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Satay Pineapple Fried Rice

by Tansy Boggon

If you love satay and pineapple, you’re in for a treat with this recipe for Satay Pineapple Fried Rice.

I can’t remember how the idea for this recipe came to me as I don’t think I’ve had anything quite like it before. It’s a fusion of the Thai dishes, satay and pineapple fried rice.

The recipe calls for one fresh pineapple, although you could use equivalent canned pineapple in natural juices. Also, if you love the idea of creating pineapple boats, which often pineapple fried rice is served in Thailand, you’re welcome to give that a try with this recipe.

I generally don’t get all that fancy with this dish. It is a bit of a throw it together quick-meal to have mid-week. We love it as a mid-week meal as there are only two of us and this dish ensures we have leftovers for us both the following day.

Satay Component

The satay flavour of this dish comes from peanut butter mixed with puréed pineapple and spices. So, unlike traditionally made satay sauces or those you can buy in the supermarket, there are no added sugars.

All the sweetness of the satay comes from the pineapple!

Pineapple Fried Rice Component

The ‘fried rice’ component is not separated from the satay sauce in this recipe—I’ve just mixed it all up. However, you could omit the rice and serve it on the side if you prefer. I mostly mix it together because that’s what ends up happening when eating anyway.

Feel free to modify the recipe in any way that suits you—that’s essentially how I came up with it. You too might come up with your own version. Enjoy!

Satay Pineapple Fried Rice

Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Keyword: vegan, dairy-free, sugar-free, vegetarian
Servings: 4
Author: Tansy Boggon


  • 1 pineapple, skin removed and diced (or scoop out to create pineapple boats) (~700 - 800 g flesh)
  • ½ cup peanut butter (130 g)
  • 1 tablespoon olive or peanut oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 teaspoon fresh ginger, finely grated (or dry ground ginger)
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • ½ teaspoon chilli flakes
  • 2 carrots, diced or julienne
  • 1 cup veggies of choice (baby corn, snow peas, capsicum, bamboo shoots, celery etc.)
  • 2 tablespoons coconut aminos or reduced salt tamari or soy sauce
  • ½ teaspoon black pepper
  • 2-3 cups cooked brown rice (I also use a rice and quinoa combo - pictured)


  • Place half the pineapple and all the peanut butter into a blender or food processor and purée until achieve a thick sauce-like consistency. Set aside. (Image: puréed pineapple only - you can see how sauce like it becomes!)
    pureed pineapple in food processor
  • Ensure the carrots, veggies and brown rice are pre-prepared and set aside before start cooking.
  • Heat oil in a frypan or wok on medium-high heat. Add onion and sauté for 2 minutes, until slightly translucent.
  • Then add garlic and ginger, cooking for another 1-2 minutes.
  • Add spices and stir through for about 1 minute.
  • Then combine the carrots.
  • If at any time during cooking, it becomes dry or the spices start to burn, add a little water, a tablespoon at a time.
  • Once carrots start to soften, add the 2 cups of vegetables and remaining diced pineapple.
  • Then add the pineapple peanut butter purée. Stir through.
  • Once sauce is hot add in coconut aminos, pepper and rice. Stir until rice is warmed through.
  • Enjoy!


Topping Ideas
Satay Pineapple Fried Rice is delicious as is. However, you can add some toppings for extra texture and visual appeal.
Crispy Toppings
Sprinkle with some crushed roasted peanuts or seeds lightly fried in coconut aminos or reduced-salt tamari or soy sauce.
You could also fry strips of fresh ginger in oil to create crispy ginger pieces as a topping.
Green Toppings
Sprinkle with finely sliced green onion or coriander leaves.
Zesty Toppings
Top with thinly sliced red chilli or lemon or lime wedges.
Give it a protein oomph!
If you want more protein, you can add a tin of chickpeas, some lightly fried cubes of tempeh or shredded chicken.
Want to serve it in pineapple boats?
If you’d like to serve this dish in pineapple boats, cut the pineapple in half lengthwise. Then use a knife to cut into the flesh lengthwise, parallel to the skin, being careful not to cut through the skin.
Cut numerous parallel gouges, so that you can cut out the core. Then use a strong spoon to scoop out excess flesh.
You now have a boat that you can serve the Satay Pineapple Fried Rice!


fork digging into a bowl of satay pineapple fried rice

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