Introduction: Pineapple Fried Rice

About: Angela Chua-Jew is a Singaporean cookbook writer that currently resides in the UK. Angela believes that every meal is an opportunity to bond; and that every meal preparation is an opportunity to love, laugh an…

This is an easy-to-cook dish that many people do not attempt because they either find it a chore to cut a whole pineapple or do not know how to do so. This is not a problem in my recipe as I use can-tinned pineapple! Now there is no reason not to enjoy this bright and cheery dish! (;

I served this dish with Thai Basil Beef (video recipe coming soon!) and therefore omitted protein ingredients from the fried rice and garnish. However, if you want to serve this as a one-dish meal, you can add sliced chicken or other seafood ingredients like cooked prawns over the fried rice as a garnish.


3 shallots (chopped)

3 cloves of garlic (chopped)

350 g cooked white rice (overnight preferred)

1 tin canned pineapple or fresh pineapple (cubed)

1/2 of each colour - green, red and yellow - peppers (cubed)

~ Sauces ~

1 tsp turmeric power

1 tbsp pineapple juice (from can)

1 tbsp fish sauce

1 cube chicken stock

~ Garnish ~ (optional)

Roasted cashew nuts

Dried raisins

Pork or chicken floss

Step 1: Prepare Sauce Mixture

Prepare sauce mixture by placing chicken stock, pineapple juice, turmeric powder and fish sauce into a bowl. Stir well, ensuring that there are no lumps and set aside for later.

Step 2: Stir-fry Garlic & Shallots

Heat a frying pan over medium heat and add cooking oil. Once oil is hot, add garlic and shallots, and fry until fragrant.

Step 3: Add Peppers and Pineapples

Add in peppers and cook for 1-2 minutes. Add in pineapples and stir-fry for another minute.

Step 4: Add Rice

Add cooked white rice and mix until well distributed with the rest of the ingredients.

Step 5: Add Sauce Mixture

Pour in sauce mixture prepared earlier (see Step 1) and stir until evenly mixed.

Step 6: Serve Hot With Garnish

Serve hot and garnish with roasted cashew nuts, dried raisins and pork/chicken floss.