Slow Cooker Thai Pineapple Fried Rice
This Slow Cooker Thai Pineapple Fried Rice is a hands-off twist on the classic Thai street food favorite, gently simmering jasmine rice with juicy pineapple, aromatic curry spices, veggies, and a touch of sweetness and savory depth for tender, flavor-infused results without constant stirring.
Why You’ll Love This Recipe
As an experienced chef, I adore this recipe because it captures the vibrant sweet-savory balance of authentic Thai pineapple fried rice while making it incredibly effortless with your slow cooker. Traditional versions require high-heat wok tossing for that signature texture, but this slow cooker adaptation lets the flavors meld slowly over hours—think tender rice infused with curry powder, garlic, soy, and bright pineapple chunks that stay juicy without turning mushy.
It’s perfect for busy days when you want restaurant-quality Thai comfort food waiting for you at dinnertime. The tropical sweetness from pineapple pairs beautifully with nutty cashews, fresh veggies, and a hint of spice, creating layers of flavor in every bite.
Plus, it’s mostly hands-off, customizable for dietary needs, and feels like a sunny escape on your plate—ideal for family dinners, meal prep, or impressing guests with minimal effort. You’ll love how it transforms simple ingredients into something exotic and satisfying!
Slow Cooker Thai Pineapple Fried Rice
Hands-off slow cooker Thai pineapple fried rice: sweet, savory, aromatic, and full of tropical flavor with minimal effort.
Ingredients
- 2 cups jasmine rice (uncooked for fully slow-cooked version, or 4-5 cups pre-cooked day-old for quicker method)
- 1 ½ cups fresh pineapple chunks (or drained canned)
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 small onion, finely chopped
- 3-4 garlic cloves, minced
- 2-3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce (or extra soy for vegan)
- 1-2 tsp curry powder (Thai-style mild)
- 1 tsp sugar
- 2 ½ cups vegetable or chicken broth (adjust if using pre-cooked rice)
- ½ cup roasted cashews
- Juice of 1 lime
- Fresh cilantro and sliced green onions for garnish
- Optional: 1-2 tsp sesame oil for finishing
Instructions
- Get everything ready with excitement! Chop your onion, mince the garlic, dice the bell pepper, and cut the pineapple into bite-sized chunks. This colorful prep is half the fun—your kitchen will already smell like a Thai adventure!
- Layer the base in your slow cooker. Add the uncooked jasmine rice (or pre-cooked if using), diced onion, minced garlic, bell pepper, peas, and pineapple chunks. Spread them evenly for even flavor magic.
- Whisk up that irresistible sauce. In a small bowl, mix the soy sauce, fish sauce (or substitute), curry powder, sugar, and broth. Give it a good stir—this is where the sweet-savory Thai soul comes alive!
- Pour and stir gently. Drizzle the sauce over the ingredients in the slow cooker. Toss everything lightly to coat—no need to overmix; just let the flavors start mingling.
- Set it and forget it (almost!). Cover and cook on low for 4-6 hours or high for 2-3 hours. The rice will become tender and infused with all those tropical aromas—your home will smell incredible!
- Check and fluff midway if you can. Around halfway through, give it a gentle fluff with a fork to ensure even cooking. If it looks dry, add a splash more broth.
- Add the finishing crunch. In the last 15-30 minutes, stir in the roasted cashews so they stay nice and toasty without softening too much.
- Brighten it up! Once done, squeeze in fresh lime juice and drizzle a little sesame oil if using. Taste and tweak—more soy for saltiness, more lime for zing!
- Garnish like a pro. Sprinkle generously with chopped cilantro and sliced green onions for freshness and color. It makes the dish look as vibrant as it tastes.
- Serve and enjoy the compliments! Scoop into bowls (or a pineapple boat for extra flair), dig in while warm, and savor every sweet, savory, aromatic bite. You've just made Thai magic at home!
Notes
Best with day-old rice if pre-cooked to avoid mushiness. If using uncooked rice, ensure enough liquid for absorption. This is naturally vegetarian-adaptable and gluten-free with tamari. For authentic flair, serve with lime wedges on the side.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 303Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 2mgSodium 657mgCarbohydrates 47gFiber 4gSugar 12gProtein 9g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Use day-old or chilled cooked jasmine rice for the best texture—it absorbs flavors without getting gummy in the slow cooker. Fresh pineapple gives the brightest taste, but drained canned works great in a pinch.
Add proteins like shrimp, chicken, or tofu toward the end (last 30-60 minutes) to avoid overcooking. For extra authenticity, toast cashews separately and stir them in at the finish for crunch.
Low and slow (4-6 hours on low) prevents sogginess; avoid high heat unless you’re short on time. Taste and adjust seasoning after cooking—add more soy, lime, or sugar as needed. Garnish generously with cilantro, green onions, and a squeeze of lime to brighten it up right before serving.
Ingredients Notes
Jasmine rice is key here—its fragrant, slightly sticky nature holds up beautifully in the slow cooker and soaks up the Thai-inspired sauce. Use uncooked rice if you want it to cook fully in the cooker (with extra liquid), or start with pre-cooked day-old rice for faster results and firmer grains.
Fresh pineapple chunks bring natural sweetness and juiciness that balances the savory elements; opt for ripe but firm pieces to avoid excess moisture. Curry powder (mild Thai-style) adds warm, aromatic notes without overwhelming heat—feel free to use red or yellow curry paste for deeper flavor.
Soy sauce and a touch of fish sauce (or vegetarian alternative) provide umami depth, while garlic and onion build the savory base. Frozen peas and diced bell peppers add color, texture, and nutrition without extra prep. Roasted cashews offer crunch and nuttiness—add them last to keep them crisp. Lime juice and cilantro finish with fresh zing, making every bite pop.
Variations and Substitutions
Make it vegan by skipping fish sauce and using soy sauce or tamari instead, plus tofu or chickpeas for protein. For a protein-packed version, stir in cooked shrimp, diced chicken, or pork during the last hour so it stays tender.
Spice lovers can amp it up with Thai red chili paste, fresh chilies, or sriracha. Swap jasmine rice for brown rice (increase liquid and cook time slightly) for a heartier, nuttier twist. If pineapple feels too sweet, reduce it and add more veggies like carrots, broccoli, or snap peas. Gluten-free? Use tamari in place of soy sauce.
For a coconut twist, stir in a splash of coconut milk at the end for creaminess. Turn it into a full meal by serving in a hollowed pineapple half for that wow factor, or add scrambled eggs mixed in for extra richness like some classic versions.
Storage Options
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of water to revive moisture, or stir-fry quickly in a pan for crispier edges. It freezes well—portion into freezer bags for up to 2 months; thaw overnight in the fridge before reheating. The flavors actually deepen after a day or two, making it excellent for meal prep!
Dish Gallery
Please share this Slow Cooker Thai Pineapple Fried Rice with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Thai Peanut Noodles
