Pineapple Prawn Fried Rice | Easy Thai Recipe

Thai Pineapple Prawn Fried Rice | Easy Recipe with Cashew Nuts | Better Than Takeout

This recipe is very close to my heart. It’s my grandma’s original fried rice recipe, passed down from her time as a cook and restaurant owner. I’ve followed it exactly as she used to make it, and I’m proud to share it as the first dish in my Back to My Roots Asian Recipe Marathon.

If you want to learn how to make pineapple fried rice, this recipe is the perfect place to start. We used to serve this at our restaurant, and it was one of the most loved dishes. Locals, Americans, and Australians would come back for it again and again. It’s that kind of comforting, crave-worthy dish that hits all the right notes.

Juicy shrimp, sweet pineapple, crunchy cashew nuts, and perfectly seasoned rice come together in a quick and easy stir-fry. The flavor is sweet, savory, and lightly spicy, just the way my grandma made it.

Better than takeout and made with love. I hope you enjoy it as much as our regulars once did.

Serves 2
Ingredients:
   •   1 small to medium pineapple, cubed
   •   12 shrimp, shelled and deveined (marinated with 1 tsp light soy sauce, dash of white pepper, and 1 tsp curry powder)
   •   2 eggs
   •   2 cloves garlic, minced
   •   1 inch ginger, minced
   •   1/2 large onion, finely diced
   •   1 green onion, chopped
   •   1 red chili, sliced

Sauce:
   •   2 tbsp light soy sauce
   •   1 tbsp fish sauce
   •   2 tsp curry powder
   •   Dash of white pepper
   •   2 pinches brown sugar

Extras:
   •   18-20 roasted cashew nuts
   •   2 bowls day-old rice (I used half water and half coconut milk to cook mine for extra flavour)

The pineapple I used was small, just right for 2 servings. If you’re using a larger pineapple and more rice, adjust all the ingredients accordingly.

Watch the video for the full step-by-step guide and tips to make this tropical Thai fried rice just right.

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As the first dish of this Asian recipe marathon, I’m giving honor to my grandma. She owned a restaurant and she was the chef herself. This is a Thai shrimp pineapple fried rice. I’m trying my best to honor her by not changing the recipe one bit. It is such a beautiful dish. It was one of the hits in her restaurant. Let’s make this one together. This is a pretty small pineapple I have today. It is just nice for two servings for two people. Use a pineapple that’s not too ripe so it holds itself well for this recipe. Now start from the back. Give a cut right in the middle. Now go back to that same cut and follow through all the way. And you have this perfect half. If you’re using storebought fresh cut pineapple, just move ahead to the next step. But I’m using this whole pineapple because we’ll be using this as our serving bowl as well. The extra few minutes for this is so worth the effort. With a small sharp knife, cut along all the four sides just leaving a border. Do it carefully. Just make sure not to pierce through the pineapple skin. Now, in the middle, just do two slum cuts and remove the core very carefully. Then, make slits all along. We’re going to just be making cubes so it’s easier to actually pick them out. Another cut across. Now scoop up and you’ve got perfect small little cubes for your fried rice. Now this is just one half. Now the bottom part, just remove all of it and keep this. Maybe you can use them for cakes or in your smoothie. Do the same for the other half. And you have two perfect bowls. This entire pineapple is perfect for two people. Now, you can keep and use the bowls just as they are, but if you pop them into the oven for just four to 5 minutes on broiler mode, you will get that nice, beautiful, smokeoky depth of flavor. While that is in the oven, now let’s prepare our aromatics. Two garlic, two cloves of garlic. You’re just going to finely mince them. Then about 1 in ginger, finely mince them as well. And half an onion. You’re going to slice them. and then cut them into small tiny cubes as well. Keep these aside. Now for the finishing of the dish, I have a green onion and a red chili. The onion, just slice them diagonally. And for the red chili, if you want more heat, use bird’s eye chili. But I’m just going with regular red chili. Slice your red chilies diagonally. Meantime, your caramelized pineapple is ready. Remove. Set aside to rest. Here I have about 12 shrimps. Perfect for two people. Shell and de vain. Then I left the tails intact. Now we’re going to add about one teaspoon of light soy sauce. A dash of white pepper. And here I have curry powder. You can find this in any of the grocery stores or your supermarkets. It’s just regular curry powder. It’s not chili powder. It’s curry powder. Mix them well. and leave aside to rest. Now, in a separate bowl, put two tbsp of light soy sauce, 1 tbsp of fish sauce, a dash or two of white pepper, and that same curry powder, use one and a half to two teaspoons. If you like a stronger flavor, go for two teaspoons. Mix this. Then add just a pinch or two pinches of brown sugar. Mix and keep them aside. Here I also have some roasted cashew nuts. That’s going to add the perfect crunch to this dish. Our pineapple is also there. Now let’s get cooking. In a pan or a walk, heat 1 tbsp of oil. Now go in with all your shrimp. We’re going to sear this on medium to high heat. Just about a minute or less than a minute on each side. We don’t want to overcook this. Once it turns color and curls a little, we’re actually going to turn them over and then remove them on one side first. And it’s just about a minute. Turn them over. Once you turn them over this side, it probably will take us only another 30 or 40 seconds. That’s it. Now remove all of the shrimp and keep them aside. Notice they have a beautiful color from the curry powder. You will actually have remnants from the shrimp oil. Just add another maybe half to 1 tbsp. And we’re going to crack in two eggs. Now just cook them very quickly. We don’t want to overcook the eggs as well. It’s going to pick up the flavors actually from the shrimp oil as well. When almost done, remove and keep aside. In the same pan without any oil, go in with all your pineapple cubes. We going to sear them just to caramelize them a little. This is a very important part of this dish. Typically, many of them add just fresh pineapples towards the end of the dish, but just follow this step because this light caramelization is going to make a whole lot of difference to this dish. Once they’re very lightly caramelized, remove and keep them aside as well. Now add 1 tbsp of oil. Go in with your ginger, garlic, and onion. We’re going to saute this for just about 20 to 30 seconds on very high heat. Then go in with your day old rice about two bowls. You can use regular day old rice but mine particularly for this dish I cooked my rice with half parts of water and the other half I put coconut milk just to give that additional depth of flavor. Now continue to toast your rice for about 2 to 3 minutes. Then go in with your sauce all along the sides. This will caramelize the sauce just very lightly. Now mix them all together. Make sure the entire cooking process of this rice is on very high heat. Your rice will start to pick up a very beautiful color. This will only take you another 1 to 2 minutes. Then go in with all your ingredients, our shrimp, the pineapple, and the eggs. Mix them for about 15 to 20 seconds. And also break the eggs up a little. Now go in with your green onions and cashew nuts and then turn off the heat. Want to mix this just to combine. Now serve your shrimp, pineapple, fried rice in those stunning pineapple bowls. Garnish with your sliced chilies. They look so good. They really taste even better. Actually, the nuttiness and the crunch from the cashew just adds onto it. It is a beautiful bowl with so many great flavors coming together. The ingredients are all in the description. I hope you do try out this recipe and let me know how it goes. Take good care and I’ll see you in the next one.