Pineapple Fried Rice
Pineapple fried rice gives you that perfect balance of sweet and salty flavour in every bite, along with a mix of textures that makes it super satisfying! Here’s how to make it at home.
If you can never resist ordering fried rice when you get takeout Thai or Chinese food, you’re going to love being able to make it yourself! This pineapple fried rice recipe is super easy to make, and it’s a great way to use up leftover rice.
While regular rice is soft and fluffy, fried rice is chewy and, if you play your cards right, a little bit crispy. And unlike white rice, which is a blank canvas, fried rice is loaded with umami flavour—and, in this recipe, sweetness from the pineapple.
Sweet, tangy pineapple adds a burst of tropical goodness to the dish, making it stand out from traditional fried rice recipes!
Why You’ll Love This Pineapple Fried Rice Recipe
- A great way to use leftover rice. If you have some cooked rice in the fridge or after ordering takeout, this is a perfect way to use it up.
- Quick and easy to make. This recipe can be made in under 30 minutes, making it a great option for weeknight dinners or last-minute meals.
- Packed with flavour. The combination of savoury soy sauce, sweet pineapple, and aromatic garlic and ginger give this dish plenty of flavour in every bite.
- Always a hit. This is one of those recipes that’s pretty much universally loved! If you’re cooking for kids, you can scale back the red pepper flakes if needed.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cooking oil
- Onion – Use a yellow or white onion, or swap in a large shallot instead.
- Garlic and ginger – Fresh garlic and ginger give fried rice its signature flavour.
- Chili flakes
- Red bell pepper – A yellow or orange bell pepper is also fine, as they have a similar sweet, mild taste.
- Frozen peas – Or swap in edamame for extra protein.
- Pineapple – You can use fresh or frozen. Canned works too; just be sure to drain it well.
- Cooked rice – Using leftover rice is key!
- Sesame oil
- Soy sauce – Use tamari or liquid aminos for gluten-free pineapple fried rice.
- Roasted cashews – These add a nice crunch.
- Green onion
What Is the Best Kind of Rice for Making Fried Rice?
Leftover white rice that has been refrigerated overnight works best for making fried rice. The cold temperature of the rice helps separate the grains, preventing it from becoming mushy when stir-fried. I like to use jasmine rice, which has a subtle nutty flavour and aroma.
How to Make Pineapple Fried Rice
- Prepare. Heat the oil in a wok or a large nonstick skillet set over medium heat.
- Cook the aromatics. Add the onion, garlic, fresh ginger, salt, and chili flakes to the oil. Cook, stirring occasionally, for about 4 minutes, or until the onion softens.
- Add the vegetables. Stir in the red pepper and peas, cooking for 1 minute.
- Cook the pineapple. Add the pineapple to the pan and cook for 5 minutes, stirring occasionally, until it’s lightly caramelized.
- Stir in the rice. Add the rice, sesame oil, and soy sauce. Stir and cook for 2 minutes.
- Finish. Season to taste with additional soy sauce, then stir in the roasted cashews and garnish with green onion.
Tips for Success
- Use leftover rice, not fresh. I recommend planning a meal that calls for rice the day before so you can make extra rice and reserve it for this pineapple fried rice recipe. As an example, you might want to make tempeh stir fry or vegan katsu curry and serve it over jasmine rice, then put the extra rice in the fridge.
- Cook over high heat. Stir-fry dishes are meant to be cooked quickly over high heat and it’s especially important with fried rice—it keeps the rice from absorbing all the oil and getting soggy instead of chewy and crisp.
- Don’t overcrowd the pan. Adding too many ingredients at once will lower the temperature of the pan and cause your fried rice to become soggy. Cook in batches if necessary.
- Add soy sauce gradually. Taste the pineapple fried rice at the end and add more soy sauce if needed. You can always add more, but you can’t take it away once you add it!
- Make it a meal. Add edamame or cubed marinated tofu for protein.
- Spice it up. There’s already chili flakes in the recipe, so you can add extra. Or try chili garlic sauce, sriracha, or garnish your pineapple fried rice with chili crisp.
- Add vegan scrambled egg. Use your favourite liquid vegan egg substitute and scramble it in the skillet. At the end of the cooking time, push the rice to the side of the pan, then scramble the vegan egg.
- Try a different base. I also love this quinoa fried rice and cauliflower fried rice.
- Bake it. Did you know you can bake fried rice in the oven? Try this sheet pan fried rice recipe!
Pair this pineapple fried rice with some fresh spring rolls, or serve it alongside your favorite Asian-inspired protein, like air fryer orange tofu or crispy teriyaki tofu. You can also enjoy it as a standalone main dish topped with chopped green onion and a drizzle of sriracha for an extra kick.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.
Can I Freeze This Recipe?
Yes, you can freeze pineapple fried rice in a freezer-safe container or bag for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then follow the instructions for reheating mentioned above.
More Recipes With Rice
- Broccoli Cheese Rice Casserole
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
- Congri (Cuban Rice and Black Beans)
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Jamaican Rice and Peas
Enjoy friends! If you make this pineapple fried rice recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pineapple Fried Rice
- 2 tablespoons cooking oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ tablespoon grated ginger
- ⅓ teaspoon salt
- ½ teaspoon chili flakes
- ½ red bell pepper, diced (75g)
- ½ cup frozen peas, 80g
- 2 cups cubed pineapple, 350g (fresh or frozen)*
- 3 cups cooked rice, 600g *see notes
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- ½ cup roasted cashews, 70g
- ⅓ cup chopped green onion
- Heat oil in a wok or a large nonstick skillet over medium heat.
- Add diced onion, minced garlic, grated ginger, salt and chili flakes. Cook, stirring occasionally, until the onion becomes soft, about 4 minutes.
- Add diced bell pepper and frozen peas, stir and cook for 1 minute.
- Add cubed pineapple and cook for 5 minutes, stirring occasionally, until pineapple is caramelized lightly.
- Add rice, along with sesame oil and soy sauce. Cook for 2 minutes, stirring to combine all ingredients.
- Taste and add more soy sauce if needed. Add roasted cashews and stir to combine.
- Serve right away, with chopped green onion on top.
- To cook rice, take 1 ½ cup long grain rice and rinse under running water in a fine mesh sieve. Place in a saucepan and add 2 ½ cups water. Bring to boil on high heat, then reduce the heat to low and simmer until all water is absorbed, about 5 minutes. Cover, turn off the heat, and let rest for 10 minutes. Then fluff with a fork. It’s better to use a day old rice for frying.
- If using frozen pineapple, let it defrost before cooking
- To store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.
- To freeze: You can freeze pineapple fried rice in a freezer-safe container or bag for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then follow the instructions for reheating mentioned above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.