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    Home / Dinner / Pineapple Fried Rice (Khao Pad Sapparod)

    Pineapple Fried Rice (Khao Pad Sapparod)

    Sweet and savory fried rice with pineapple, shrimp, cashews, and a whisper of curry — Thailand’s sunny one-pan meal.

    ⏱ 15 minPrep time
    🔥 15 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Khao pad sapparod is the showpiece of Thai party cooking, often served scooped back into a hollowed pineapple half. It became a favorite in the 1980s, when pineapple grew into one of Thailand’s great exports and cooks began folding the sweet fruit into wok-fried rice. You will find it at beach shacks in Phuket and at family celebrations in Bangkok, always with something sweet hiding in every bite. The pairing of savory rice and juicy pineapple is pure Thai ingenuity.

    Sunshine in a wok

    Each grain of day-old rice is separate and glossy, carrying a gentle golden tint of curry powder and a balance of sweet pineapple, salty shrimp, and savory chicken. Roasted cashews add a buttery crunch, while raisins and a squeeze of lime keep it bright. It is a one-wok dinner that feels festive enough for a party and easy enough for a Tuesday. The sweetness of the pineapple is the whole point — it plays against the salty fish sauce in every single forkful.

    Craving more? Explore all Thai Kitchen recipes.

    Master the rice and you master the dish: How to Cook Perfect Rice Every Time. This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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    Step by stepInstructions

    1. Heat the oil in a wok over high heat. Add the garlic and onion and stir-fry for 30 seconds, until fragrant.
    2. Add the chicken and stir-fry until cooked through, about 3 minutes, then add the shrimp and cook 2 minutes more, until pink.
    3. Push everything to one side, crack in the eggs, and scramble until just set, then toss with the meat.
    4. Add the rice, fish sauce, and curry powder and toss constantly for 2 to 3 minutes, breaking up any clumps.
    5. Add the pineapple, cashews, raisins, and green onions and toss for 1 minute more, just until the pineapple is warm.
    6. Serve with lime wedges and extra fish sauce on the side.

    💡 Chef tips & storage

    Use day-old rice, and pat the pineapple chunks dry before adding them so the rice does not turn soggy. Curry powder is the secret to the golden color — go easy, it should whisper, not shout.

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    Recipe details

    Prep15 min
    Cook15 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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