Save to Pinterest The first time I hollowed out a pineapple to serve rice, I felt ridiculous doing it. Who has time for edible serving vessels? But then I watched my friend's grandmother do it in her tiny Bangkok kitchen, moving with this practiced ease that made it look effortless. When she set those pineapple halves down on the table, steaming and fragrant, the whole room leaned in. Now I understandit's not about being fancy, it's about making people feel special before they even take a bite.
Last summer, I made this for a dinner party and watched my friend who claims to hate pineapple take a hesitant bite, then proceed to eat three servings. The combination works because nothing overwhelmsanythingelse. The cashews bring crunch, the raisins sneak in little bursts of sweetness, and that curry powder ties it all together like a secret handshake. Plus, eating straight out of a pineapple bowl just makes everything taste more fun.
Ingredients
- 1 large ripe pineapple: The sweetness here balances the soy sauce and curry powder like magic, plus those hollow shells make serving feel like a celebration
- 3 cups cooked jasmine rice: Dayold rice is your best friend here because it's dried out just enough to get those gorgeous separate grains everyone loves in fried rice
- 2 tablespoons vegetable oil: A neutral oil lets all those bold Thai flavors shine without competing
- 1 small onion and 2 cloves garlic: These aromatics build that irresistible base fragrance that makes everyone wander into the kitchen
- 1 medium carrot and 1 red bell pepper: They add this beautiful color contrast and sweet crunch that keeps every bite interesting
- 2 eggs lightly beaten: Protein that creates those fluffy scrambled bits throughout the rice (skip if you're keeping it vegan)
- 1/2 cup frozen peas and 1/2 cup roasted cashews: Peas bring pop and color while cashews deliver this incredible buttery crunch
- 1/2 cup pineapple flesh diced: Reserved from when you hollow the shell, these little golden nuggets burst with sweetness in every bite
- 3 scallions sliced: Fresh oniony brightness that cuts through all those rich savory flavors
- 1/4 cup raisins or golden sultanas: Optional but honestly they're these little hidden treasures that make people ask what's in here
- 2 tablespoons soy sauce: That essential salty umami foundation (use tamari if gluten's a concern)
- 1 tablespoon fish sauce: Skip for vegetarian but if you eat it, this ingredient adds depth that nothing else can replicate
- 1 teaspoon curry powder: The secret ingredient that gives this dish its unmistakable Thai flair
- 1/2 teaspoon white pepper and 1 teaspoon sugar: White pepper brings gentle heat without black specks while sugar balances all the savory elements
- Fresh cilantro and lime wedges for garnish: These bright fresh notes wake everything up right before serving
Instructions
- Prep your pineapple shells:
- Cut that pineapple in half lengthwise and carefully scoop out the flesh, leaving about half an inch of shell all around. Dice half a cup of the pineapple for your rice and save the rest for snacking or smoothies.
- Heat things up:
- Get your wok or large skillet ripping hot over medium-high heat with that vegetable oil shimmering. Add onion and garlic, sautéing until the smell makes your stomach growl.
- Add the crunch:
- Toss in carrot and bell pepper, stir-frying for two to three minutes until they're tender but still have some bite. You want them to hold their texture, not turn soft.
- Scramble if using:
- Push everything to one side and pour in those beaten eggs. Scramble until just set, then fold them through the vegetables.
- Bring it together:
- Add cooked rice and break up any clumps with your spatula. Toss in peas, diced pineapple, cashews, and raisins. Mix until everything's evenly distributed.
- Season generously:
- Pour in soy sauce, fish sauce if using, curry powder, white pepper, sugar, and salt. Stir-fry for another two to three minutes until everything's hot and those flavors have melded.
- Finish bright:
- Throw in scallions and give it one last toss. The fresh green onion aroma should hit you immediately.
- Serve it up:
- Mound that beautiful fried rice into your pineapple shells. Top with fresh cilantro and lime wedges, then watch everyone's eyes light up.
Save to Pinterest 
Save to Pinterest My sister-in-law requests this every birthday now instead of cake. Something about eating out of a pineapple makes grown adults feel like kids again, and watching everyone customize their bowls with extra lime or chili sauce has become this sweet ritual at our table.
Making It Your Own
The beauty of fried rice is how forgiving it is. I've added shredded rotisserie chicken, swapped cashews for peanuts, and even used mango when pineapple wasn't in season. Each version works because you're keeping that sweet-savory-spiked foundation intact.
The Rice Game
After dozens of batches, I've learned that spreading leftover rice on a baking sheet for an hour before cooking helps it dry out even more. Those separate fluffy grains make all the difference between good fried rice and great fried rice.
Serving Strategies
Sometimes I skip the pineapple shells entirely and serve this family-style in a big bowl, letting everyone squeeze their own lime and add cilantro to taste. But honestly, those pineapple bowls make even a Tuesday night feel like a special occasion.
- Set out Thai chili sauce on the side for heat lovers
- Keep extra lime wedges handy because the acid really brightens each bite
- Have napkins ready because eating out of pineapple shells can get wonderfully messy
Save to Pinterest 
Save to Pinterest There's something about digging into a pineapple boat that just makes people happy. Hope this recipe brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works perfectly and actually provides better flavor. You'll hollow out the pineapple to create serving bowls and use 1/2 cup of the diced flesh in the rice itself.
- → Why should I use day-old rice?
Day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and can turn sticky or gummy.
- → How can I make this dish vegan?
Simply omit the eggs and fish sauce. Use extra soy sauce or tamari for umami flavor, and consider adding cubed tofu for protein if desired.
- → What protein options work well in this fried rice?
Shrimp, chicken, or tofu all complement the sweet-savory flavors beautifully. Add pre-cooked proteins during step 5 when combining the rice with vegetables.
- → Can I prepare the pineapple shells in advance?
Yes, you can hollow out the pineapples a day ahead and store them wrapped in plastic in the refrigerator. The fried rice cooks quickly, so this saves prep time.
- → What can I substitute for cashews?
Roasted peanuts work great as a substitute. For nut-free versions, try toasted pumpkin seeds or sunflower seeds for similar crunch.