Coconut Curry Pineapple Fried Rice
Coconut Curry Rice with Sweet Pineapple and Lime
Chilled jasmine rice is stir-fried with curry powder, coconut milk, pineapple, vegetables, soy sauce, cilantro, and lime for a sweet-savory Thai-style meal.
About This Recipe
Coconut Curry Pineapple Fried Rice is built around the kind of contrast that makes a quick meal memorable. Chilled jasmine rice stays pleasantly separate as it picks up curry powder, coconut milk, and soy sauce. Sweet pineapple, crisp vegetables, fresh herbs, and lime keep the finished dish bright rather than heavy.
Pineapple fried rice is a familiar Thai-style combination in restaurants and home kitchens, where savory stir-fried rice is often paired with fruit, herbs, and a little heat. The pineapple brings a sunny sweetness that works especially well with curry and coconut. This version keeps that balance approachable with ingredients that are easy to find and a single hot pan for the cooking.
The most important preparation step happens before the wok is hot: use rice that has been chilled and break up every large clump. Refrigeration dries the surface slightly, which helps the grains toast instead of steaming together. Have the vegetables, sauce, pineapple, and garnishes ready because the stir-fry moves quickly once the rice goes in.
Curry powder blooms in the oil and clings to the rice, while a small amount of coconut milk softens its edges without turning the dish wet. Low-sodium soy sauce supplies savory depth and lets the pineapple remain noticeable. If your curry powder is particularly warm, start with a little less and add more at the end rather than covering the fruit's flavor.
Add the pineapple near the finish so it warms through while keeping some bite. Green onions and cilantro bring a fresh, almost citrusy lift, and lime wedges let each person sharpen the plate to taste. For a heartier meal, fold in cooked chicken, shrimp, or tofu with the pineapple, making sure any added protein is hot throughout.
Serve the rice as soon as it leaves the wok, when the grains are at their most fragrant and the vegetables still have a little snap. Cool leftovers within two hours, refrigerate them in shallow airtight portions, and use them within three to four days. Reheat gently in a covered skillet with a splash of water, then finish with fresh lime and cilantro.
Ingredients
- 4 cups cooked jasmine rice, chilled (about 600g)
- 2 tablespoons neutral cooking oil, divided (30mL)
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 cup frozen peas, thawed (150g)
- 2 garlic cloves, minced
- 1 tablespoon mild curry powder
- 1/3 cup unsweetened coconut milk (80mL)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 1/2 cups pineapple chunks, drained (250g)
- 3 green onions, sliced
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
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Step by Step Instructions
- Prepare the rice Break apart any clumps in the chilled jasmine rice and set it near the stove. Chilled rice fries more cleanly than freshly cooked rice.
- Heat the wok Heat 1 tablespoon of the oil in a large wok or deep skillet over medium-high heat until it shimmers.
- Cook the vegetables Stir-fry the onion and red bell pepper for 3 minutes, then add the peas and garlic and cook for 30 seconds, just until fragrant.
- Add the rice Move the vegetables to one side, add the remaining tablespoon of oil, and spread the jasmine rice across the hot surface.
- Toast with curry powder Sprinkle in the curry powder and stir-fry for 3 to 4 minutes, turning often, until the rice is fragrant and lightly toasted.
- Season the rice Add the coconut milk and soy sauce and toss until the liquid is absorbed and the grains are evenly coated.
- Fold in the pineapple Add the pineapple chunks and green onions and cook for about 2 minutes, until the pineapple is hot but still holds its shape.
- Finish and serve Remove the wok from the heat, fold in the cilantro, and serve the Coconut Curry Pineapple Fried Rice with lime wedges.
Utensils
- Large wok or deep skillet
- Wooden spatula or wok turner
- Large heatproof bowl
- Small mixing bowl
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Colander or fine-mesh strainer
- Rice paddle
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 450 kcal | 23% |
| Protein | 9 g | 18% |
| Fat | 18 g | 23% |
| Saturated Fat | 8 g | 40% |
| Carbohydrates | 65 g | 24% |
| Sugars | 13 g | — |
| Fiber | 4 g | 14% |
| Sodium | 650 mg | 28% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Fold in cooked chicken, shrimp, or pressed tofu with the pineapple for a heartier plate.
- Use fresh pineapple for a brighter bite, or drain canned pineapple thoroughly before adding it.
- Serve with extra lime, cilantro, sliced green onion, and chili flakes at the table.
Storage & Reheating
Within two hours of cooking, cool leftover fried rice and refrigerate it in shallow airtight portions at 40 degrees F (4 degrees C) or below. Use it within three to four days.
Reheat gently in a covered skillet over low heat with a splash of water, stirring until the center is steaming hot. Finish with fresh lime and cilantro just before serving.
Practical Cooking Notes
Spread freshly cooked rice to cool before refrigerating so the grains dry slightly and fry separately.
Cook in a single layer when possible and keep the ingredients moving once the rice is added.
Add cilantro and lime after the heat is off so their aroma stays clear and lively.
Frequently Asked Questions
Why use chilled rice?
Chilled jasmine rice is drier and separates more readily, allowing it to toast instead of becoming mushy when the coconut milk and soy sauce are added.
Can I use another rice?
Replace the jasmine rice with the same amount of chilled long-grain white or brown rice. Break up clumps before it enters the wok.
Can I add protein?
Add cooked diced chicken, shrimp, or tofu with the pineapple and heat it through completely before serving. Keep the wok uncrowded so the rice can toast.
Can I prepare components ahead?
Cook and chill the rice up to two days ahead and cut the vegetables one day ahead. Stir-fry shortly before serving for the best texture.