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Pineapple Chicken Rice Recipe

This vibrant stir-fry combines crispy bacon, juicy chicken, plump shrimp, fluffy rice, and sweet pineapple with bold flavors of curry, soy, and fish sauce. Finished with fresh herbs and a touch of heat, it’s a tropical, savory-sweet dish that’s ready in minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6 people
Calories 267 kcal

Equipment

  • Wok or large skillet
  • Slotted spoon
  • Paper towels
  • Mixing spoon or spatula
  • Knife
  • Cutting board

Ingredients
  

  • 3 egg yolks beaten
  • 4 teaspoons curry powder divided
  • 3 green onions finely chopped
  • ¼ cup chopped fresh pineapple
  • 3 slices bacon diced
  • 1 red Thai bird chile pepper finely chopped
  • 4 ounces chicken breast cut into small cubes
  • 1 tablespoon soy sauce
  • ½ teaspoon white sugar
  • 2 teaspoons fish sauce
  • 3 cups cooked jasmine rice
  • 4 ounces tiger prawns peeled and deveined
  • 3 shallots sliced
  • 2 tablespoons whole cilantro leaves
  • 1 teaspoon vegetable oil or as needed (Optional)

Instructions
 

  • Place diced bacon in a wok or large skillet over medium-high heat. Cook and stir until crispy, about 10 minutes.
  • Remove bacon with a slotted spoon and place on a paper towel-lined plate. Leave the bacon drippings in the wok.
  • Add sliced shallots to the bacon drippings and stir over medium-high heat until fragrant and light brown, 1–2 minutes.
  • Add cubed chicken breast and cook without stirring for 45 seconds to 1 minute to brown one side, then stir and continue cooking until fully browned, about 1 more minute.
  • Stir in 2 teaspoons of curry powder and mix until the chicken is evenly coated.
  • Push the chicken to the sides of the wok to create a well in the center.
  • Pour vegetable oil into the well and add beaten egg yolks then cook and stir until the yolks are just set, 1–2 minutes.
  • Add cooked jasmine rice and stir to break it up and combine.
  • Mix in chopped red Thai bird chile, cilantro leaves, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar.
  • Add peeled and deveined tiger prawns; cook until they turn pink and are cooked through, about 2 minutes.
  • Gently fold in chopped fresh pineapple, green onions, and the reserved crispy bacon.

Notes

  • Crack the egg yolks separately into a small bowl to avoid shells and ensure quick handling.
  • If you prefer less spice, remove seeds from the chile pepper or reduce the amount.