You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.

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  • Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Cook's Note

Fried rice works best when the rice was cooked one or more days beforehand.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

352 calories; 6.1 g total fat; 38 mg cholesterol; 409 mg sodium. 56.9 g carbohydrates; 17 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2010
I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work well: Egg; red bell pepper; broccoli; shrimp; scallions. Read More
(69)

Most helpful critical review

Rating: 3 stars
07/15/2010
I followed the recipe exactly and the result was an extremely bland dish had to add a variety of spices (more curry for one) some ginger some garlic powder (would have used the real thing if it wasn't already cooked) cayenne pepper and soy sauce. Read More
(4)
90 Ratings
  • 5 star values: 48
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/26/2010
I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work well: Egg; red bell pepper; broccoli; shrimp; scallions. Read More
(69)
Rating: 5 stars
07/26/2010
I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work well: Egg; red bell pepper; broccoli; shrimp; scallions. Read More
(69)
Rating: 5 stars
05/03/2010
We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprouts at the last minute. I served this to company in half a pineapple sliced on the diagonal and hollowed out. Looked and tasted GREAT! Read More
(37)
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Rating: 5 stars
05/11/2010
This dish was great! I added cashews zucchini and basil. I think any added veggie would be great! Also I left out the fish sauce and it was still very yummy! Read More
(23)
Rating: 5 stars
06/03/2010
The faces (and bellies) around the dinner table were very pleased with this recipe! I tweaked it just a bit - I replaced 1 cup of the water for the rice with coconut milk (70% cream). The result tasted a lot like one of my favorite dishes at a local Vietnamese restaurant. Next time: I'm doing a 50/50 split with coconut milk & water for the rice and I'll add cabbage small broccoli florets & carrots. This dish is so tasty! And don't leave out the fish sauce! Read More
(15)
Rating: 5 stars
09/24/2011
This was SOO good. I gave it 5 stars even though i added some other ingredients because the pineapple curry powder and fish sauce mix was superb and I would have never thought it would add so much ooph to fried rice. I recommend cooking the rice in advance and putting it in the fridge because its easier to fry if its cold. I used frozen shrimp and thawed it and removed the tails. I only used maybe 8 oz of pineapple and it was plenty. I chopped them too so it would blend better. I added 3 eggs scrambled separately chopped carrots 1 clove minced garlic and peas. I feel like these ingredients are a staple in fried rice. Also I used 3 tablespoons of sesame oil instead of vegetable oil and it adds nice flavor. DEEEEEEEELICIOUS! New fave recipe. Read More
(15)
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Rating: 4 stars
05/12/2010
I didnt add the fish sauce but did add mushrooms and the kids loved it! Read More
(10)
Rating: 5 stars
05/20/2010
Very nice flavor. I cut the pineapple chunks in half to make them blend more subtly with the fried rice. Also added some chopped veggies and cashews. YUM! Read More
(10)
Rating: 5 stars
05/05/2010
Great dish! I used tofu instead of meat and it was a great flavorful dish. I served it with roasted asparagus and sliced oranges and my family had seconds. Read More
(9)
Rating: 5 stars
07/09/2010
This was a really great weeknight meal. I used 1/2 an onion shrimp instead of chicken and all of the pineapple juice from the can. I also added 1/2 a bag of broccoli. Served with eggrolls. Delicious! Read More
(8)
Rating: 3 stars
07/15/2010
I followed the recipe exactly and the result was an extremely bland dish had to add a variety of spices (more curry for one) some ginger some garlic powder (would have used the real thing if it wasn't already cooked) cayenne pepper and soy sauce. Read More
(4)