Pineapple Fried Rice

2009 October 13
by linda

Fried Rice or what we usually called Nasi (Rice) Goreng (Fried) in Indonesia could be cooked in so many different ways. You could add absolutely anything that you love in it and let your creativity goes wild. Fried Rice is best cooked using cooked overnight rice that you store in the fridge, that is why Indonesian cooks them using leftover rice from dinner for the next morning breakfast.

This is the first time I cooked fried rice using pineapple. I like to try something new and it was exciting especially the decorating part. Few things that I could do better next time I cook Pineapple Fried rice are:

  • When you buy pineapple, make sure that you just store them for 2 days top. Mine became so sweet after 5 days and it was so good to eat the pineapple by itself that I feel sorry for pineapple to be put in the fried rice ;) I guess it is nice to have a slightly sour pineapple so that the fried rice would have those tangy taste. rather than just sweet.
  • When you cut your pineapple open, make sure that the pineapple pieces that you want to add later on to the fried rice are placed on the strainer, so that they don’t turn your fried rice soggy.
  • The pineapple shells should be placed like a dome shape, so that all the juices are drained.
  • This is ‘a must do thing’, store your rice at least overnight on the fridge. I will store mine at least 2 or 3 days on the fridge so that the pineapple juice from the pieces will not affect my fried rice.

Pineapple Fried Rice


  • 1 whole pineapple, about 2 cups for the fried rice
  • 4 cups of cooked rice, store it overnight in the fridge
  • 3 cloves garlic, sliced
  • 3 cloves shallot, sliced
  • 5 small chillies, sliced
  • about 10 prawns tail on
  • 1 pack fish tofu (about 200 gr)
  • 2 carrots, cut into small cubes
  • 2 zucchinis, cut into small cubes
  • 4 eggs
  • 2 tbsp fish sauce
  • 1/2 cup sweet soy sauce
  • 1 tbsp white ground pepper
  • salt to taste
  • 1/2 cup oriental baby celery, chopped
  • sliced spring onions to serve
  • oil for stir frying


  1. Cut the pineapple in half. Cut the flesh carefully and neatly so you could get a nice pineapple shell for serving the fried rice and pineapple pieces for adding in the cooking later on.
  2. Heat generous amount of oil in the wok. Add garlic, shallot, and chillies and stir fry until fragrant.
  3. Add prawns and stir again until the colour has changed slightly.
  4. Make a well in the center and add eggs. Crack the salt on top and stir it until crumbling.
  5. Add carrot, zucchini, pineapple pieces and fish tofu,  and stir for another 2-3 minutes.
  6. Add rice and stir it until combine. Add fish sauce and sweet soy sauce, and mix until combined.
  7. Add oriental baby celery and white pepper, and stir it for another 4-5 minutes until the fragrant from baby celery could be smelled.
  8. Serve the fried rice on the pineapple shell with slices of cucumber, chopped chillies, and sliced spring onions

Preparation time (duration): 60

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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3 Responses leave one →
  1. 2009 October 17

    Pineapple fried rice is by far my fav but it is so fantastic and beautiful the way you did it here with the rice inside the pineapple that I’m almost biting my monitor. Awesome :)

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