Craving restaurant-style Thai pineapple fried rice? Skip overpriced takeout. This Instant Pot version is sweet, savory, and ready in under 30 minutes!
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Jump to:
- My Personal Story
- What is Thai Pineapple Fried Rice?
- Ingredient Notes
- How to make Thai Pineapple Fried Rice in an Instant Pot : A quick gist
- How to make Thai Pineapple Fried Rice in a Stove Top: A quick gist
- How to make Pineapple bowl
- Common Mistakes & How to Avoid Them
- Make Ahead & Storage Options
- Party edition Pineapple Bowls
- Let us know what you think
- Delicious Homemade Pineapple Fried Rice
My Personal Story
I’ve always loved ordering pineapple fried rice at my favorite Thai restaurants—the mix of sweet pineapple chunks with savory vegetables and rice is just irresistible. But dining out can add up, and ever since I discovered how easy it is to make Thai pineapple fried rice in the Instant Pot, I’ve been hooked. It’s quick, convenient, and tastes every bit as delicious for a fraction of the cost.
What is Thai Pineapple Fried Rice?
Thai pineapple fried rice is a colorful rice dish that balances salty soy sauce, tangy pineapple, crunchy vegetables, and aromatics in a stir-fried style. Traditionally cooked in a wok, this Instant Pot version simplifies the process into a fast, one-pot recipe with fluffy rice and bold flavors.
Our version is vegan and if you'd like to add some protein feel free to add some Air Fried Tofu.
Ingredient Notes
- Rice: Always choose day-old jasmine rice if you’re adapting a stovetop version, but for the Instant Pot, uncooked jasmine works beautifully. Avoid using sticky or short-grain rice—it can turn mushy.
- Pineapple: Use fresh if available for brightness, but canned chunks work in a pinch.
- Vegetables: Bell peppers, peas, carrots, or green onions add crunch and color.
- Protein (optional): Tofu or a protein of your choice can be added for a complete meal.
- Sauces & Seasoning: Soy sauce, a dash of curry powder or turmeric, and sometimes cashews for texture, garlic and red chili bring the heat.
How to make Thai Pineapple Fried Rice in an Instant Pot : A quick gist
The detailed recipe is in the recipe card below.
- Wash the rice until the water runs clear.
- Cook rice in the Instant Pot for 3 minutes, let it rest for 10 more.
- Fluff and cool the rice while you get the veggies ready.
- Mix soy sauce and curry powder in a small bowl.
- Fry garlic, chili, and onion first, then add bell pepper, peas, and pineapple.
- Add cooked rice, cashews, and sauce. Stir until rice looks a little browned.
- Finish with green onions and serve hot!
How to make Thai Pineapple Fried Rice in a Stove Top: A quick gist
The detailed recipe is in the recipe card below.
- Use cold, leftover rice instead of cooking fresh rice.
- Stir-fry garlic, onions, and veggies in oil in a hot wok or skillet.
- Add pineapple, sauces, and cashews.
- Toss in the rice and stir-fry until everything mixes well and the rice picks up the sauce.
- Garnish with green onions before serving.
How to make Pineapple bowl
When you make Thai pineapple fried rice, it is very easy to serve it in a bowl. You can simply scoop the fried rice into bowls for your family to eat, or you can add additional flare to each bowl.
Common Mistakes & How to Avoid Them
- Using too much liquid: Stick to equal parts rice and water to prevent mushy rice.
- Adding pineapple too early: This makes the rice wet—always stir it in at the end.
- Skipping the natural pressure release: The rice won’t fully cook if rushed.
Make Ahead & Storage Options
This dish is perfect for meal prep, potlucks, or packing into lunchboxes. Cook it the night before and simply reheat in a microwave or skillet before serving.
Store Thai pineapple fried rice in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months and reheat with a splash of water.
Party edition Pineapple Bowls
- Pick fancy or fun bowls to serve the fried rice in
- Add additional green onion strips, cashews, crushed pineapple, or tofu to the top of the fried rice
- If you use fresh pineapple, you could serve the rice in a cored pineapple, just cut it in half to make a bowl or slice it lengthwise to make a boat.
Let us know what you think
If you try this Instant Pot Thai pineapple fried rice recipe, let me know how it turned out! Leave a comment below, or tag us on Instagram with your version—we’d love to see your creations.
Print
Delicious Homemade Pineapple Fried Rice
- Total Time: 30 minutes
Description
Craving restaurant-style Thai pineapple fried rice? Skip overpriced takeout. This Instant Pot version is sweet, savory, and ready in under 30 minutes!
Ingredients
- 1-½ cup Jasmine rice
- 1-½ cup water
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- ½ cup roasted whole cashews
- 2 red Thai chill / sliced thinly
- 3 garlic cloves, finely minced
- ½ onion, finely chopped
- ½ red bell peppers, diced
- ½ cup peas, frozen
- 1-½ cups pineapple pieces, fresh or canned drained
- ½ cup green onion, sliced
- 1-½ tablespoon soy sauce
Instructions
- First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
- Next, add the rice and water to an Instant Pot. When ready, close the lid, turn the venting knob to the sealing position and pressure cook at high pressure for 3 minutes.
- When the timer goes off, allow a natural release of pressure for 10 minutes.
- After 10 minutes, turn the venting knob to the venting position to release the remaining pressure and then carefully open the lid.
- Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
- When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
- Next, heat oil in a wok or large nonstick skillet over high heat.
- Add garlic, Thai red chili, and onion and then cook for 1 minute.
- Next, add in the bell pepper and cook for another 1 minute.
- After a minute, add peas and give it a stir.
- Next, add the pineapple, rice, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
- Finally, stir through green onions then serve in a bowl!
Stove Top Instructions
- First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
- Once rinsed, follow the instructions for cooking rice found on the packaging. It is generally a 1 to 1-½ ratio of water to rice when cooking on the stove top.
- Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
- When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
- Next, heat oil in a wok or large nonstick skillet over high heat.
- Add garlic, Thai red chili, and onion and then cook for 1 minute.
- Next, add in the bell pepper and cook for another 1 minute.
- After a minute, add peas and give it a stir.
- Next, add rice, pineapple chunks, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
- Finally, stir through green onions then serve in a bowl!
- Prep Time: 15 minutes
- Natural Pressure Release: 10
- Cook Time: 5 minutes
- Cuisine: Thai
About Soniya
Hello, I am Soniya, the cofounder of The Belly Rules The Mind. Originally from Mumbai, India, I am settled in Virginia US with my husband.
I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband.
My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don't. Come join us on our journey to have "The Belly Rule The Mind"
Christine says
Hi, I’m just wondering how many portions this makes? Thank you
Lisa says
What can be used instead of curry powder ?
Soniya Saluja says
Hi Lisa, curry powder gives that extra oomph to the recipe. There is no substitution to it. You can skip it if you like.
Rachel says
Hi — any suggestions of where to find Thai red chilis? Are the ones you use dried? Thanks!
Soniya Saluja says
Try are easily available in any Asian store... You can skip and use red chili flakes too 🙂
Jeff says
I’ve only ever cooked jasmine rice in the Instant Pot twice but even after following your instructions exactly it was another failure. It turned out very gluggy & was swiftly thrown in the bin.
Back to my tried on trusted method in a pot of boiling water for a little under 10 mins and it was much improved but still not perfect.
It’s a very tasty recipe but I’m thinking I’ll go back to my tried & trusted basmati rice on the stove top & give it another go.