Chicken Pineapple Fried Rice Recipe (Khao Pad Sapparod)
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This Thai chicken pineapple fried rice recipe is easy, healthy, and ready in under 30 minutes in one pan. It’s the perfect quick weeknight dinner with crisp vegetables and a flavorful stir-fry sauce.
For similar Thai takeout favorites, try chicken fried rice or khao pad krapow.
Pineapple chicken fried rice is a Thai stir-fry made with rice, chicken, vegetables, and pineapple. The sweet pineapple balances the savory stir-fry sauce and adds a juicy, tropical flavor to the dish.
Khao pad sapparod
I first had khao pad sapparod with my husband at a Thai restaurant, and it arrived served inside a pineapple. It looked like a tropical dream, and tasted even better!
The rice was subtly sweet, the pineapple juicy, the veggies crisp, and the chicken perfectly tender.
It was the perfect summer meal. Since then, I’ve made this dish more times than I can count. This version is the one we always come back to, and I’m sure you’ll love it just as much!
Ingredient notes and substitutes
Check out the ingredient tips and detailed step-by-step photos below, or scroll straight to the printable recipe card if you’re comfortable to start cooking!
- Sweet fresh pineapple (1 cup) – Make sure to use fresh, sweet pineapple—it adds so much flavor to the stir-fry. You can serve the rice in the hollowed-out shell for a fun touch, or use leftover skin in my pineapple tea.
- Chicken (3.5 oz) – Slice into bite-sized pieces for quick cooking; chicken breast or thighs both work.
- Cooked rice (2 1/2 cups) – Chilled day-old jasmine rice is best. Use brown rice or cauliflower rice for a lighter option.
- Yellow curry powder (1/2 tbsp) – A mild blend with turmeric and cumin that adds warmth and color; easy to find at Asian grocery stores or markets.
- Light soy sauce (2 tbsp)
- White sugar (1 tsp)
- Salt (1/2 tsp)
- Onion (1/3 cup), carrot (1/4 cup) – Dice small so they cook evenly and mix well with the rice.
- Green onions (3 stalks)
- Garlic (3 cloves)
- Eggs (2) – Bind everything together and give extra flavor.
- Oil (2 tbsp) – Choose a neutral oil with a high smoke point, like vegetable oil or canola oil.
- Cashew nuts (1/4 cup optional) – Roasted peanuts work great too.
How to make chicken pineapple fried rice
Step 1: Heat oil in a wok over medium-high heat. Add the minced garlic and sauté until golden and fragrant. Add the chicken and stir-fry until it’s almost cooked through (about 80%).
Step 2: Add the diced carrots and onions to the wok. Stir everything together and cook until the veggies soften slightly.
Step 3: Push everything to one side of the wok and crack the eggs into the empty space. Let them cook briefly, then scramble and mix them into the rest of the ingredients.
Step 4: Season with light soy sauce, white sugar, salt, and yellow curry powder. Stir well so the flavors coat the chicken and veggies evenly.
Step 5: Add the rice, breaking up any clumps as you mix. Keep stirring until the rice is evenly coated with curry and well combined.
Step 6: Toss in the pineapple chunks and gently mix them through. Add cashews and green onions at the end, and give everything a quick stir before serving. Enjoy as a main dish or side!
How to serve in a pineapple shell
- Slice the pineapple: Use a sharp knife to cut the pineapple in half lengthwise.
- Hollow it out: Scoop out the flesh from one half to create a bowl. Use a spoon to scrape out any extra juice or bits of fruit.
- Chop the fruit: Dice the scooped pineapple into small chunks and add it to your fried rice during the final stir.
- Fill and garnish: Spoon the finished Thai pineapple fried rice into the pineapple shell and garnish.
How to customize this recipe
- Make it vegetarian: Skip the chicken and eggs—add firm tofu and extra stir-fry veggies instead. Or try my vegetarian fried rice!
- More vegetables: Toss in bell peppers, peas, baby corn, or even broccoli to bulk it up.
- Change the protein: Use pork, beef, shrimp, or squid—anything you like will work here.
- Add spice: Top with Thai chili flakes, or stir in a few sliced chilies for a spicy kick.
Frequently asked questions
Is this recipe gluten-free?
No, this recipe contains soy sauce. Replace it with a gluten-free alternative, the rest of the ingredients are naturally gluten-free.
How to store leftovers?
Let leftovers cool completely, then transfer them to an airtight container. Store in the fridge for up to 3 days. Reheat in a pan or microwave,
More Thai chicken stir-fry recipes
That’s all there is to it! If this Thai chicken pineapple fried rice recipe hits the spot, please leave a star rating or a comment to let me know. Follow me on Facebook, Instagram, and Pinterest.
Chicken Pineapple Fried Rice Recipe (Khao Pad Sapparod)
Equipment
- Cutting board and sharp knife
- Wok or large non-stick skillet
- Mixing spoon or spatula
Ingredients
- 2 tablespoons oil
- 3.5 oz or 3/4 cup chicken, breast or thighs, thinly sliced
- 1/4 cup carrot, diced
- 1/3 cup onion, diced
- 3 cloves of garlic, minced
- 2 eggs
- 2 tablespoons light soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 tablespoon yellow curry powder
- 2 1/2 cups cooked jasmine rice, preferably day-old chilled rice
- 7 oz or 1 cup sweet fresh pineapple, chunked
- 3 stalks of green onions, finely chopped
- 1/4 cup cashew nuts, optional but recommended
Instructions
- Heat oil in a wok or large skillet over medium heat. Add minced garlic and stir until fragrant and golden.
- Add sliced chicken and stir-fry until it's nearly cooked through, about 80%.
- Toss in diced carrots and onions. Stir-fry for another minute until slightly softened.
- Push everything to one side of the wok and crack in the eggs. Let them set slightly, then scramble and mix through the other ingredients.
- Season with light soy sauce, white sugar, salt, and yellow curry powder. Stir well to coat everything evenly.
- Add the cooked rice, breaking apart any clumps, and mix until the rice is fully coated in the curry sauce.
- Gently mix in the pineapple chunks, cashews (if using), and sliced green onions. Toss to combine, and serve hot—bonus points if you serve it in a pineapple shell!
Notes
- Use the nutrition card in this recipe as a guideline.
- You can swap the chicken for shrimp, pork, beef, or tofu—and toss in any vegetables you love.
Easy to prepare ?
Just tried it and it came out delicious 😋. Thank you for the recipe!
Thank you, Tanya!
Can you use canned pineapple?
Yes, but not the kind in syrup! Just drain it really well before using. The sweetness in pineapple fried rice comes from the pineapple itself, so give it a quick taste—if it’s not quite sweet enough, you can always add a bit of sugar at the end to bring it all together.
can you share the recipe of yellow curry powder used in this recipe.
Hey Naxza, the recipe uses store-bought yellow curry powder. Any brand is fine.