This Pineapple Fried Rice recipe is from Vicky Giangis.
What is this?
Pineapple fried rice is a sweet-savory dish popular in Thai and other tropical Asian cuisines. It pairs tender grains of rice with sweet pineapple, colorful bell peppers, and fragrant aromatics for a dish that is bright, satisfying, and kid-friendly. This recipe is especially useful for transforming leftover rice into a flavorful weeknight meal — cold, day-old rice works best because it fries up with a better texture and doesn’t get mushy.
This version uses white long-grain rice and comes together quickly once the rice is prepared. To save time on the day you cook, make the rice a day ahead and chill it in the refrigerator. Cold rice separates more easily and absorbs the flavors of the sauce and aromatics without clumping.
How to make it on the stovetop
- Bring 2 cups of water to a boil in a saucepan. While the water heats, rinse 1 cup of long-grain white rice under cold running water in a colander or fine-mesh sieve until the water runs clear.
- Add the rinsed rice to the boiling water along with 1 teaspoon of sea salt, if desired. Cover the pot and reduce the heat to low so the rice simmers gently. Cook for 15 to 20 minutes, until the water is mostly absorbed and the rice is tender.
- When the rice is cooked but still slightly moist, remove the pan from the heat while keeping the lid on. Let it rest, undisturbed, for 5–10 minutes. Then fluff the rice with a fork or paddle and allow it to cool before refrigerating if you plan to use it later.
You can also prepare rice in a rice cooker; most models use about 1 cup of rice to 1 1/2 cups of water. Follow your cooker’s instructions for best results. Once cooled, the rice can be stored in the refrigerator until you’re ready to stir-fry.
For another grain-free alternative, try a cauliflower-based fried rice. That version swaps rice for riced cauliflower and offers a lower-carb option while still delivering lots of flavor and texture.
This pineapple fried rice is a simple, vibrant dish that makes excellent use of leftover rice. It’s quick to prepare, colorful on the plate, and tends to be a family favorite — give it a try the next time you want a fast, satisfying meal with a tropical twist.
Vicky Giangis is a home cook and food blogger who shares recipes and culinary tips influenced by diverse cultures. Visit her blog for more ideas and recipes.
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Pineapple Fried Rice Recipe
10 mins
10 mins
20 mins
6 servings
Vicky Giangis
Ingredients
- 2 tbsp light cooking oil, such as grapeseed or canola
- 1 small onion, minced
- 1 clove garlic, minced
- 1 tbsp ginger, grated
- 1/2 red or orange bell pepper, diced
- 1.5 cups pineapple, diced to match peppers
- 2 cups white rice, cold
- 1.5 tbsp tamari or light soy sauce
- 1 tsp toasted sesame oil
- 2 scallions, sliced for garnish
- 2 tbsp white sesame seeds, toasted
Instructions
- Heat a wok or large sauté pan over medium-high heat. Add the vegetable oil and swirl to coat the pan. Sauté the minced onion for about 2 minutes, until it begins to soften.
- Add the minced garlic and grated ginger and cook for another minute, stirring so they don’t burn and release their aroma.
- Stir in the diced bell pepper and pineapple and cook for about 3 minutes, allowing the fruit to warm and the pepper to tenderize slightly.
- Add the cold rice and mix thoroughly so the grains separate and combine with the aromatics and pineapple. Pour in the tamari or light soy sauce and continue stirring until the rice is heated through, about 1 to 1 1/2 minutes.
- Remove the pan from the heat and drizzle the toasted sesame oil over the rice. Toss briefly to distribute it evenly. Serve immediately, garnished with sliced scallions and toasted sesame seeds.
Notes
To give this dish a spicier, more Thai-inspired profile, add one small chopped Thai red chili and 1/4 cup chopped peanuts when you add the bell pepper and pineapple. The peanuts add crunch and a complementary nutty flavor.
Nutrition
Carbohydrates: 58 g,
Protein: 6 g,
Fat: 7 g,
Saturated Fat: 4 g,
Cholesterol: 0 mg,
Sodium: 257 mg,
Potassium: 198 mg,
Fiber: 2 g,
Sugar: 5 g,
Vitamin A: 375 IU,
Vitamin C: 34.7 mg,
Calcium: 59 mg,
Iron: 1.3 mg
Nutrition information is automatically calculated and should be used as an approximation.