsp coconut oil, divided
  • 2 tbsp minced fresh 
cilantro stems
  • 4 tsp chopped garlic
  • 1 1/2 cups sliced green beans (1-inch slices)
  • 1 cup stemmed and thinly sliced shiitake mushrooms
  • 1 cup peeled and 
chopped fresh pineapple (½-inch pieces)
  • 1/2 cup chopped 
seeded tomato
  • 1/4 cup thinly sliced 
green onions
  • 1 cup loosely packed 
torn fresh Thai basil


  1. In a medium saucepan, bring rice, lemongrass and 4 cups water to a boil.
  2. Reduce heat to low, cover and simmer until rice is tender, about 45 minutes.
  3. Remove from heat and let rest, covered, for 5 minutes.
  4. Transfer rice to a rimmed baking sheet and refrigerate until cool to the touch, about 1 hour. (NOTE: Don’t skip the cooling step; using hot rice in the recipe will cause it to become overcooked and sticky.)
  5. In a small bowl, combine fish sauce, soy sauce and sriracha; set aside. Toss chicken with pepper. In a wok or large skillet on high, heat 1 tbsp oil. Add chicken and stir-fry until cooked through, about 2 minutes. Transfer to a plate.
  6. In same wok on medium-high, heat 1 tbsp oil. Add cilantro stems and garlic and stir-fry for 20 seconds.
  7. Add beans and mushrooms and stir-fry until beans are crisp-tender, about 2 minutes. Push to the side of the wok.
  8. Add remaining 1 tbsp oil to empty side of wok and add rice. Cook for 30 seconds without stirring to sear the rice slightly, and then stir-fry everything together for 30 seconds.
  9. Add chicken, pineapple, tomato, onions and fish sauce mixture and stir-fry for 1 minute.
  10. Remove wok from heat,
add basil and toss once to combine.

Nutrition Information

  • Serving Size: 1 1/4 cups
  • Calories: 346
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 28 mg
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 15 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 382 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 2 g