Thaiinspired Pineapple Shrimp Fried Rice Khao Pad Sapparot

Quick Wins for Wok Wonders: Sunshine in a Bowl

Honestly, who else ends up with mushy, gloopy rice when they try to make fried rice at home? I swear, for ages, mine tasted more like rice pudding than proper stir fry.

But trust me, once you nail the basics, this incredible Pineapple Shrimp Fried Rice recipe is a total game changer. It’s vibrant, it’s sunshine in a bowl, and it’s miles better than any sad takeaway box you’ve ever had.

This brilliant dish, known in Thailand as the Khao Pad Sapparot recipe , is famous for balancing sweet and savoury tastes beautifully.

It’s not just sweet like some versions you find; we get a salty, umami punch from the juicy shrimp and that gorgeous earthy warmth from a touch of yellow curry powder shrimp fried rice .

I first tried an authentic version of this on a miserable rainy London day, and suddenly, I was transported straight to a Thai beach.

Pure magic!

I’m rating this as a "Medium" difficulty level, mainly because great fried rice demands very high heat and proper organization.

It requires about 25 minutes of prep get everything chopped up, mate! and then just 15 minutes of lightning fast cooking. If you follow the one crucial trick on how to make fried rice not sticky (hint: cold, day-old rice!), you’ll manage this easily.

This recipe makes four generous servings, or enough for two extremely hungry people.

If you are trying to watch the calories, this version easily qualifies as a Shrimp Skinnytaste favorite, packed with lean protein and fresh fruit goodness.

It’s a perfect centerpiece for a Saturday lunch or when you want to impress dinner guests with minimal stress. Honestly, the first time I made this and forgot to use cold rice, the result was a clumpy, wet disaster.

Lesson learned! That’s why focusing on the rice texture is everything in achieving that authentic Thai style Prawn & Pineapple Fried Rice flavour.

This is proper restaurant quality. Serving it dramatically in the carved Pineapple fried rice serving shell turns a simple weeknight meal into a massive event, trust me.

The textural difference between the sweet fruit, crunchy cashews, and tender shrimp is key. The full combination of ingredients gives you that incredible, satisfying texture of a great prawn and cashew fried rice .

This Tropical Pineapple Fried Rice is the definition of comfort food meets holiday treat. Let’s get this glorious meal prepped!

The Shopping List: Essential Prep for Tropical Flavour

Before we even turn on the hob, you need your ingredients ready. Honestly, great fried rice is 90% prep, or "mise en place," if you want to sound fancy.

If you skip this stage, you'll end up with a gloopy, steamed mess. We are aiming for light, separate grains, learning how to make fried rice not sticky .

Star Ingredients: The Core of Khao Pad Sapparot

We're building a vibrant, punchy dish here, perfect for a tropical getaway vibe. This recipe is slightly healthier think Shrimp Skinnytaste style, but still packed with flavour.

The biggest mistake people make is using freshly cooked rice. Oh my gosh, don't do it! You absolutely must use 3 cups (500 g) of chilled, day-old jasmine rice.

It sounds boring, but it's crucial. For the protein, grab 1 lb (450 g) of large shrimp (or prawns, if you're in the UK).

They cook super fast, which is why we take them out quickly!

Then comes the hero: the pineapple. Get fresh pineapple, not tinned. You want 1 cup (150 g) diced into small pieces.

If you want to go all out and impress everyone, reserve the whole fruit to use as a beautiful pineapple fried rice serving shell ! Adding toasted cashews makes this the ultimate Prawn and cashew fried rice .

Secret Sauces & That Golden Hue

This is where the Tropical Pineapple Fried Rice gets its famous Thai kick. We mix the sauces beforehand so they hit the wok all at once. This avoids steaming the rice.

Combine 2 Tbsp (30 ml) soy sauce, 1 Tbsp (15 ml) fish sauce, and 1 Tbsp (15 ml) oyster sauce.

If you’re making a Vegetarian Fried Rice , swap the oyster sauce for vegetarian mushroom sauce. But the real game changer, giving us that authentic hue found in proper Skinnytaste Thai Fried Rice , is 1 tsp (5 ml) of yellow curry powder shrimp fried rice .

That little bit of curry powder is what elevates this dish beyond standard takeout. It adds warmth and colour without being overpowering.

Tools of the Trade: Wok Hei Power

You don't need a professional kitchen for this awesome Pineapple Shrimp Fried Rice , but you need heat. A proper wok is best.

It distributes heat perfectly for achieving "wok hei," that smoky char flavour.

If you don't own a wok, no sweat! Use the largest, heaviest bottomed skillet you have. Cast iron is amazing because it holds the temperature up high.

We need that heat to be screaming hot, otherwise, you boil the ingredients instead of frying them. Make sure you have a good stiff spatula ready, because once the rice is in, you have to keep moving! This is the key to mastering any Khao Pad Sapparot recipe .

Getting Started: The Essential Prep Hustle

Honestly, making great Pineapple Shrimp Fried Rice isn't about fancy moves; it's about preparation. My first few attempts at fried rice were total disasters greasy, clumpy messes that steamed instead of frying.

If you want that gorgeous, clean texture that rivals any Skinnytaste Thai Fried Rice you’ve ever had, you have to nail the prep.

This demanding Khao Pad Sapparot recipe requires what chefs call "mise en place." That means everything is chopped, measured, and ready before the heat hits the pan.

The critical safety reminder here? Once the wok is hot, there’s no time to turn your back.

The True Secret to No-Stick Rice

The number one trick to mastering how to make fried rice not sticky is the rice itself. It absolutely must be day-old, chilled jasmine rice.

If you use fresh, hot rice, you are making glue, not fried rice. Take 5 minutes right now to break up any lumps in that cold rice.

Use your hands! It should be totally separate. Next, get your sauce ready. Whisk that soy, fish sauce, and that vibrant yellow curry powder shrimp fried rice blend in a small bowl.

Done? Great. Let's cook.

Wok Wizardry: The High Heat Dance

We are cooking hot and fast. We want flavour, not a soggy simmer!

1. Blast the Wok: Get your wok or large skillet scorching hot. Add oil until it shimmers.
2. Cook the Shrimp: Toss in the shrimp (prawns). Stir fry for only 1 minute until they just turn pink. Scoop them out immediately! We don't want tough, rubbery seafood in our Thai style Prawn & Pineapple Fried Rice .
3. Scramble the Egg: Add a touch more oil. Pour in the beaten eggs and scramble for 30 seconds . Remove and set aside with the shrimp.
4. Aromatics: Add your shallots and garlic. Stir fry for about 45 seconds until fragrant. Don't let the garlic burn!
5. Fry the Rice: Dump the cold rice into the wok. Press it down against the hot metal. Stir fry vigorously for a full 3 minutes . This toasts the rice and drives out any residual moisture.
6. The Flavour Bomb: Pour the pre-mixed sauce over the rice. Stir constantly until the rice turns a beautiful golden yellow. Add in your veggies.
7. Final Fold: Return the shrimp and egg. Quickly toss in the diced pineapple and toasted cashews. We are just warming the fruit here. Fold in half the spring onions and serve!

Pro Tips for Tropical Success

If you're aiming for a stunning finish, serve this vibrant Tropical Pineapple Fried Rice inside a hollowed out pineapple fried rice serving shell . It’s a total showstopper!

Here’s another expert technique: never overcrowd your pan. If you try to double the recipe, you will drop the temperature too fast, and your beautiful prawn and cashew fried rice will steam.

Cook in batches if you need to.

Common mistake avoidance: Do not cook the pineapple for long! The beauty of this dish is the contrast between the warm, savoury rice and the fresh, firm, sweet tart pineapple chunks.

Just a quick toss at the end is all it takes.

And for my vegetarian friends? Sub out the shrimp for extra firm tofu and use mushroom sauce instead of oyster sauce it makes a superb Vegetarian Fried Rice .

Honestly, this recipe is flexible, but the high heat is non-negotiable! Enjoy every single bite!

Serving it Up: Making it Look Like a Million Bucks

Plating is everything here, right? This isn't just grub. This is a spectacle! If you went the extra mile and hollowed out that pineapple, you're a legend.

Serving your creation in the Pineapple fried rice serving shell is absolutely mandatory for photos. Seriously, talk about an impressive centrepiece! It takes the simple Khao Pad Sapparot recipe from dinner to destination.

If you opt for a simpler route, just use a lovely shallow bowl. I always pair my Prawn and cashew fried rice with a simple, quick cucumber and red onion salad.

The coolness and acidity cut through the richness of the curry powder beautifully. Don't forget those lime wedges! Squeezing that fresh lime juice over the rice right before you eat is honestly a total game changer for flavor.

Storage and Reheating Hacks

Honestly, leftovers are sometimes the best part of fried rice. Store any extras in an airtight container in the fridge for up to 3 days .

When it’s time for round two, please, please skip the microwave! That just steams the rice and turns it mushy.

You want to reheat it like you cooked it. Use a hot pan or wok. Add a tiny splash of oil.

Then flash fry it quickly until heated through. This is crucial for keeping that lovely texture. If you followed the rule of how to make fried rice not sticky in the first place (cold, dry rice!), your leftovers will hold up perfectly.

Freezing this? Nah. I wouldn't bother. Fried rice textures just die in the freezer.

Switching Things Up: Variations

If you are trying to make this meal work for your health goals, this recipe is super adaptable. For a leaner version, sometimes I swap in diced chicken breast for half the shrimp.

It makes a great budget friendly and delicious Shrimp Skinnytaste style meal, keeping the calories lower while still delivering flavour.

If you are doing meat free Monday, the Vegetarian Fried Rice adaptation is simple. Swap the shrimp for firm tofu (press it and pan-fry it first!).

Use a good quality mushroom oyster sauce substitute. It still tastes like a vibrant, Tropical Pineapple Fried Rice dream! If you want a fun seasonal swap, try adding cubed mango alongside the pineapple in summer.

Oh my gosh, that is divine!

The Skinny on Nutrition

Let's keep this simple. This Thai style Prawn & Pineapple Fried Rice is a fantastic, filling one-dish meal. Because we load it up with shrimp, you get a huge protein hit.

That protein keeps you feeling full for ages. Plus, that gorgeous yellow colour from the Curry powder shrimp fried rice isn't just for looks.

Turmeric, which is in most curry powders, has great anti inflammatory benefits. Seriously, who knew comfort food could be so beneficial?

Go on, dive in! This is miles better than any sad takeaway you could order. Enjoy every single bite!

Frequently Asked Questions

Why does my fried rice always turn out mushy or clumped together?

Ah, the eternal struggle against the soggy bottom! The absolute number one culprit is usually using freshly cooked rice, which holds too much moisture and turns your dish into an expensive, clumpy mess.

The secret is mandatory: use day-old jasmine rice that’s been thoroughly chilled in the fridge it helps the grains dry out and separate perfectly under high heat.

I’m making this amazing Pineapple Shrimp Fried Rice for a party. How far ahead can I prep the ingredients?

You can certainly get a head start! You should definitely cook the rice and chill it a day ahead. All your sauces can be whisked together and measured (mise en place, as we call it) and your vegetables chopped and ready to go.

However, only dice the fresh pineapple just before you cook, as leaving it too long can make it release excess liquid, leading to a watery result when it hits the hot wok.

I’m not keen on shrimp, or maybe I have a shellfish allergy. Are there any good protein swaps for this recipe?

No bother at all; this recipe is very flexible! Diced chicken thigh or tenderloin pork are absolute winners here just ensure they are cut small and cooked through fully before adding them back in at the end.

For a vegetarian option, swap the shrimp and oyster sauce for extra firm tofu (pressed and cubed) and use a vegetarian mushroom sauce or just more soy sauce instead. Bob's your uncle!

Why do you add curry powder to this Thai Inspired dish? Is it just for the lovely golden colour?

While the colour is certainly part of the appeal (making it look like pure sunshine!), the yellow curry powder is actually a core flavour component in traditional Thai Khao Pad Sapparot.

It gives the whole dish a beautiful, earthy warmth and a subtle, aromatic spice profile that balances the sweetness of the pineapple and the salinity of the fish sauce. Without it, the dish would taste rather flat, lacking that signature depth.

I've got loads of leftovers! How should I store this Pineapple Shrimp Fried Rice, and is it safe to reheat?

Fried rice, especially with seafood, must be treated with care. Cool the leftovers rapidly, ideally within an hour of cooking, and store them in an airtight container in the fridge for no more than 2 to 3 days.

When reheating, ensure the rice is piping hot all the way through a wok or a microwave works fine, but avoid reheating the dish more than once to maintain safety and flavour quality.