Curry Pineapple Fried Rice with Chicken Sausage

If your mouth was throwing a party, fresh pineapple, curry powder and sticky rice would be the superstars on the invite list. I love EVERYTHING about those three. Combine them and I won’t stop eating until my stomach bursts or I run out of food.

This pineapple chicken fried rice tosses browned chicken sausage, onion, carrots and red bell pepper with yellow curry powder, juicy pineapple and sticky white rice.

The Best Pineapple Chicken Fried Rice (Inspired by Taiwan)

I lived in Taiwan for 18 months over 8 years ago. Even though time has passed, my mouth has a great memory. How could it forget juice running down my chin after gracefully (HA!) biting into a fresh mango? Or the creamy peanut butter that resembled dessert more than a nut butter?

But one of my most favorite dishes was pineapple fried rice. You purchase most meals from street food vendors, and the tried and tested way to keep flies away was a fan turned on high with a couple of strings attached. There was a vendor just a short bike ride away (oh, did I mention I rode a bike the entire time, AND in a skirt?). They made THE best pineapple sausage fried rice. Crunchy vegetables, juicy pineapple, tender sausage and, of course, perfect rice.

Well, you can take this girl out of Taiwan, but you can’t take the Taiwan out of this girl. With a little tweak here and a little tweak there, I nailed this recipe! The only thing lacking was that I didn’t have enough flies flying around my kitchen. Shame.

Why You’ll Love This Pineapple Fried Rice

• Sweet, savory and warm. Juicy pineapple and yellow curry powder make every bite pop.
• Crunchy vegetables. Onion, carrots and red bell pepper stay crisp tender.
• Two pans at once. The rice simmers while the sausage and vegetables cook, so dinner comes together fast.
• Easy to switch up. Use chicken, turkey or lean pork sausage.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• White rice: Sticky rice is the only way to go. Remember our heart to heart about rice in my Steak Stir-fry recipe? Not only will it make you look like a master chopstick user, but the quality is MILES above the rest. To make sure you get sticky instead of mushy, I suggest buying rice in packaging you can’t read because it’s all in characters. I really like the Homai brand at Costco. It’s worth investing in some quality rice.
• Water, salt and black pepper: The rice simmers in seasoned water, so it is flavorful before it ever meets the pan.
• Olive oil: Just enough to brown the sausage and soften the vegetables.
• Chicken sausage: I’m head over heels for Al Fresco chicken sausage. I’m not an affiliate or sponsor, I just love them! I use them in several recipes like my Easy Sausage, Potato, and Carrot Stew and my Chicken Sausage and Rice Soup. My favorite flavors for this recipe are Sweet Italian Style and Chipotle Chorizo with Mango. Turkey or lean pork link sausage works too.
• Sweet onion: Sweet onions soften quickly and add mellow sweetness that goes beautifully with the pineapple.
• Carrots: Peeled and diced small so they cook in a few minutes and keep a little crunch.
• Red bell pepper: Added last and cooked only until slightly tender, so it stays bright and crisp.
• Yellow curry powder: Gives the whole dish its golden color and warm, gently spiced flavor. Brands vary in heat, so taste and adjust.
• Fresh pineapple: Cut into small chunks so there is pineapple in every bite. Fresh pineapple is juicier and brighter than canned. Pick one that smells sweet at the base.

How to Make Pineapple Chicken Fried Rice

1. Cook the rice. In a large frying pan, bring the water, salt and pepper to a boil. Stir in the rice, cover, reduce to a simmer and cook for 20 minutes, until the water is absorbed and the rice is tender and sticky. Keep the lid on while it simmers so the steam can do its work.
2. Brown the sausage. Meanwhile, heat the olive oil in another large frying pan over medium heat for 1 to 2 minutes. Add the sausage pieces and brown for 3 to 4 minutes, stirring often, until golden on the edges. If your sausage is raw rather than fully cooked, cook it until it reaches 165°F for chicken or turkey or 160°F for pork.
3. Cook the vegetables. Add the onion and carrots and cook for 3 to 4 minutes, until the onion is soft and translucent. Add the bell pepper and cook only until slightly tender, about another 3 to 4 minutes.
4. Add the flavor. Stir in the curry powder and pineapple chunks and mix well until everything is coated and fragrant.
5. Toss with rice. Remove the pan from the heat, add the cooked rice and mix well until the rice is evenly golden and the pineapple juice is spread through every grain. Serve warm and enjoy!

Pineapple Chicken Fried Rice FAQs

• What kind of rice is best? Sticky white rice. Quality rice cooks up sticky instead of mushy and is easy to eat with chopsticks.
• Is this made with chicken breast? No. It uses chicken sausage cut into 1 inch pieces. Turkey or lean pork link sausage works too.
• Which Al Fresco flavors work best? Sweet Italian Style and Chipotle Chorizo with Mango are my favorites for this recipe.
• Can I use canned pineapple? Fresh pineapple is juicier and brighter. If you use canned, drain it well so the rice doesn’t turn soggy.
• Can I make it ahead? Yes. Cook it, cool it quickly and refrigerate it in shallow containers. It reheats well in a skillet or the microwave for easy lunches.
• Is it spicy? Yellow curry powder is warm, not hot. Start with the amount in the card and add more if you like.
• How do I store leftovers? Cool and refrigerate within 2 hours, then enjoy within 3 to 4 days. Reheat until steaming hot, or 165°F.
• Can I use leftover rice? Yes. Chilled cooked rice works well. Stir it in and heat until hot all the way through.
• Can I use brown rice? You can, but it needs more water and a longer simmer, and it won’t be as sticky. Follow the package directions for the rice, then toss it in at the end.

Ways to Customize Pineapple Fried Rice

• Change the sausage: Try a different Al Fresco flavor, or use turkey or lean pork link sausage.
• Add more vegetables: Frozen peas, chopped green onions or diced zucchini fit right in with the carrots and peppers.
• Turn up the heat: Add a pinch of red pepper flakes with the curry powder, or use a spicier sausage.
• Finish with a splash: A drizzle of soy sauce or a squeeze of lime right before serving adds a salty or bright finish.

Kitchen Tools for This Recipe

Pineapple Sausage Fried Rice

Pineapple sausage fried rice made with browned chicken sausage, sweet onion, carrots and red bell pepper, tossed with yellow curry powder, fresh pineapple and sticky white rice. Sweet, savory and warmly spiced.

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Ingredients

  

• 4 cups water
• 1 tsp salt
• 1 tsp black pepper
• 2 cups white rice
• 1 Tbs olive oil
• 2 12 oz chicken, turkey, or lean pork linked sausage, cut into 1 inch pieces
• 1 large sweet onion diced
• 3 large organic carrots peeled and diced
• 1 large red bell pepper washed and diced
• 2 tsp yellow curry powder
• 4 cups fresh pineapple cut into small chunks

Instructions

 

• In a large frying pan, bring water, salt, and pepper to a boil. Add rice, cover, reduce to simmer, and cook for 20 minutes.
• Meanwhile in another large frying pan over medium heat, heat olive oil for 1 to 2 minutes. Add sausage. While stirring frequently, brown sausage for 3 to 4 minutes.
• Add onion and carrots. Cook for 3 to 4 minutes and then add bell peppers. Cook only until bell peppers are slightly tender (about another 3 to 4 minutes).
• Add curry powder and pineapple chunks. Mix well.
• Remove from heat. Add cooked rice and mix well. Serve and enjoy!

Made this fried rice? Leave a star rating in the recipe card and tell me which sausage you used in the comments below. Your feedback helps other cooks.

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