Pineapple Fried Rice
Craving a dish that feels like a mini vacation? Pineapple Fried Rice is here to deliver!
This recipe blends savory, sweet, and tangy flavors into a vibrant bowl of golden fried rice studded with pineapple chunks, crunchy veggies, and irresistible seasonings.
Perfect for weeknight dinners or as a showstopper at your next gathering, this dish brings the tropics to your table in under 30 minutes!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Prepare the Ingredients
Begin by cutting your pineapple into bite-sized chunks if using fresh pineapple. Dice the red bell peppers and slice the green onions thinly. Toast the cashews in a dry skillet over medium heat until they turn golden and aromatic. Whisk together soy sauce and sesame oil in a small bowl. Have everything ready before you start cooking—this dish moves quickly!
Sauté the Aromatics
Heat sesame oil in a large black wok over medium-high heat until shimmering. Add the minced garlic and ginger, stirring constantly for 30 seconds to release their fragrant aroma. Be careful not to let them burn.
Cook the Vegetables and Pineapple
Add the diced bell peppers, green peas, and pineapple chunks to the wok. Stir-fry them briskly for 3–4 minutes, allowing the vegetables to soften slightly and the pineapple to caramelize at the edges for a sweet, smoky flavor.
Add the Rice
Push the vegetables to the side of the wok, creating space in the center. Add the cold, day-old rice, breaking apart any clumps with a spatula or wooden spoon. Let the rice sit for a minute to heat through and slightly crisp on the bottom before stirring it into the vegetables.
Season and Garnish
Pour the soy sauce mixture evenly over the rice and vegetables, stirring continuously to coat everything in the flavorful sauce. Toss in the toasted cashews for crunch. Remove from heat and garnish with freshly chopped cilantro and sliced green onions.
Serve in Style
For an extra touch, serve the fried rice in a hollowed-out pineapple half for a tropical presentation.
Pro Tips
- Day-Old Rice: Use rice cooked the day before and refrigerated for firmer grains that won’t clump.
- Customize Veggies: Swap or add your favorite vegetables like carrots, broccoli, or snap peas for extra nutrition and crunch.
- Protein Boost: Add cooked shrimp, chicken, or tofu for a heartier version.
- Caramelize Pineapple: Sauté pineapple chunks until golden to enhance their sweetness.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or oil to rehydrate.
- Freezing: Avoid freezing as the texture of the pineapple and veggies may change.
Pineapple Fried Rice
Description
Golden fried rice tossed with juicy pineapple chunks, crisp vegetables, and aromatic seasonings for a tropical twist on a beloved classic.
Ingredients
Instructions
- Heat a large wok or skillet over medium-high heat. Add sesame oil, garlic, and ginger, and sauté until fragrant.
- Toss in diced bell peppers, green peas, and pineapple chunks. Stir-fry until the vegetables are tender-crisp and the pineapple is slightly caramelized.
- Push the veggies to one side of the wok and add the rice, breaking up any clumps.
- Pour soy sauce over the rice and mix everything together until evenly coated and heated through.
- Stir in toasted cashews, then garnish with green onions and cilantro. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 58g20%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Add chili flakes or sriracha for a spicy kick.
- For a gluten-free version, use tamari instead of soy sauce.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
