Thai Fried Rice with Pineapple and Chicken


This pineapple fried rice with chicken is a Bangkok street food recipe I snagged on a recent trip there. When available, use fresh pineapple, and serve the rice in the hollowed pineapple shell. Enjoy.

A wide, shallow bowl filled with Thai Fried Rice with Pineapple and Chicken
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 3 slices bacon, diced

  • 3 shallots, sliced

  • 4 ounces chicken breast, cut into small cubes

  • 4 teaspoons curry powder, divided

  • 1 teaspoon vegetable oil, or as needed (Optional)

  • 3 egg yolks, beaten

  • 3 cups cooked jasmine rice

  • 1 red Thai bird chile pepper, finely chopped

  • 2 tablespoons whole cilantro leaves

  • 1 tablespoon soy sauce

  • 2 teaspoons fish sauce

  • ½ teaspoon white sugar

  • 4 ounces tiger prawns, peeled and deveined

  • ¼ cup chopped fresh pineapple

  • 3 green onions, finely chopped


  1. Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.

  2. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.

  3. Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.

  4. Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.

  5. Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.


Day-old cold rice from the refrigerator works best. You can use brown rice if you prefer. You can add most frozen vegetables to this recipe for added goodness.

Nutrition Facts (per serving)

267 Calories
10g Fat
30g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 267
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 151mg 50%
Sodium 441mg 19%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 13g
Vitamin C 7mg 37%
Calcium 51mg 4%
Iron 3mg 15%
Potassium 273mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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