Craving restaurant-style Thai pineapple fried rice? Skip overpriced takeout. This Instant Pot version is sweet, savory, and ready in under 30 minutes!
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- My Personal Story
- What is Thai Pineapple Fried Rice?
- Ingredient Notes
- How to make Thai Pineapple Fried Rice in an Instant Pot : A quick gist
- How to make Thai Pineapple Fried Rice in a Stove Top: A quick gist
- How to make Pineapple bowl
- Common Mistakes & How to Avoid Them
- Make Ahead & Storage Options
- Party edition Pineapple Bowls
- Let us know what you think
- Delicious Homemade Pineapple Fried Rice
My Personal Story
I’ve always loved ordering pineapple fried rice at my favorite Thai restaurants-the mix of sweet pineapple chunks with savory vegetables and rice is just irresistible. But dining out can add up, and ever since I discovered how easy it is to make Thai pineapple fried rice in the Instant Pot, I’ve been hooked. It’s quick, convenient, and tastes every bit as delicious for a fraction of the cost.
What is Thai Pineapple Fried Rice?
Thai pineapple fried rice is a colorful rice dish that balances salty soy sauce, tangy pineapple, crunchy vegetables, and aromatics in a stir-fried style. Traditionally cooked in a wok, this Instant Pot version simplifies the process into a fast, one-pot recipe with fluffy rice and bold flavors.
Our version is vegan and if you’d like to add some protein feel free to add some Air Fried Tofu.
Ingredient Notes
- Rice: Always choose day-old jasmine rice if you’re adapting a stovetop version, but for the Instant Pot, uncooked jasmine works beautifully. Avoid using sticky or short-grain rice-it can turn mushy.
- Pineapple: Use fresh if available for brightness, but canned chunks work in a pinch.
- Vegetables: Bell peppers, peas, carrots, or green onions add crunch and color.
- Protein (optional): Tofu or a protein of your choice can be added for a complete meal.
- Sauces & Seasoning: Soy sauce, a dash of curry powder or turmeric, and sometimes cashews for texture, garlic and red chili bring the heat.
How to make Thai Pineapple Fried Rice in an Instant Pot : A quick gist
The detailed recipe is in the recipe card below.
- Wash the rice until the water runs clear.
- Cook rice in the Instant Pot for 3 minutes, let it rest for 10 more.
- Fluff and cool the rice while you get the veggies ready.
- Mix soy sauce and curry powder in a small bowl.
- Fry garlic, chili, and onion first, then add bell pepper, peas, and pineapple.
- Add cooked rice, cashews, and sauce. Stir until rice looks a little browned.
- Finish with green onions and serve hot!
How to make Thai Pineapple Fried Rice in a Stove Top: A quick gist
The detailed recipe is in the recipe card below.
- Use cold, leftover rice instead of cooking fresh rice.
- Stir-fry garlic, onions, and veggies in oil in a hot wok or skillet.
- Add pineapple, sauces, and cashews.
- Toss in the rice and stir-fry until everything mixes well and the rice picks up the sauce.
- Garnish with green onions before serving.
How to make Pineapple bowl
When you make Thai pineapple fried rice, it is very easy to serve it in a bowl. You can simply scoop the fried rice into bowls for your family to eat, or you can add additional flare to each bowl.
Common Mistakes & How to Avoid Them
- Using too much liquid: Stick to equal parts rice and water to prevent mushy rice.
- Adding pineapple too early: This makes the rice wet-always stir it in at the end.
- Skipping the natural pressure release: The rice won’t fully cook if rushed.
Make Ahead & Storage Options
This dish is perfect for meal prep, potlucks, or packing into lunchboxes. Cook it the night before and simply reheat in a microwave or skillet before serving.
Store Thai pineapple fried rice in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months and reheat with a splash of water.
Party edition Pineapple Bowls
- Pick fancy or fun bowls to serve the fried rice in
- Add additional green onion strips, cashews, crushed pineapple, or tofu to the top of the fried rice
- If you use fresh pineapple, you could serve the rice in a cored pineapple, just cut it in half to make a bowl or slice it lengthwise to make a boat.
Let us know what you think
Ingredients
- 1-½ cup Jasmine rice
- 1-½ cup water
- 2 tablespoon vegetable oil
- 1 tablespoon curry powder
- ½ cup roasted whole cashews
- 2 red Thai chill / sliced thinly
- 3 garlic cloves, finely minced
- ½ onion, finely chopped
- ½ red bell peppers, diced
- ½ cup peas, frozen
- 1-½ cups pineapple pieces, fresh or canned drained
- ½ cup green onion, sliced
- 1-½ tablespoon soy sauce
Instructions
- First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
- Next, add the rice and water to an Instant Pot. When ready, close the lid, turn the venting knob to the sealing position and pressure cook at high pressure for 3 minutes.
- When the timer goes off, allow a natural release of pressure for 10 minutes.
- After 10 minutes, turn the venting knob to the venting position to release the remaining pressure and then carefully open the lid.
- Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
- When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
- Next, heat oil in a wok or large nonstick skillet over high heat.
- Add garlic, Thai red chili, and onion and then cook for 1 minute.
- Next, add in the bell pepper and cook for another 1 minute.
- After a minute, add peas and give it a stir.
- Next, add the pineapple, rice, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
- Finally, stir through green onions then serve in a bowl!
- Stove Top Instructions
- First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
- Once rinsed, follow the instructions for cooking rice found on the packaging. It is generally a 1 to 1-½ ratio of water to rice when cooking on the stove top.
- Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
- When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
- Next, heat oil in a wok or large nonstick skillet over high heat.
- Add garlic, Thai red chili, and onion and then cook for 1 minute.
- Next, add in the bell pepper and cook for another 1 minute.
- After a minute, add peas and give it a stir.
- Next, add rice, pineapple chunks, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
- Finally, stir through green onions then serve in a bowl!
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Nutrition
About Soniya
Hello, I am Soniya, the cofounder of The Belly Rules The Mind. Originally from Mumbai, India, I am settled in Virginia US with my husband.
I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband.
My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don’t. Come join us on our journey to have “The Belly Rule The Mind”
Ingredients
- 1-½ cup Jasmine rice
- 1-½ cup water
- 2 tablespoon vegetable oil
- 1 tablespoon curry powder
- ½ cup roasted whole cashews
- 2 red Thai chill / sliced thinly
- 3 garlic cloves, finely minced
- ½ onion, finely chopped
- ½ red bell peppers, diced
- ½ cup peas, frozen
- 1-½ cups pineapple pieces, fresh or canned drained
- ½ cup green onion, sliced
- 1-½ tablespoon soy sauce
Instructions
- First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
- Next, add the rice and water to an Instant Pot. When ready, close the lid, turn the venting knob to the sealing position and pressure cook at high pressure for 3 minutes.
- When the timer goes off, allow a natural release of pressure for 10 minutes.
- After 10 minutes, turn the venting knob to the venting position to release the remaining pressure and then carefully open the lid.
- Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
- When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
- Next, heat oil in a wok or large nonstick skillet over high heat.
- Add garlic, Thai red chili, and onion and then cook for 1 minute.
- Next, add in the bell pepper and cook for another 1 minute.
- After a minute, add peas and give it a stir.
- Next, add the pineapple, rice, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
- Finally, stir through green onions then serve in a bowl!
- Stove Top Instructions
- First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
- Once rinsed, follow the instructions for cooking rice found on the packaging. It is generally a 1 to 1-½ ratio of water to rice when cooking on the stove top.
- Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
- When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
- Next, heat oil in a wok or large nonstick skillet over high heat.
- Add garlic, Thai red chili, and onion and then cook for 1 minute.
- Next, add in the bell pepper and cook for another 1 minute.
- After a minute, add peas and give it a stir.
- Next, add rice, pineapple chunks, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
- Finally, stir through green onions then serve in a bowl!
