Khao Pad Sapparod (Thai Pineapple Fried Rice)

A recipe for Khao Pad Sapparod (ข้าวผัดสัปปะรด, Thai Pineapple Fried Rice)! Leftover cooked rice is tossed with shrimp, pineapple, cashews, and spices for an easy and delicious meal.

This Khao Pad Sapparod (Khao Pad Sapparot) is such a wonderful use for pineapple and even has a fun serving option for minimal waste!

Leftover cooked (preferably Jasmine) rice is tossed in a hot wok or large pan with shrimp, pineapple pieces, toasted cashews, vegetables, eggs, curry powder, soy sauce, and fish sauce for fantastic combination of sweet and salty flavors and textures.

Serve the fried rice immediately (in the pineapple boat if desired) with a couple shrimp on top and a few cilantro leaves to garnish.

Preparing the pineapple takes just a little extra prep, but overall everything comes together quickly in around 30 minutes.

A Few Tips

Toast the cashews in the pan just until lightly golden and fragrant.

Have all the ingredients prepped and chopped before you start cooking. Everything moves quickly once you turn on the heat.

This dish is best with day-old refrigerated Jasmine rice. Cook the rice with just enough water to create a barely tender texture.

Warm, freshly prepared rice will have too much moisture and is more likely to stick together. For best results, bring the cold rice to room temperature 15-30 minutes before adding to the pan.

Crumble the rice as you add it to the wok, then use a spoon or spatula to break up the larger pieces. The rice will separate more easily as it heats.

Keep the temperature on a higher heat and work quickly, constantly stirring, to combine everything and prevent sticking.

Raisins are a common addition. You can also serve the Khao Pad Sapparod alongside a few slices of cucumber and tomato.

I paired the pineapple fried rice with shrimp, but this can be swapped for chicken or another protein if desired. Cook the shrimp just until pink and add back to the rice immediately before serving. Take care not to overcook.

Notable Ingredients

Fish sauce (น้ำปลา, nam pla) is a condiment created by slowly fermenting fish (generally anchovies) in a salt water mixture, then pressing to produce a thin liquid. It has quite the strong smell, but provides a savory umami flavor.

Brands from different countries will vary a bit in taste and quality. It can be found in some larger grocery stores and markets with Southeast Asian ingredients.

Looking for more recipes with pineapple?

Try my:

• Pineapple Orange Coconut Smoothie
• Paifala (Samoan Pineapple Half-Moon Pies)
• Pineapple Teriyaki Chicken

This recipe was originally posted in May 2013 and updated in April 2022.

Khao Pad Sapparod (Thai Pineapple Fried Rice) Recipe

Adapted from My Kitchen Snippets

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5 from 5 votes

Khao Pad Sapparod (Thai Pineapple Fried Rice)

A recipe for Khao Pad Sapparod (ข้าวผัดสัปปะรด, Thai Pineapple Fried Rice)! Leftover cooked rice is tossed with shrimp, pineapple, cashews, and spices for an easy and delicious meal.

Course Main

Cuisine Thai

Keyword fried rice, pineapple, rice, Thai, Thailand

Prep Time 20 minutes

Cook Time 10 minutes

0 minutes

Total Time 30 minutes

Servings 4 Servings

Ingredients

• 1 pineapple
• 3 tablespoons (44 milliliters) vegetable oil divided
• 1/2 cup (75 grams) cashews
• 8 ounces (227 grams) shrimp peeled, deveined, and chopped (leave a couple whole for garnish if desired)
• 1 medium onion peeled and diced
• 2 carrots peeled and diced
• 2 cloves garlic peeled and minced
• 2 large eggs
• 1 tablespoon curry powder
• 3 cups (500 grams) cooked long grain jasmine rice refrigerated overnight
• 2 tablespoons (30 milliliters)soy sauce
• 1-2 tablespoon (15-30 milliliters) fish sauce
• 2 teaspoons granulated sugar
• Salt to taste
• 1/4 teaspoon white pepper
• 2 green onions thinly sliced
• Cilantro for garnish

Instructions

To make the pineapple boat:

• Use a sharp knife to cut the pineapple in half lengthwise.
• Use a paring knife to cut an oval around the inside of a pineapple half, leaving about 3/4-1 inch (2-2.5 centimeters) along the edge and being careful not to slice all the way through.
• Cut slices across the inside of the oval about 1 inch (2.5 centimeters) apart, being careful not to cut all the way through.
• Use a large spoon to scoop out the sliced pineapple and transfer it to a medium bowl. Repeat with the other pineapple half to create two boats.
• Discard the core and cut the removed pineapple slices into 1 inch (2.5 centimeter) pieces. Set aside 1 cup (180 grams) to use in the fried rice.

To cook the fried rice:

• In a wok or large pan, drizzle a thin layer of oil over medium heat.
• Add the cashews and cook, stirring constantly, until lightly toasted and fragrant.
• Remove to a bowl and set aside.
• Drizzle a little more oil over high heat and add the shrimp.
• Cook on each side until pink and just cooked through, then remove to a plate and set aside.
• Drizzle a little more oil in the hot pan and add the onions and carrots.
• Once starting to soften, stir in the garlic. Cook until just fragrant, 30 seconds to 1 minute.
• Push the vegetables to one side and add the eggs to the pan. Cook, stirring occasionally, until scrambled and just cooked.
• Stir in the curry powder and add the cooked rice, tossing to coat.
• While stirring, season with the soy sauce, fish sauce, sugar, salt, and pepper.
• Toss in the green onions, pineapple, cooked shrimp, and toasted cashews. Cook until just heated through.
• Serve immediately in the prepared pineapple boats garnished with the whole shrimp and cilantro.