This vibrant Thai-style pineapple fried rice combines sweet, savoury, and spicy elements into a visually stunning and delicious meal. With juicy pineapple, tender prawns, and fragrant jasmine rice, it's a dish that promises bold flavours and simple preparation.
Brendan Pang's Culinary Demonstration
On a recent Wednesday episode of Sunrise, TV personality and cookbook author Brendan Pang showcased how to create this mouthwatering recipe. His approach highlights the balance of flavours that makes Thai cuisine so beloved.
Key Ingredients for Success
The recipe relies on a few essential components to achieve its signature taste:
- Fresh pineapple provides natural sweetness and juiciness
- Raw prawns add protein and a delicate seafood flavour
- Curry powder introduces warmth and aromatic depth
- Fish sauce contributes that essential umami savouriness
- Roasted cashews offer crunch and nutty richness
Complete Recipe Details
Thai Pineapple Fried Rice
Serves 3–4 people
Ingredients
- 2 tablespoons plus 2 teaspoons (40 ml) vegetable oil
- 2 cloves garlic, minced
- 1 red chilli, finely chopped
- 200 grams raw prawns, peeled and deveined
- ¾ cup (170 grams) diced pineapple (fresh or canned)
- 1 teaspoon curry powder
- 3 cups (495 grams) cooked jasmine rice
- 4 teaspoons (20 ml) light soy sauce
- 4 teaspoons (20 ml) fish sauce
- ⅓ cup (40 grams) roasted cashews
- 2 tablespoons (12 grams) spring onions, finely chopped, for garnish
- 1 tablespoon (3 grams) fresh coriander, chopped, for garnish
- Lime wedges, for serving
Method
- Heat the vegetable oil in a wok over medium–high heat.
- Add the minced garlic and chopped chilli, stir-frying for about 30 seconds until fragrant.
- Introduce the prawns and cook for 2–3 minutes until they turn pink and are cooked through.
- Remove the prawns from the wok and set them aside temporarily.
- Add the diced pineapple and curry powder to the wok, stir-frying for 1–2 minutes until the pineapple begins to caramelise slightly.
- Stir in the cooked jasmine rice, soy sauce, and fish sauce, ensuring everything mixes well.
- Allow the rice to sit undisturbed for one minute to develop a slight crispness.
- Return the cooked prawns and roasted cashews to the wok, tossing to combine all ingredients.
- Cook for an additional minute until everything is thoroughly heated.
- Serve the fried rice topped with spring onions, fresh coriander, and a generous squeeze of lime juice.
Why This Dish Stands Out
This pineapple fried rice recipe offers more than just great taste—it creates an impressive presentation perfect for entertaining or special family meals. The combination of textures from the crispy rice, juicy pineapple, and crunchy cashews creates a satisfying eating experience. The hint of spice from the chilli balances beautifully with the sweetness of the fruit and the savoury notes from the sauces.
Brendan Pang's version demonstrates how accessible Thai cooking can be for home cooks. With straightforward techniques and readily available ingredients, this dish brings restaurant-quality flavours to your kitchen. The recipe's flexibility also allows for variations—vegetarians could substitute tofu for prawns, while those preferring more heat could increase the chilli quantity.
Whether you're looking to expand your culinary repertoire or simply want to enjoy a delicious, balanced meal, this Thai pineapple fried rice delivers on all fronts. Its vibrant colours and layered flavours make it a true show-stopper that's surprisingly simple to prepare.
