Asian Inspired

Pineapple Fried Rice Recipe

A bright one pan rice dish loaded with sweet pineapple tender shrimp and veggies for a craveable weeknight dinner the whole family will love.

The moment this Pineapple Fried Rice hits the pan, you are greeted by the sweet aroma of caramelizing pineapple and the savory perfume of garlic and soy, it is truly irresistible.

This is the perfect recipe for when you have leftover rice in the fridge and need a fast weeknight dinner, or for those weekend mornings when you want something festive yet simple to cook.

I love making this with a handful of easy mix ins because it feels like a little island getaway right on my dinner plate and it always sparks smiles at the table.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time20 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineAsian Inspired

🔢Calories~320 per serving

Ingredients

3 cups cooked cold day old white rice preferably long grain

2 tablespoons olive oil or vegetable oil divided

3 cloves garlic minced

1 small yellow onion finely chopped

1 red bell pepper diced

1 cup frozen peas and carrots mix

1 cup fresh pineapple chunks plus extra for garnish

2 large eggs beaten

3 green onions thinly sliced about 3 tablespoons

3 tablespoons soy sauce or tamari for gluten free

1 tablespoon fish sauce optional but adds depth

1 teaspoon toasted sesame oil

Salt and freshly ground black pepper to taste

Optional heat 1 teaspoon sriracha or a pinch of red pepper flakes

Substitutions & Variations

★Use brown rice if you prefer more fiber and increase cook time until tender

★Swap shrimp or chicken for the eggs to make it a protein first dish

★Replace fish sauce with soy sauce and a pinch of sugar for a simpler version

★Use frozen stir fry mix instead of separate bell pepper and peas carrots

Step-by-Step Instructions

1

Prep the rice and aromatics

Measure out your cold cooked rice, dice the bell pepper, mince the garlic, slice the green onions, and have your soy sauce, fish sauce, and sesame oil measured so everything is ready to go.

2

Cook the aromatics in the wok

Heat one tablespoon of oil in a large skillet or wok over medium high heat, add the garlic and onion and sauté until fragrant and just beginning to soften about 2 to 3 minutes.

3

Add the vegetables and cook through

Stir in the bell pepper, frozen peas and carrots mix, and pineapple chunks, season with a pinch of salt and pepper, and cook until the vegetables are tender but the pineapple still holds its shape about 4 to 5 minutes.

4

Scramble in the eggs

Push the vegetables to the sides of the pan, pour the beaten eggs into the center, and scramble them until just set breaking them into small pieces with your spatula.

5

Combine everything in the pan

Add the cold rice to the pan, stir to break up any clumps, and pour in the soy sauce, fish sauce if using, and toasted sesame oil, mixing until every grain of rice is coated and heated through.

6

Add heat if desired

Stir in sriracha or red pepper flakes for a gentle kick, tasting as you go so you can add more spice without overwhelming the sweet pineapple flavor.

7

Finish and garnish

Taste and adjust seasoning with a little more soy sauce if needed, then fold in most of the sliced green onions, leaving a small handful for topping the bowls.

8

Serve right away

Scoop the hot rice into bowls, top with extra pineapple wedges and the reserved green onions for a fresh pop of color and brightness.

9

Optional protein add in

For a heartier meal, toss in cooked shrimp, chicken, or tofu when you add the rice and sauce and cook just until heated through.

10

Enjoy your island bowl

Dig in while steaming hot and savor the sweet, savory, and slightly tangy flavors that make this Pineapple Fried Rice feel like a weeknight vacation.

Pro Baker Tips

✓Use day old cold rice for the best separate grains and less sticking

✓Keep the heat medium high so the rice toasts slightly without becoming mushy

✓Taste and adjust the soy sauce and salt late in cooking since soy sauce reduces and intensifies

Storage & Serving Notes

◆Store leftovers in an airtight container in the fridge for up to 3 days

◆Reheat in a skillet over medium heat, adding a splash of water or broth to refresh the rice

Serving Suggestions

Serve this vibrant bowl as is or alongside simple protein for a complete meal.

›Garnish with extra pineapple wedges and sliced green onions

›Pair with crispy spring rolls or a light cucumber salad

›Top with a fried egg for a rich and comforting twist

Frequently Asked Questions

Can I make this Pineapple Fried Rice in a rice cooker

Yes, cook the rice in your rice cooker first, then use a large skillet for the stir frying steps so you get the toasty edges and separate grains.

Is this recipe kid friendly

Absolutely, you can skip or reduce the soy sauce and serve the sweet pineapple and soft vegetables for a milder flavor that kids often enjoy.

How do I keep the fried rice from getting soggy

Use cold day old rice, cook over medium high heat, and avoid crowding the pan so the moisture can evaporate quickly.

Can I freeze this fried rice

It is best enjoyed fresh, but you can freeze cooked rice portions and assemble the dish later for a quick meal.

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Go Make It!

This Pineapple Fried Rice is fast, colorful, and full of flavor, making it an easy go to weeknight dinner that feels a little special any night of the week.