Meet your new weeknight hero: this Pineapple Fried Rice Recipe brings together the perfect harmony of sweet, savory, and just a hint of spice in each colorful bite. Bursting with juicy pineapple, crisp vegetables, and fluffy jasmine rice, this dish is a joyful spin on classic fried rice that instantly brightens up the table. Whether you’re making it for a quick family dinner or an impressive dinner party centerpiece, the bold flavors and vibrant textures will have everyone coming back for seconds!
Ingredients You’ll Need
This Pineapple Fried Rice Recipe relies on simple pantry staples and a few fresh picks, but each ingredient plays an important role in flavor, texture, and those show-stopping golden hues. Gather everything before you begin, so this quick-cooking favorite comes together seamlessly.
- Jasmine rice (3 cups, cooked and chilled): Using cold, day-old rice ensures every grain stays separate and absorbs the flavors beautifully.
- Vegetable oil (1 tablespoon): A neutral oil like vegetable keeps the focus on our star flavors and prevents sticking.
- Eggs (2, beaten): Scrambled eggs add silky richness and classic fried rice flair.
- Diced onion (1/2 cup): Provides a gentle sweetness and fragrant base for the stir-fry.
- Red bell pepper (1/2 cup, diced): For pops of color and a mild, juicy crunch.
- Frozen peas and carrots (1/2 cup): A quick way to add vibrant color and a touch of sweetness.
- Fresh pineapple (1 cup, diced): The signature ingredient, its tropical sweetness punctuates every forkful.
- Garlic (2 cloves, minced): Deepens the savory flavors and adds irresistible fragrance.
- Green onions (2, sliced): Lend freshness and a faint peppery bite at the end.
- Soy sauce (3 tablespoons): Brings umami depth and a savory backbone for the dish.
- Fish sauce (1 tablespoon, optional): For an extra hit of saltiness and funky Thai flavor—totally up to you.
- Curry powder (1/2 teaspoon, optional): Adds lovely warmth and golden color if you like a hint of spice.
- Salt and black pepper: Essential for bringing the whole dish into balanced flavor territory.
- Chopped cilantro and lime wedges (optional): Garnish for a burst of freshness and zesty finish.
How to Make Pineapple Fried Rice Recipe
Step 1: Scramble the Eggs
Heat your oil in a large skillet or wok over medium-high heat. When it shimmers, pour in the beaten eggs and scramble gently until just set—they should still look glossy and a bit soft. Push the eggs to one side of the pan; they’ll wait their turn while you get the veggies started.
Step 2: Sauté the Aromatics and Vegetables
Add the diced onion, red bell pepper, peas and carrots, and minced garlic right into the open side of the pan. Sauté, stirring often, for 3 to 4 minutes until the vegetables have softened and the kitchen smells amazing.
Step 3: Stir in the Pineapple
Toss in the diced pineapple and let it cook for another 2 minutes. The heat will coax out its juices and caramelize the edges, giving the dish sweet-tart pops in every bite.
Step 4: Add the Rice
Now, add your cold, cooked jasmine rice. Break up any clumps with your spatula and make sure every grain gets mingled with the veggies and pineapple.
Step 5: Flavor and Finish
Pour the soy sauce (and fish sauce and curry powder, if using) evenly over the rice. Stir-fry everything for 3 to 4 minutes, tossing constantly to coat and heat through. Add the sliced green onions, then season with salt and black pepper to taste. Your Pineapple Fried Rice Recipe is ready when everything is piping hot and fragrant!
How to Serve Pineapple Fried Rice Recipe
Garnishes
A flurry of chopped cilantro and a handful of sliced green onions add bright color and freshness right before serving. Lime wedges on the side let everyone squeeze as much tang as they like—this finishing touch brings out all the tropical notes of your Pineapple Fried Rice Recipe.
Side Dishes
This dish truly stands on its own, but it pairs fantastically with grilled shrimp, crispy spring rolls, or even simple steamed veggies. Try it with a sweet chili dipping sauce or a cool cucumber salad for a full Thai-inspired spread!
Creative Ways to Present
For special occasions, scoop your finished Pineapple Fried Rice Recipe into a hollowed-out pineapple half. It instantly upgrades the meal to festive status. Or, present individual servings in coconut bowls for a beachy vibe—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
Let your fried rice cool completely, then store in an airtight container in the refrigerator for up to 3 days. The flavors mellow nicely overnight, so it’s just as tasty for lunch the next day!
Freezing
You can freeze Pineapple Fried Rice Recipe by portioning it into freezer-safe containers or zip-top bags. Squeeze out excess air and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, simply stir-fry the rice over medium heat with a splash of water or broth until hot and steamy. The microwave works in a pinch too—cover and heat in short bursts, fluffing between intervals to revive that fresh-cooked appeal.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice adds a nutty flavor and boosts the fiber content. Just make sure it’s chilled and a bit dry for best results when making this Pineapple Fried Rice Recipe.
What protein can I add to this dish?
Cooked shrimp, diced chicken, or cubes of pan-fried tofu all make popular additions. Stir them in during the last couple of minutes so everything heats through together.
How spicy is this recipe?
The Pineapple Fried Rice Recipe is mild as written, but you can dial up the heat by adding a pinch of chili flakes, sriracha, or sliced fresh Thai chili if you love extra kick.
Can I make this recipe vegan?
Yes! Omit the fish sauce, swap the eggs for scrambled tofu or a vegan egg alternative, and double-check your soy sauce is vegan-friendly for a plant-based delight.
What if I don’t have day-old rice?
Spread freshly cooked rice on a baking sheet and refrigerate until cool and a bit dry. This helps prevent mushiness and delivers that perfect fried rice texture!
Final Thoughts
If you’re craving something bright, tropical, and packed with flavor, this Pineapple Fried Rice Recipe never disappoints. Don’t wait for takeout—give it a whirl at home and let every bite transport you to a sunny island getaway!
Print
Pineapple Fried Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pineapple Fried Rice recipe is a delightful blend of sweet and savory flavors, featuring jasmine rice stir-fried with eggs, vegetables, and juicy pineapple. A touch of curry powder adds an aromatic twist to this Thai-inspired dish.
Ingredients
Rice:
- 3 cups cooked jasmine rice (preferably chilled)
Stir-Fry:
- 1 tablespoon vegetable oil
- 2 eggs (beaten)
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup frozen peas and carrots
- 1 cup fresh pineapple (diced)
- 2 cloves garlic (minced)
- 2 green onions (sliced)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1/2 teaspoon curry powder (optional)
- Salt and black pepper to taste
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Heat oil and cook eggs: Heat oil in a skillet, add beaten eggs, and scramble until set.
- Sauté vegetables: Push eggs to the side, sauté onion, bell pepper, peas, carrots, and garlic until softened.
- Add pineapple and rice: Mix in pineapple, then add cold rice and stir-fry.
- Season and garnish: Pour soy sauce, fish sauce, curry powder, salt, and pepper. Stir in green onions, garnish with cilantro, and serve with lime wedges.
Notes
- For added protein, include shrimp, chicken, or tofu.
- Day-old rice yields best results for texture.
- Present the dish in a hollowed-out pineapple for a fun, tropical touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 95 mg
