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Thai Pineapple Rice

Thai Pineapple Rice is a delightful and aromatic dish that perfectly combines the sweetness of pineapple with the savory flavors of rice, vegetables, and spices. This vibrant and colorful recipe is a staple in Thai cuisine, offering a harmonious blend of tastes and textures.
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The Story

Thai Pineapple Rice, also known as Khao Pad Sapparot, is a popular Thai street food dish. It features fragrant jasmine rice stir-fried with fresh pineapple, juicy prawns (or chicken/tofu for a vegetarian version), vegetables, and a medley of seasonings. The combination of tangy pineapple, tender protein, and aromatic spices creates a symphony of flavors that will transport your taste buds to Thailand.


2 cups cooked jasmine rice, preferably chilled
1 cup pineapple chunks, fresh or canned
200 grams prawns (or chicken/tofu), peeled and deveined
1/2 cup mixed vegetables (carrots, peas, bell peppers), finely diced
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce (or soy sauce for a vegetarian version)
1 tablespoon curry powder
1/2 teaspoon turmeric powder
1/4 cup roasted cashews, chopped (optional)
Fresh cilantro leaves, for garnish
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



Heat oil in a large pan or wok over medium heat. Add minced garlic and sauté until fragrant.


Add prawns (or chicken/tofu) and stir-fry until cooked through. Remove from the pan and set aside.


In the same pan, add mixed vegetables and pineapple chunks. Stir-fry for a couple of minutes until slightly tender.


Push the vegetables and pineapple to one side of the pan and add chilled jasmine rice to the other side. Break up any clumps of rice and stir-fry for a few minutes until heated through.


In a small bowl, combine soy sauce, fish sauce (or soy sauce), curry powder, and turmeric powder. Mix well.


Pour the sauce over the rice and mix everything together until well-coated. Cook for another 2-3 minutes.


Add the cooked prawns (or chicken/tofu) back to the pan and toss everything together.


Remove from heat and garnish with chopped cashews and fresh cilantro leaves.

Tips for this recipe

For extra flavor and a touch of Thai heat, you can add a teaspoon of Thai chili paste (nam prik pao) to the sauce mixture. Adjust the spiciness according to your preference. Serve the Thai Pineapple Rice in hollowed-out pineapple shells for an impressive presentation.

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