Chicken Pineapple Fried Rice (Khao Pad Sapparod)
Healthy and easy Thai chicken pineapple fried rice recipe with vegetables—perfect for dinner and ready in under 30 minutes.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 3.5 oz or 3/4 cup chicken (breast or thighs, thinly sliced)
- 1/4 cup carrot (diced)
- 1/3 cup onion (diced)
- 3 cloves of garlic (minced)
- 2 eggs
- 2 tablespoons light soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 tablespoon yellow curry powder
- 2 1/2 cups cooked jasmine rice (preferably day-old chilled rice)
- 7 oz or 1 cup sweet fresh pineapple (chunked)
- 3 stalks of green onions (finely chopped)
- 1/4 cup cashew nuts (optional but recommended)
Instructions
- 1
Heat oil in a wok or large skillet over medium heat. Add minced garlic and stir until fragrant and golden.
- 2
Add sliced chicken and stir-fry until it's nearly cooked through, about 80%.
- 3
Toss in diced carrots and onions. Stir-fry for another minute until slightly softened.
- 4
Push everything to one side of the wok and crack in the eggs. Let them set slightly, then scramble and mix through the other ingredients.
- 5
Season with light soy sauce, white sugar, salt, and yellow curry powder. Stir well to coat everything evenly.
- 6
Add the cooked rice, breaking apart any clumps, and mix until the rice is fully coated in the curry sauce.
- 7
Gently mix in the pineapple chunks, cashews (if using), and sliced green onions. Toss to combine, and serve hot—bonus points if you serve it in a pineapple shell!