Thai Vegan Pineapple Fried Rice with Cashews (GF)

“How are you planning to serve the rice ?” Amie asked as she sniffed the pot of fragrant, yellow rice.

I smiled and opened the fridge, pulling out a small Walmart bag. From within the layers of kitchen paper, I proudly lifted out a large pineapple with a hollow core “This is what we will serve it in.”

Amie had graciously invited us to take over her kitchen for the afternoon and host a dinner party for 9. Zoe and I were dying to impress our guests. So we spent the afternoon following tutorials, on google trying to figure out how to make a pineapple boat.

Edit Rice 4I actually found that making a pineapple boat wasn’t too difficult. Maybe it was my stubborn or impatient streak, but I gathered my tools (aka. knifes, forks, spoons) and spent a solid 30 minutes digging. Maybe all that sand shoveling I did at the beach paid off?

Zoe and I originally created this recipe few months ago in our little college dorm with the intent of putting together a quick/fast meal. We had no time to defrost meat or buy groceries so we just cooked up leftover quinoa with some canned pineapple, diced tomatoes, curry powder and fresh coriander. Our impromptu and unintentionally “vegan” fried rice turned into one of our very favorite meals. Because it is SO DECEIVINGLY easy and fool proof, we decided to include it on our summer dinner menu.

At first, pineapple fried rice might seem way too simple to serve to a table of talented & experienced foodies. But I promise – you will be surprised.

Edit Rice 2Once again, simplicity has proven its charm.  I must say that the fried rice was my favorite dish that night.

Filling up this pineapple boat was so much fun! We served the roasted cashews (unsalted) on the side for our guests who had nut allergies. I thoroughly enjoyed seeing the pineapple boat being passed around the table (much lighter and easier than a regular pot).

Edit Rice 9

The dinner turned out to be a huge success!! It was one of those nights I wished I could keep replaying over and over again.

By the end of the evening the kitchen was a mess, there were dishes piled up, pots to clean; but nonetheless well worth the effort. It was a magical evening of good company, and amazing food – one of those childhood “make believe” days that made me think just for a second that I really was a professional chef.

Whipping up some of my favorite South-East Asian Dishes was simply my favorite way of spending a Hot Summer’s Evening. Don’t miss out on this incredible Pineapple Fried Rice with Toasted Cashew Nut Recipe!

Edit 10

(And here is a sneak peek of the dinner we made for our guests. Zoe and I spent awhile trying to figure out what paired with what best and of course adding a little of our own “healthy twist to it”):

Our Dinner Menu (for 9):

Pineapple Fried Rice with Toasted Cashew Nuts (Gf, V, Oil-Free)

Indonesian Beef Rendang (GF) with Fragrant Coconut Rice & Salad Cucumbers

Steamed Broccoli with Ginger

Summer Thai Egg Salad (GF, Vegetarian)

Kung Pao Tofu (GF, V) –  Above 

Chocolate Hazelnut Butter/Raspberry Jam marbled Mini Muffins (P, GF, V, Oil-Free)

Of course we have to thank the incredible Amie for letting us crash her gorgeous kitchen (basically my dream kitchen) & the talented Tanan for taking some incredible pictures for us!

Edit RIce 6

Ingredients -serves 4

  • 2 cups uncooked white rice (or 4 cups leftover rice)
  • 1/4 white onion, finely chopped
  • 1 1/3 cup canned (or fresh) pineapples, drained well
  • 1/2 red bell pepper, finely chopped (or 1 cup halved Cherry Tomatoes)
  • 1 tbsp minced garlic
  • 3 tsp curry powder
  • 3 tbsp GF Kikkoman soy sauce
  • 1/4 tsp salt
  • 2 tsp cane sugar
  • Black Pepper
  • Optional: Roasted Peanuts/Cashews

How to Make:

  1. Cook your rice according to the instructions of the pack (with only 3/4 amount of the water specified).
  2. When the rice is cooked, spread out on a plate to cool completely.
  3. In a hot pan, saute onions till soft. Add in pineapples and bell pepper to caramelize for 3-5 minutes.
  4. Add in rice, garlic and seasonings. Mix well. Taste and adjust seasoning.
  5. Serve with fresh coriander, spring onions and roasted nuts.
  6. Edit Rice 10


Zoe & Mia

(This post is featured on Twinkly TuesdayHearth and Soul)


10 Comments Add yours

  1. Wow! This looks so colourful and delicious 🙂


    1. zoelaucy says:

      THANK YOU :)!!

      Liked by 1 person

  2. This looks amazing. My mother in law is constantly on the look out for vegan food that she can make when all the family are together. 🙂



    1. zoelaucy says:

      Thank you Nichole!!! I hope your mother-in-law will get to try this! Let us know how it turns out!! Thanks for stopping by!


  3. tinmccarthy says:

    What in the actual YUM is this???


    1. zoelaucy says:

      This is ONE of my most FAVORITE fried rice. Sometimes I can’t believe how easy it is. I just laughed when I saw your comment! Thanks again for stopping by!


  4. Farrah says:

    Hooray for pineapple fried rice! ❤ I love how festive it looks in its pineapple home, haha. This looks perfect, and definitely would impress any crowd! *-*


    1. zoelaucy says:

      Thanks Farrah! 🙂 ❤ I am obsessed with the pineapple boat too!!! I thought it was the best part! Although the rice was so amazing!


  5. Wow! You sure know the way to my heart! I even went straight to check out the tofu recipe – been craving it so badly and definitely going to give your recipe a try! 🙂


    1. zoelaucy says:

      Thank you!! 🙂 you’re so sweet! Thank you for your kind words! Please try the tofu recipe and let us know what you think!

      Liked by 1 person

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