Fried rice with caramelised pineapple, capsicum and cashews

Sep 13, 2021
Sweet, caramelised pineapple with Thai spices. Source: Getty Images

There seems to be an abundance of pineapples in my local green grocer, so I grabbed a couple for home. Of course, it’s easy just to strip them of their skin and eat the slices, but this homemade Thai pineapple recipe was quite tempting, so why not?!

I really enjoyed the sweet, caramelised pineapple flavour mixed with the Thai spices. It’s a dish that comes together quickly.

Serves 2-4.


  • 2 tbsp coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1 1/2 cups chopped fresh pineapple
  • 1 large red capsicum, diced
  • 3/4 cup chopped spring onions
  • 2 cloves garlic, pressed or minced
  • 1/2 cup chopped raw, unsalted cashews
  • 2 cups cooked and chilled rice (I used long-grain jasmine rice)
  • 1 tbsp soy sauce
  • 1-2 tsp sriracha
  • 1 small lime, halved


  1. Heat a large wok, or non-stick frying pan, over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer eggs to the empty bowl. Wipe out pan if necessary with a paper towel (it’ll be hot, so be careful).
  2. Add 1 tablespoon oil to the pan and add pineapple and capsicum. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelised on the edges, about 3-5 minutes. Then add spring onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
  3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in cashews. Stirring constantly, cook for about 30 seconds, or until fragrant. Add rice to the pan and stir to combine. Cook until rice is hot, stirring occasionally, about 3 minutes.
  4. Pour contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add soy sauce and sriracha, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and serve.

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