Recipes Main Dishes Rice Fried Rice Recipes Thai Fried Rice with Pineapple and Chicken 4.3 (32) 21 Reviews 13 Photos This pineapple fried rice with chicken is a Bangkok street food recipe I snagged on a recent trip there. When available, use fresh pineapple, and serve the rice in the hollowed pineapple shell. Enjoy. Submitted by eatvancity Updated on October 19, 2022 Save Rate Print Share Trending Videos Close this video player 13 13 13 13 13 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 slices bacon, diced 3 shallots, sliced 4 ounces chicken breast, cut into small cubes 4 teaspoons curry powder, divided 1 teaspoon vegetable oil, or as needed (Optional) 3 egg yolks, beaten 3 cups cooked jasmine rice 1 red Thai bird chile pepper, finely chopped 2 tablespoons whole cilantro leaves 1 tablespoon soy sauce 2 teaspoons fish sauce ½ teaspoon white sugar 4 ounces tiger prawns, peeled and deveined ¼ cup chopped fresh pineapple 3 green onions, finely chopped Directions Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes. Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated. Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice. Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture. Tips Day-old cold rice from the refrigerator works best. You can use brown rice if you prefer. You can add most frozen vegetables to this recipe for added goodness. I Made It Print Nutrition Facts (per serving) 267 Calories 10g Fat 30g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 267 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 17% Cholesterol 151mg 50% Sodium 441mg 19% Total Carbohydrate 30g 11% Dietary Fiber 1g 5% Total Sugars 2g Protein 13g 27% Vitamin C 7mg 8% Calcium 51mg 4% Iron 3mg 15% Potassium 273mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved