Thai pineapple fried rice with shrimp, cashews, curry powder, and sweet-tart pineapple chunks, served in the classic sweet-savory style.
Khao pad sapparot, pineapple fried rice, is a well-known Thai dish that pairs curry-spiced fried rice with sweet pineapple, shrimp or chicken, and crunchy cashews — a genuine restaurant and home dish rather than a tourist invention, though it is especially popular in Bangkok. This version uses apple as a stand-in when fresh pineapple isn't available or in season, tossed in at the end to add sweetness and acidity, though pineapple remains the traditional and preferred choice whenever you can get it. The technique that defines this dish is the curry powder base: a spoonful of Thai or Indian-style yellow curry powder fried briefly in oil with garlic gives the rice its signature golden color and warm, mild spice, distinguishing it clearly from a plain soy-based fried rice. Shrimp are added toward the end so they don't overcook, and cashews go in last to keep their crunch rather than turning soft in the wok's residual moisture. The finished dish balances sweet fruit, warm curry spice, briny shrimp, and crunchy cashews over well-fried jasmine rice — sometimes served dramatically inside a hollowed pineapple half at restaurants, though a simple bowl works just as well at home.
Serves 4
Heat 1 tbsp oil in a wok over high heat. Add shrimp and cook 2-3 minutes until just pink and opaque. Remove and set aside.
Add a touch more oil, pour in beaten egg, and scramble quickly until just set, about 30 seconds. Remove and set aside with the shrimp.
Add remaining oil and garlic to the wok, stir-frying 20 seconds, then add curry powder and toast 30 seconds until fragrant, taking care not to let it burn.
Toast the curry powder in oil rather than adding it dry to the rice — blooming spices in fat wakes up their flavor and gives the rice a more even golden color.
Add cold rice, breaking up clumps, and toss over high heat 3-4 minutes until the curry powder coats every grain and the rice is hot throughout.
Return shrimp and egg to the wok along with pineapple, fish sauce, sugar, and raisins. Toss 1-2 minutes to combine and heat through. Remove from heat, fold in cashews and scallions, and serve with lime wedges.
Use fresh pineapple if at all possible — canned pineapple is much sweeter and wetter, and will make the rice soggy.
Add the cashews at the very end, off heat, so they stay crunchy instead of softening in the residual steam.
Toast the curry powder briefly in oil before adding rice; this single step makes the biggest difference in flavor depth.
Swap shrimp for diced chicken breast, cooking it fully before adding the other ingredients.
Serve inside a hollowed pineapple half for the classic restaurant presentation.
Add a small handful of frozen peas and diced carrot for extra color and texture.
Refrigerate in an airtight container up to 2 days — the pineapple and shrimp don't hold quite as well as a plain fried rice. Reheat in a hot skillet or wok rather than the microwave to preserve texture.
Pineapple fried rice is closely associated with the court cuisine influence during the reign of King Rama V in the late 19th century, when Western and Persian-influenced ingredients like curry powder and dried fruit began appearing in Thai royal kitchens, later filtering into everyday Thai cooking. Today it's a common dish at Thai restaurants worldwide, often served in a hollowed pineapple shell.
Yes, but drain it very well and pat it dry first, since canned pineapple holds much more liquid than fresh and can make the fried rice soggy if added straight from the can.
A mild Indian-style curry powder or a mix of turmeric, cumin, and coriander in roughly equal parts will give a similar warm, golden flavor, though true Thai curry powder blends are worth seeking out at an Asian grocery store.
Yes — diced chicken, tofu, or simply extra vegetables all work well; just adjust cooking time so whatever protein you use is fully cooked before combining with the rice.
Per serving (400g / 14.1 oz) · 4 servings total
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