Thai Pineapple Fried Rice

August 3, 2020


To Be Blended Into A Smooth Yellow Curry Paste (using 5 Tbsp Of Water)

-1 tbsp roasted cumin seeds (jeera)


-1 tbsp roasted coriander (dhania) seeds


-1/4 cup chopped lemongrass (Infuse it while preparing rice)


-1/2 tbsp grated ginger (adrak)


-3 whole dry Kashmiri red chillies, broken into pieces


-1 tsp chopped garlic (lehsun)


-1/4 cup onion cubes


-1/2 tsp turmeric powder (haldi)


-Salt to taste


Other Ingredients


-1. 5 cups cubed pineapple (Use fresh, not canned)


-3 cups cooked rice


-1/2 tsp coconut oil or ghee


-3/4 cup chopped onions


-1/2 cup coconut milk


-2 tbsp roasted cashew nuts (kaju)


-Salt to taste


Step 1

Heat oil in a deep stainless steel kadhai, add the onions, garlic, ginger and sauté on a medium flame till onion turns translucent and ginger garlic loses its raw flavour. 

Step 2

Add the prepared yellow curry paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot.

Health Benefits

This recipe contains a mix of spices which are considered to be a powerhouse of antioxidants and flavours. Pineapple gives a mild flavour to the whole dish along with its antioxidant, digestive and respiratory benefits.

Recipe Created By
Ria Jain

iThrive’s biggest focus is to teach anyone how to harness the healing power of food. In order to do this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.

Ria Jain
Functional Nutritionist

Ria has a Master’s in Nutrition and Dietetics and is in a permanent research mode and keeps the rest of us at iThrive (Previously ThriveFNC) updated with her latest findings in the field of Nutrition. Her articles on iThrive's blog are an expression of her research findings. We really don’t know what we’d do without her support and her focus.