Thai Pineapple Fried Rice

Pineapple, sriracha, fish sauce, fresh cucumber and tomato, and fragrant basil give this Thai-style fried rice some unique flavors that make it quite different from its Chinese counterpart. It makes a delicious and easy one-dish meal.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

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Thai Pineapple Fried Rice is a great one-dish meal, combining sweet and spicy flavors with fragrant basil and fresh tomato and cucumber.


  • 3/4 to 1 lb boneless pork loin chops, sliced into 1/4-inch strips
  • 2 tablespoons vegetable oil
  • 1 egg lightly beaten
  • 1/2 cup sweet onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/2 red bell pepper, cut into 1/2-inch cubes
  • 3 to 4 cups cooked white rice, completely chilled
  • 3 tablespoons Thai chili sauce
  • 1 teaspoon sriracha
  • 1-1/2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 can, 8-ounce sliced pineapple, drained and chopped
  • 2 tablespoons chiffonade of fresh basil, use Thai basil if available
  • 2 scallions, sliced
  • 1 or 2 tomatoes, sliced
  • 1 cucumber, sliced


  • Heat 1 teaspoon of the oil in a wok or large pan over medium-high heat. Add the egg and stir fry until set, breaking into small pieces as it cooks. Transfer to a dinner plate and set aside.
  • Increase the heat to high, add another teaspoon of oil to the pan, then add the pork strips. Cook just until lightly browned on all sides, 3 minutes. Transfer to the plate with the eggs.
  • Add the remainder of the oil to the pan and add the onion and garlic. Stir fry until soft and fragrant, 2 minutes. Add the red bell pepper and continue stir frying until the pepper is crisp tender, 2 minutes more.
  • Stir in the rice and continue to stir-fry until the rice is thoroughly heated, about 6-8 minutes. Return the pork and egg to the pan.
  • Add the Thai chili sauce, sriracha, pineapple chunks, scallions, fish sauce and soy sauce and combine thoroughly.
  • Just before serving, add in the basil. Plate individual servings and top with sliced tomato and cucumber.

Tips for Making This Recipe

Start with just a teaspoon of sriracha and then adjust it to taste. Two teaspoons has just enough spice to counter the sweet pineapple. You could also substitute shrimp in place of the pork.
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