Turn ordinary rice into Pineapple Fried Rice, a tropical sensation with sweet pineapple, fresh veggies, and bold flavors in every bite!
If you ever get bored with cooking and eating an ordinary pot of rice, there are many ways to remedy that. There are simple solutions like Seasoned Rice or Ginger Rice. But one of my favorite things to do with rice is to make pineapple fried rice. The dish has its roots in both Thai and Chinese cuisine and is unlike any bowl of rice I’ve had before. Of course, it’s not just pineapple added to rice either. There are vegetables, a scrambled egg, soy sauce, and a few other ingredients for one of the most flavorful rice dishes you’ll ever have.
Pineapple fried rice covers virtually all areas of the flavor spectrum. It’s a little bit sweet, a little bit sour, a little bit salty, and even a little savory. The texture of this dish is also distinct from other rice recipes. There are chunks of pineapple, pieces of pepper, scrambled egg, and even a little bit of crunch from the cashews. This is a recipe I make when I need something quick and easy for lunch, or as a great side dish, so it offers some versatility. The bottom line is that if you haven’t tried my version before, you don’t know what you’re missing.
Have Fun With A Fresh Pineapple
Using fresh pineapple for this recipe isn’t just about the taste – it’s about the experience. Fresh pineapple has a vibrant sweetness and juicy texture you just don’t get from canned versions. If you can, use a whole pineapple and turn it into both an ingredient and a serving dish. Cut it in half lengthwise, then use a small, sharp knife to score around the edges and create a grid pattern in the flesh. Next, scoop out the chunks carefully with a spoon, leaving enough of the shell intact as a serving “dish” for your fried rice. Use the pineapple chunks you scoop out for the recipe, and you can snack on the extra fruit!
How to make ahead and store
Leftover pineapple fried rice can be stored in the fridge inside an airtight container for 3 to 5 days. You can reheat it in the microwave, although if there are a lot of leftovers, consider reheating them in a skillet over medium heat.
Serving Suggestions
If you plan on cooking pineapple fried rice as a side dish, there are many options worth trying for the main course. Personally, I enjoy having it with shrimp, including this recipe for Spicy Shrimp or Air-Fryer Coconut Shrimp. Since pineapple fried rice has its roots in Asian cuisine, it would also go nicely with Teriyaki Chicken or Healthy Homemade Orange Chicken. That being said, this rice is versatile and would be a perfect side served with Paleo Oven-Baked Ribs or Island-Style Pulled Pork.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 1 cup fresh pineapple chunks
- 1 egg beaten
- 2 cups cooked jasmine rice chilled
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon sesame oil
- 1/4 cup sliced green onions
- 1/4 cup roasted unsalted cashews
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and red bell pepper, sautéing until softened, about 3 minutes.
- Add the pineapple; cook until the pineapple is slightly caramelized, about 2 minutes.
- Push the veggies to the side for a moment. Add the beaten egg and scramble it in the center, then mix the veggies back in once the egg is cooked.
- Stir in the chilled rice, breaking up any clumps. Add soy sauce and sesame oil, mixing well. Cook for another 2-3 minutes until everything is heated through.
- Remove from heat, stir in green onions and cashews, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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