If you’ve ever found yourself daydreaming about a tropical beach in Thailand while craving a comfort meal, this pineapple Thai chicken fried rice is the answer. It’s the perfect mix of sweet, savory, and spicy — with juicy chunks of chicken, caramelized pineapple, and bold Thai flavors dancing in every bite. This recipe leans on easy prep, vibrant ingredients, and pantry staples, which makes it a go-to option for busy weeknights or lazy Sunday dinners. Whether you're a fan of fried rice chicken recipes or looking to level up your typical chicken fried rice, this dish brings something unique and deeply satisfying to the table.
Sweet & Spicy Pineapple Thai Chicken Fried Rice
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Thai
Wok or large skillet A wok is ideal for achieving that smoky, slightly charred flavor typical in authentic Thai fried rice. If you don’t have a wok, use the largest, deepest skillet you own.
Sharp knife & cutting board Essential for prepping the pineapple, chicken, and veggies.
Spatula or wooden spoon Use a firm spatula for stir-frying, especially if you're using a wok.
Mixing bowls For separating the beaten eggs, chicken, and sauce ingredients.
Grater or food processor For quickly shredding carrots.
Measuring spoons and cups Accuracy helps balance the sweet-salty-spicy profile perfectly.
For the Fried Rice
- 2 tablespoons vegetable oil or neutral oil like canola
- 2 eggs lightly beaten
- 2 boneless skinless chicken thighs, diced (can substitute with chicken breast)
- 3 cups cold jasmine rice preferably day-old for best texture
- 1 cup pineapple chunks fresh is best, but canned works too—drain well
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 small red bell pepper diced
- 2 green onions sliced
- 1 small carrot grated
- 1 small Thai red chili finely sliced (optional for heat)
- Handful of Thai basil leaves or sweet basil if unavailable
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon curry powder for a subtle background warmth
- 1 teaspoon sugar
- 1/2 teaspoon white pepper or black if preferred
- Lime wedges for serving
Step 1: Prep All Ingredients
Fried rice cooks quickly, so have everything chopped and ready before you start. Dice your chicken thighs into bite-sized pieces, chop veggies, and whisk your eggs. If using canned pineapple, drain it well and pat dry to avoid sogginess. Cold, leftover jasmine rice is key here—fresh rice can turn mushy.
Step 2: Make the Sauce
In a small bowl, mix the soy sauce, fish sauce, oyster sauce, curry powder, sugar, and white pepper. Stir well and set aside. This umami-rich mixture will bind all the elements together and infuse them with classic Thai depth.
Step 3: Scramble the Eggs
Heat 1 tablespoon of oil in your wok over medium-high heat. Add the beaten eggs and stir quickly to scramble. Once just set, remove and set aside.
Step 4: Cook the Chicken
Add another tablespoon of oil to the wok. Toss in the diced chicken and stir-fry until golden brown and fully cooked—about 4–5 minutes. The chicken should be slightly crispy on the edges but juicy inside. Remove and set aside with the eggs.
Step 5: Sauté Aromatics and Veggies
In the same wok, add the chopped onion, garlic, and Thai red chili (if using). Sauté for 30 seconds, then add the bell pepper, grated carrot, and pineapple chunks. Stir-fry until the pineapple begins to caramelize slightly—around 2–3 minutes.
Step 6: Combine Everything
Add the cold jasmine rice to the wok. Use your spatula to break apart any clumps and ensure the rice heats evenly. Pour in your sauce mixture and toss well to coat. Return the eggs and chicken to the wok, add green onions and Thai basil, and stir-fry everything together for another 2 minutes. You want everything piping hot and perfectly coated in sauce.
Step 7: Serve
Serve your pineapple Thai chicken fried rice hot, garnished with extra Thai basil or a squeeze of fresh lime. For a fun presentation, hollow out a halved pineapple and pile the rice inside for that restaurant-style flair.
Pairings
To turn this easy Thai chicken dish into a full Thai-inspired meal, consider the following pairings:
- Thai Iced Tea or Lemongrass Limeade: The sweetness and floral notes contrast beautifully with the spicy-salty fried rice.
- Papaya Salad (Som Tum): Bright, fresh, and crunchy—a classic Thai side that balances the warm, comforting rice.
- Crispy Spring Rolls: Their light crispiness complements the heartier textures of the fried rice.
- Coconut Soup (Tom Kha Gai): For a creamy, tangy soup with mushrooms and galangal—this makes an exceptional starter or companion.
- Grilled skewers like satay or even spicy Korean fried chicken and rice for a cross-cultural, finger-licking duo.
FAQs
1. What kind of chicken is best for this recipe?
Boneless, skinless chicken thighs are ideal for this Thai chicken recipe. They stay juicy during the quick stir-fry process and soak up the sauces beautifully. If you prefer leaner meat, chicken breast works too, but keep an eye on it to avoid dryness.
2. Can I use fresh rice instead of day-old rice?
You can, but the texture won’t be the same. Freshly cooked rice is too moist and tends to clump. If you must use fresh rice, spread it out on a baking sheet and chill in the fridge for at least an hour before stir-frying.
3. Is this the same as basil fried rice or Thai basil chicken?
Not quite. Basil fried rice (or Thai basil chicken) focuses more on the herbal punch of holy basil and chili without the sweet elements like pineapple. This recipe incorporates those herbal notes but leans toward a sweet-spicy fusion.
4. How spicy is this recipe?
It’s mildly spicy by default, thanks to the Thai chili. If you’re sensitive to heat, leave out the chili entirely. If you love it hot, add more fresh chilies or a teaspoon of sambal or sriracha while cooking.
5. Can I make this vegetarian or vegan?
Absolutely. Swap the chicken for tofu or tempeh and use vegan fish sauce alternatives. Omit the eggs or use scrambled tofu. You’ll still get that classic fried rice flavor with a plant-based twist.
