This amazing pineapple fried rice is bursting with sweet and savory flavors!
This dish is like a party in your mouth. Juicy pineapple chunks are mixed with savory rice, colorful veggies, and crunchy cashews. It’s an explosion of textures!
I love how easy it is to make, too. Just stir-fry everything in one pan, and it’s ready in minutes. And serving the fried rice in the hollowed-out pineapple shell makes for a stunning presentation!
It’s sure to become a regular in your meal rotation.
Why You’ll Love This Pineapple Fried Rice
Tropical Flavor: The sweet and tangy pineapple chunks provide a delightful tropical twist.
Impressive Presentation: Serving this vibrant fried rice in hollowed-out pineapple halves makes for a stunning, Instagram-worthy presentation.
Quick and Easy: It takes just a few simple ingredients and less than 30 minutes of cooking time.
Crowd-Pleaser: This dish appeals to both kids and adults alike. It’s a guaranteed hit at potlucks and gatherings!
Ingredients
- Jasmine Rice: It has a light, fluffy texture and subtle floral aroma.
- Fresh Pineapple: The star of the dish! They add a delightful tropical twist.
- Vegetables: A vibrant medley of red bell pepper, frozen peas, and carrots adds pops of color and crunch.
- Aromatics: Onion, garlic, and ginger are the backbone of the dish.
- Raw Unsalted Cashews: For added protein and a satisfying crunch in each forkful.
- Eggs: To provide richness and a classic fried rice element.
- Oils: I use vegetable oil for high-heat stir-frying and a dash of sesame oil for a nutty, toasty finish.
- Seasonings: It’s a balanced blend of soy sauce, chili garlic sauce (or sriracha), salt, and white pepper to enhance all the flavors.
- Garnish: Vibrant green onions and fresh cilantro add a final pop of color.
How to Make Pineapple Fried Rice
This rice is just so easy to make! Follow these simple steps.
1. Prepare the rice. If using day-old rice, break up clumps. If using freshly cooked rice, spread on a baking sheet to cool completely.
2. Mix the sauce. Combine the soy sauce, sesame oil, salt, and white pepper in a small bowl. Set aside.
3. Cook the eggs. Heat 1 tbsp oil and scramble the beaten eggs. Remove from the pan.
4. Sauté the aromatics. Add 1 tbsp oil, then sauté the onion, garlic, and ginger until fragrant.
5. Stir-fry the veggies. Increase the heat to high, and add the bell pepper, pineapple, peas, carrots, and cashews. Stir-fry for 2-3 minutes.
6. Add the rice and eggs. Add the cooked rice, soy sauce mixture, and scrambled eggs back to the pan. Stir-fry for 2-3 minutes.
7. Season to taste. Taste and adjust the seasoning with more soy sauce, salt, pepper, or chili sauce if needed. Stir in the sesame oil.
8. Garnish and serve. Remove from heat and garnish with green onions and cilantro. Serve hot, in a pineapple boat, if desired.
Tips for the Best Pineapple Fried Rice
These tips will make your rice even better.
- Day-old is ideal. Use day-old or leftover rice that’s been refrigerated. The cold, dry grains will fry up better and not clump together. If using fresh rice, spread it out on a baking sheet to cool completely first.
- Dial up the heat. Cook the fried rice in a very hot wok or large skillet over high heat. This allows it to fry properly and develop some caramelization.
- Switch it up. Toss in chicken, shrimp, pork, or tofu. Or add carrots, peas, bell peppers, cabbage, broccoli, etc. For a tropical twist, add mango or coconut flakes.
- Timing is everything. Stir in the pineapple chunks at the end of cooking to avoid them becoming mushy and releasing too much liquid.
- Get creative with garnishes. Finish the pineapple fried rice with sliced green onions and chopped cilantro for freshness, color, and flavor.
How to Store
To Store: Let the pineapple fried rice cool completely, then transfer it to an air-tight container and refrigerate for up to 4 days. Press plastic wrap directly onto the surface of the rice to prevent drying out.
To Reheat: For small portions, reheat in the microwave for 1-2 minutes, stirring halfway through. For larger portions, reheat in a skillet over medium heat. Add a splash of water or broth, stirring frequently until heated through.
More Fried Rice Recipes to Try
Chicken Fried Rice
Bacon Fried Rice
Panda Express Fried Rice
Benihana Fried Rice
Pineapple Fried Rice
8
servings10
minutes10
minutes173
kcalThis Pineapple Fried Rice Is Even Better than Takeout! It’s Packed with Sweet and Savory Tropical Flavors for A Truly Unforgettable Experience.
Ingredients
2 cups cooked and chilled jasmine rice (preferably day-old rice)
1 1/2 cups fresh pineapple, cut into small chunks
1/2 red bell pepper, diced
1/2 onion, finely diced
1 clove garlic, minced
1 tablespoon ginger, grated
1/2 cup frozen peas and carrots
1/2 cup raw unsalted cashews
2 eggs, beaten
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1-2 teaspoons chili garlic sauce or sriracha (optional)
Salt and white pepper to taste
Chopped Green Onions and Cilantro for Garnish
Instructions
- If using day-old rice, break up any clumps. If using freshly cooked rice, spread it on a baking sheet and let cool completely.
- Mix together the soy sauce, sesame oil, a pinch of salt and white pepper in a small bowl. Set aside.
- Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs and set aside.
- Add the remaining 1 tbsp of oil to the pan. Stir-fry the onion for 1 minute until softened. Add the garlic and ginger and cook for another minute until fragrant.
- Increase the heat to high and add the bell pepper and pineapple. Stir-fry for 2-3 minutes until slightly caramelized. Add the peas, carrots, and cashews and stir fry for an additional 2 minutes.
- Add the rice, soy sauce mixture, and scrambled eggs back to the pan. Stir fry for 2-3 minutes, until the rice is heated through and well combined with the other ingredients.
- Taste and season with more soy sauce, salt, pepper, or chili sauce if needed. Remove from the heat and stir in the sesame oil.
- Garnish with Chopped Green Onions and Cilantro. Serve Hot, in Hollowed-Out Pineapple Halves if Desired.
