Thai fried rice with chicken and pineapple

    30 min

    On a recent holiday in Bangkok, I tasted some excellent street food. This fried rice recipe with pineapple, chicken, and prawns is inspired by one of the dishes I really enjoyed.

    5 people made this

    Serves: 6 

    • 3 slices bacon, diced
    • 3 shallots, sliced
    • 120g chicken breast, cut into small pieces
    • 4 teaspoons curry powder, divided
    • 3 egg yolks, beaten
    • 1 teaspoon vegetable oil, or as needed (optional)
    • 475g cooked jasmine rice
    • 1 red bird's-eye chilli pepper, finely chopped
    • 2 tablespoons whole coriander leaves
    • 1 tablespoon soy sauce
    • 2 teaspoons fish sauce
    • 1/2 teaspoon sugar
    • 120g tiger or king prawns, peeled and deveined
    • 40g fresh pineapple, chopped
    • 3 spring onions, finely chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place bacon in a wok or large pan; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon grease in the wok. Cook and stir shallots in bacon grease over medium-high heat until fragrant and light brown, 1 to 2 minutes.
    2. 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.
    3. Make a well in the centre of chicken and pour oil into centre of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
    4. Mix chilli pepper, fresh coriander leaves, soy sauce, remaining 2 teaspoons curry powder, fish sauce and sugar into rice mixture; add prawns and cook through, about 2 minutes. Fold pineapple, spring onions and bacon into rice mixture.


    Use fresh pineapple when available. Hollow out pineapple and serve it in the shell.


    Using day old cold rice from the fridge will work best. It also works well with brown rice.

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    Reviews in English (16)


    Tips: Use day old COLD rice and break it up with your hands before adding. Use light soy instead of regualr soy as per my oriinal recipe. For added fun toss in a cup of bean sprouts in the last minute.  -  13 Jul 2013  (Review from Allrecipes US | Canada)


    We have really come to love this meal! Like any good cook, I've added my own twists as I've made it each time. I skip the shrimp since my wife isn't a big fan and double the chicken, BUT... I use chicken thighs, cut into small pieces and then marinate overnight in sweet soy sauce, sesame oil and Sriracha chili paste. When it comes to the egg, I like using duck eggs if I can find them and I also add broccoli, diced red pepper and chopped cashews. Also, always make the rice a day or two ahead and leave uncovered in a big bowl in your fridge. It will dry out and you then break it up with your hands before adding to the dish which makes much better fried rice. Super delicious!  -  07 Jun 2014  (Review from Allrecipes US | Canada)


    This was tasty and straight forward. I added chopped vegis to round it out. If you love curry you will definitely love this. Thanks for sharing!  -  18 Jul 2013  (Review from Allrecipes US | Canada)