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Instant Pot Vegan Thai Pineapple Fried Rice + Stovetop Method

This vegetarian Coconut and Pineapple Thai Fried Rice is an easy Instant Pot recipe you will want to make again and again.

Exotic flavours make this dish a treat for your taste buds and all within a couple of minutes. We love ours using our Homemade Thai curry paste.

Easy to prepare Coconut, Pineapple Thai Fried Rice.

Thai Pineapple Fried Rice

I love everything about this recipe. It is the perfect combination of gorgeous flavours yet easy to prepare.There is a surprising sweetness from the pineapple which works wonders with the savouriness of the soy sauce.

Creaminess from the coconut milk and a hint of spice from the Thai curry paste balance each other beautifully. A little lime juice and coriander round off the dish perfectly.

Why you’ll love this recipe

✓Suitable for Vegans and Vegetarians
✓Easy to find ingredients
✓Easy to make ahead of time
✓Lunch-box and potluck friendly
✓Ready within minutes

✓To make gluten-free, use Tamari instead of soy sauce.

✓The perfect balance of sweet and savoury

Easy to prepare Coconut, Pineapple Thai Fried Rice.

Cooking rice in Instant Pot

The trick with cooking rice in an Instant Pot is to really know the rice you are using. What works for one person will not work for you as each type and company of rice works differently.

I have seen recipes that cook rice in the Instant Pot for 5 minutes but honestly, if I did that, I’d end up with mush.

For the rice that we have used, 1 minute on low pressure is more than enough to get soft and fluffy rice.

The only way for you to work out what is best for you is to experiment. Start on less time and work your way.

If your rice does end up getting too soft, don’t let it go to waste, but make an easy rice pudding recipe.

We try to go easy on too many rice recipes day-to-day to watch our health, but we do love to indulge sometimes!

Instant Pot Cranberry and Saffron Rice – a delicious blend of Christmas with a Persian touch

Beetroot, Tofu and English Mustard is one of our autumn favourites.

Asparagus and Peanut Rice – celebrate spring and summer!

Burnt Garlic and Tofu Fried Rice – for another fried rice fix

Carrot and Coconut Pulao Rice – pairs wonderfully with so many curries

Paneer Tikka Biryani is for special occasions and one of the most satisfying Royal rice dishes!

Schezwan Fried Rice perfect for cold and winter days

Ingredients for Thai Coconut and Pineapple Fried Rice

1. Rice – we have used a good quality basmati rice.

2. Coconut Milk – adding a little when cooking the rice first will make the rice so creamy and fluffy! Alternatively, add only in the later steps when coconut milk is required.

3. Coconut Oil– you may use any other flavourless oil.

4. Onion – finely chopped

5. Garlic and ginger

6. Mix vegetables – we have used frozen mixed vegetables (carrots, peas and green beans) for ease but you can also use other vegetables.

7. Soy sauce – use tamari to make this rice gluten-free.

8. Thai curry paste – use either red or green. Keeping homemade thai paste in a jar in the fridge comes in handy!

9. Spring onion – keep the white part and green part separate as they go into the recipe at different stages.

10. Coriander – fresh coriander leaves for garnishing

11. Lime – use fresh lime juice or bottled

12. Black pepper powder

13. Red chilli flakes – can be left out if you find them too spicy

How to make Thai Pineapple Fried Rice in Instant Pot Step by step and video recipe

Note-follow step by step and video instructions to make Instant Pot Thai fried rice, for STOVETOP method and exact measurements check out recipe card at the bottom of the page.

To make coconut rice in the instant pot watch our video below.

Instant pot coconut rice

In the inner pot add washed rice, coconut milk and water. Set the LOW-PRESSURE COOK mode for 1 minute. After 10 minutes NPR open the lid and transfer the rice in another dish. Let it cool completely. Clean the inner pot or use another instant pot if you have more than one.

1. Select saute mode for 5 minutes, heat oil and add the onion.

2. Add ginger-garlic and saute for few seconds.

3. Roasted cashews and mixed vegetables and white pasts of the spring onion.

4. Add red Thai curry paste and mix.

5. Dark soy sauce.

6. Red dry chilli flakes, black pepper powder and salt.

7. Coconut milk.

8. Pineapple pieces.

9. Add cooked cold rice.

10. Lime juice.

11. Green parts of the spring onion-mix and serve.

Tips:

Make sure the rice you cook that has every grain separated.
For fried rice, you must cool the rice completely.
Even batter if you store cooked rice it in the fridge and later coo fried rice.

Easy to prepare Coconut, Pineapple Thai Fried Rice.

How to store Thai Fried Rice

Fridge – rice spoils easily so as soon as it has cooled, place in a Tupperware and store in the fridge. It will stay fresh for up to 2 days.

Freezer – you can freeze this rice. Store in a freezer-friendly container and freeze for up to 4-6 weeks. Once defrosted, reheat thoroughly. You may find that the rice and vegetables may lose their texture a little.

 

Easy to prepare Coconut, Pineapple Thai Fried Rice.

 

Other Thai Recipes


1. Thai green curry hummus

2. Vegan Thai Peanut Noodles

3. Thai Sweet Potato, Chickpea and Mushroom Curry

4. Roasted Thai Cauliflower Soup

5. Mango-Coconut Tapioca Pudding

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vegan pineapple thai fried rice in a pan

Vegan Coconut and Pineapple Thai Fried Rice

Hayley Dhanecha
This great tropical flavoured Coconut, Pineapple Thai Fried Rice is incredibly delicious and this fantastic recipe is a keeper! It is totally plant-based and gluten-free!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 hours
Course lunch, Main Dish
Cuisine Thai
Servings 6 servings
Calories 668 kcal

Ingredients
  

  • 500 g basmati Rice - I used sella basmati)
  • 400 ml coconut Milk
  • 250 g pineapple chunks
  • 2-3 tbsp. thai red curry paste
  • 150 g cashew nuts lightly roasted
  • 1 onion finely chopped
  • 1 tbsp. ginger-garlic Puree
  • 1 bunch spring onion
  • 200 g mixed vegetables (-carrots-green peas, green beans, corn)
  • 1 teaspoon salt
  • ½ tsp. black pepper powder
  • 1 tsp. red chilli flakes
  • 1 tsp. soy sauce
  • 1 tbsp. lime juice
  • 2-3 tbsp. coriander leaves
  • 2-3 tbsp. coconut oil or any other oil

Instructions
 

  • Wash rice under water till water runs clean and set aside to soak for half an hour or more.
    500 g basmati Rice
  • Bring it to boil 200 ml of water and coconut milk on a gentle heat.
    400 ml coconut Milk
  • Once coconut mixture starts boiling add rice. Keep the heat on medium.
  • Cover the lid and cook the rice on a low heat and cook as you would do regular rice.
  • Once the rice is done, leave to cool at least 2 hours. I leave it 10 hours in a refrigerator.
  • When you are ready to fry the rice, heat oil in a wok or pan.
    2-3 tbsp. coconut oil
  • Add onion and ginger-garlic paste.
    1 onion finely, 1 tbsp. ginger-garlic Puree
  • Add steamed vegetables and stir for a couple of minutes.
    200 g mixed vegetables
  • Add roasted cashew nuts and white parts of spring onions.
    150 g cashew nuts, 1 bunch spring onion
  • Now add red curry paste, soy sauce, salt, black pepper powder and red chilli flakes.
    2-3 tbsp. thai red curry paste, 1/2 tsp. black pepper, 1 tsp. red chilli flakes, 1 tsp. soy sauce, 1 teaspoon salt
  • Stir everything and add pineapple chunks.
    250 g pineapple chunks
  • Then add cooked rice, mix everything well.
  • Add lime juice, mix once again.
    1 tbsp. lime juice
  • Cook the rice couple of minute but make sure rice doesn’t stick to the bottom of the pan.
  • Turn off the heat, garnish the rice with the fresh coriander and green parts of spring onion.
    2-3 tbsp. coriander leaves
  • Serve hot with extra wedges of lime.
  • Enjoy!

Video

Nutrition

Nutrition Facts
Vegan Coconut and Pineapple Thai Fried Rice
Serving Size
 
1
Amount per Serving
Calories
668
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
482
mg
21
%
Potassium
 
586
mg
17
%
Carbohydrates
 
89
g
30
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
14
g
28
%
Vitamin A
 
3109
IU
62
%
Vitamin C
 
11
mg
13
%
Calcium
 
77
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Recipe Rating




Laurie

Monday 9th of January 2023

Looks delicious!! However, I'm confused by this at the stove top portion of the recipe instructions:

prep time: 10 H & 30 Mcook time: 15 Mtotal time: 10 H & 45 M

Can you please explain for me. Thank you.

Hayley

Monday 9th of January 2023

@Laurie, thank you for visiting JCO. In stovetop method we made rice and left it overnight in the fridge for 10 hours,thus prep time is 10H. However, you can make rice, let it cool about an hour and stir fry too. Hope this helps.

Debbie

Wednesday 26th of October 2022

Is the 500g of basmati rice a misprint? It seems like a lot of rice for 4 servings. Just wanted to check before I make this.

Hayley

Wednesday 26th of October 2022

@Debbie, it is 500 g rice. We serve this as main meal :)

Vegetarian Thai Green Curry Paste (easy, authentic) | J Cooking Odyssey

Wednesday 16th of March 2022

[…] This thai green curry paste forms a delicious base for so many vegetarian and vegan recipes. I love using fresh paste in Thai Sweet Potato, Chickpea and Mushroom Curry and Pineapple and Coconut Thai Fried Rice […]

code2cook

Friday 5th of October 2018

pineapple with coconut sounds interesting. Having fried rice with both of them surely brings so much flavors. looks great

mildly indian

Tuesday 23rd of January 2018

Ever satisfying flavours of pineapple and coconut. This must be one of the best flavours on a rainy day