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Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

By: Lisa Guy

This healthy fried rice goes perfectly as a side dish served with salmon, chicken or tofu. Pineapple is a fabulous source of vitamin C, which is essential for a strong-functioning immune system, healthy skin and is needed for iron absorption. Pineapple is also loaded with phytochemicals called flavonoids, which have potent antioxidant and anti-inflammatory properties that help protect against cardiovascular disease and certain types of cancers.



Prep time

Cook time



  • 1 whole ripe pineapple
  • 1 organic egg
  • 1 tbsp milk
  • 1⁄2 large red capsicum, diced
  • 3 shallots, sliced
  • 1/3 cup frozen or fresh peas
  • 3 cloves garlic, minced
  • 1⁄2 tsp ginger paste
  • 3 cups cooked basmati rice
  • 1⁄4 tsp ground turmeric
  • 1-2 tbsp tamari
  • Pinch chilli flakes
  • Handful coriander, roughly chopped
  • 1/3 cup roasted cashews


  • Cut your pineapple in half lengthways. Cut out the flesh and then keep the outside skins as bowls to serve your fried rice in. You want around 2 cups of diced pineapple for your fried rice.
  • Whisk an egg with 1 tbsp of milk, then fry in a frying pan over medium heat. Flip and cook both sides. Cut into dice on a chopping board and then set aside.
  • Add capsicum, shallots, peas, garlic, ginger, and pineapple to your frying pan and cook for 4 mins. Add rice, egg, turmeric, tamari, chili flakes, and coriander and toss through cashews, and cook for another 3 minutes.
  • Serve fried rice in pineapple bowls.
  • Tip: Cook the rice the day before and put it in the fridge. This will make your rice less sticky.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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