Pineapple Fried Rice

This Pineapple Fried Rice recipe is filled with hearty veggies and flavorful seasonings and will rock your world! Take your dinner table on a trip to Thailand with this 30-minute sweet and savory fried rice! Freezer-friendly, gluten-free and includes grain-free, paleo, vegan and low carb keto options.

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Updated September 2021

The Best Pineapple Fried Rice Recipe

Don’t feel like fussing over dinner, this Pineapple Fried Rice is a family favorite and will become your best friend! The tropical flavors of this Thai-inspired recipe are sure to win over your heart and taste buds.

It’s a one-pan side dish that is super customizable, so it’s great for using up leftover veggies you have sitting around in the fridge. To make it a main course, you can add whichever protein you’re craving. My family likes serving this fried rice inside of a pineapple to make it feel even more authentic and special. But that’s really just for presentation – it tastes just as great in a bowl or on a plate!

Is Fried Rice Healthy?

Thai fried rice is easily among the healthier fried foods out there. And this recipe is just about as healthy as it gets! It’s full of good-for-you ingredients while staying gluten-free, dairy-free, vegetarian and easily vegan. Thanks to the various substitution options provided, this easy fried rice can also be made grain-free by swapping out the rice for riced cauliflower just like our Cauliflower Fried Rice. It’s perfect for anyone following a Whole30, paleo, low carb or keto diet.

What You’ll Need

Perfect pineapple fried rice starts with a handful of fresh ingredients and pantry staples. Here’s our go-to lineup with a few substitution ideas:

• Cooking Oil: You’ll need a tablespoon to sauté the veggies, half a tablespoon to soften the pineapple and another tablespoon to toast the rice. Use your favorite high-heat, neutral-tasting cooking oil. We prefer to use avocado oil, but vegetable oil works too.
• Onion: Finely chopped.
• Garlic: Minced.
• Ginger: Grated or minced.
• Frozen Mixed Vegetables: Thawed. You can also use fresh veggies, if desired.
• Eggs. Lightly beaten. For a vegan version, sub with scrambled tofu or egg substitute like Just Eggs.
• Pineapple Chunks: I used fresh pineapple, but you can use canned if you’d like.
• Cooked Rice: This recipe calls for cold, day-old rice. We like to use Jasmine, but any long-grain rice will do. Riced cauliflower, riced broccoli or hearts of palm rice is a good grain-free, paleo and low carb option.
• Coconut aminos: If you’re not looking for a paleo and soy-free alternative, you can use low sodium soy sauce or gluten-free tamari.
• Fish sauce: Use vegan fish sauce if needed. Miso paste also works. Whichever one you choose, don’t omit this – it provides some seriously awesome umami flavor. Our favorite brand is Red Boat.
• Sesame Oil: For that classic fried rice flavor.
• Mirin (Japanese Sweet Wine): Shaoxing rice wine or dry sherry can also be used in a pinch.
• Red Pepper Flakes: To taste.
• Salt & Pepper: To taste.
• Madras Curry Powder (Optional): If you’re as crazy about Thai flavors as we are, kick things up a notch with a bit of curry powder.
• Roasted Cashews: Unsalted.
• Lime Wedge: Or lemon wedge.
• Optional Garnishes: Green onions, sesame seeds and chopped cilantro are our garnishes of choice.

How to Select a Pineapple

The more ripe and juicy your pineapple is, the better your fried rice will be. Ripe pineapples are an even golden-yellow shade with bright green leaves. They have a firm shell that gives a little bit when squeezed – if the shell is too hard, the pineapple is underripe. Another indicator of ripeness is a sweet smell at the base of the pineapple.

To select the juiciest pineapple, look at the “eyes,” or the brown spots along the surface of the skin. If these are quite large and flat against the skin rather than protruded, the pineapple will be nice and juicy. It should also feel surprisingly heavy for its size.

How to Make Pineapple Fried Rice

Making fried rice from scratch is not nearly as intimidating as it may seem, and this particular recipe is just plain easy! It all comes together in a single pan.

1. Sauté Veggies: Heat 1 tablespoon of oil in a wok or large pan over high heat. Add the onion, garlic and ginger and cook for a minute, until fragrant. Add the mixed vegetables and sauté for another 30 seconds to 1 minute.
2. Scramble Eggs: Push the ingredients to one side and pour in the beaten eggs. Scramble into small pieces until cooked. Transfer the ingredients to a large plate.
3. Soften Pineapple: Return the pan to the heat and add 1/2 tablespoon of oil. Add the pineapple and cook until slightly softened. Transfer to the same platter as the vegetables and eggs.
4. Toast Rice: Return the same pan back to the heat and add the remaining oil. Spread the rice into the pan, breaking up any large chunks with a spatula. Cook until slightly toasted.
5. Add Remaining Ingredients: Add the platter of vegetables and pineapples back into the pan. Add soy sauce, fish sauce (if using), sesame oil, Mirin, chili pepper flakes, salt and black pepper to taste. Sprinkle in the cashews, squeeze in the lime wedge and continue tossing and stirring well to combine everything.
6. Enjoy! Serve hot with cilantro, green onions and sesame seeds, if desired.

Tips for Success

Before you fire up the stove, be sure to check out these tips and tricks for making fried rice at home.

• Use Leftover Rice: Don’t use freshly cooked rice for this recipe! It’s too warm and it has too much moisture. If you don’t have leftover rice on hand, cook some fresh rice using 25% less water, scoop it out onto a baking sheet and freeze it for 10 minutes before using.
• Cook Ingredients Separately: Don’t forget to follow the recipe steps for sautéing your veggies, eggs, pineapple and rice. This ensures that every element is perfectly cooked and that each ingredient maintains its distinct flavor and texture.
• Don’t Skip the Fish (or Fysh) Sauce: The fish sauce, or its vegan counterpart, really adds some delicious umami flavor to this dish. I highly recommend including it!
• Add Protein: Feel free to add some protein to your fried rice in the form of chicken, shrimp, beef, pork, tofu or whatever else you like! Make-ahead tip: chop your protein of choice into bite-sized pieces and store them in a zip-top bag the night before.
• How to Cut a Pineapple: Want to slice up some fresh pineapple for your rice but not sure where to start? Check out my tutorial for cutting a pineapple!

Serving Suggestions

There are so many sumptuous dishes you can pair with pineapple fried rice. Here are just a few options!

• Serve with Grilled Chicken: A summer barbecue classic, our easy Grilled Chicken goes great with the bright, bold flavors of this tropical side dish.
• Pair with Thai Pizza: Pineapples on pizza may not be for everyone, but if it’s something you’re into, you have to try this Thai Chicken Flatbread Pizza! It goes wonderfully with pineapple fried rice.
• Serve with Salmon: This Chili Lime Salmon is the perfect partner for your sweet and savory Thai rice! Plus, it’s super healthy and easy to make.

How to Store and Reheat Pineapple Fried Rice

To store leftovers, let your rice cool completely and place it in an airtight container. Store it in the fridge for 4-5 days. When you’re ready to enjoy your fried rice, reheat it over medium heat with a splash of oil, stirring often. Alternatively, you can reheat individual portions in the microwave for 1 minute, then in 15 second intervals until warm.

Can I Freeze Extras?

Yes! As long as your rice doesn’t contain any previously frozen shrimp, it’s safe to freeze for up to 3 months. Just let it cool completely and transfer it to a resealable freezer bag with all the air squeezed out. Thaw out frozen rice in the fridge before reheating.

More Healthy Rice Recipes

If you liked this tangy fried rice, I’m sure you’ll enjoy these other rice dishes too!

• Easy Fried Rice
• Instant Pot Rice
• Quinoa Fried Rice

5 from 2 votes

Print

Easy Pineapple Fried Rice

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Take your dinner table on a trip to Thailand with this 30-minute Pineapple Fried Rice recipe! Filled with hearty veggies and flavorful seasonings, this sweet and savory fried rice will rock your world!

Course: Lunch

Cuisine: Thai

Keyword: how to make egg fried rice, pineapple rice, thai pineapple fried rice

Servings: 6 servings

Calories: 240 kcal

Author: Kelly

Ingredients

• 2-1/2 Tablespoons cooking oil divided
• 1/2 medium onion finely chopped
• 3 cloves garlic minced
• 1/2 teaspoon grated or minced ginger
• 1/2 cup frozen mixed vegetables thawed
• 3 large eggs , lightly beaten. For a vegan version, sub with scrambled tofu or egg substitute like Just Eggs.
• 1-1/2 cups pineapple chunks I used fresh pineapple
• 3 cups day-old cooked rice , chilled and clumps separated. You can sub with riced cauliflower, riced broccoli or hearts of palm rice for a grain-free, paleo, keto / low carb option.
• 1 tablespoon coconut aminos , if you're not looking for a paleo and soy-free alternative, you can use low sodium soy sauce or gluten-free tamari.
• 2 teaspoons fish sauace , Use vegan fish sauce if needed. Miso paste also works. Whichever one you choose, don't omit this – it provides some seriously awesome umami flavor. Our favorite brand is Red Boat.
• 1 teaspoon sesame oil
• 1 teaspoon Mirin , Shaoxing wine or dry sherry can also be used in a pinch. Omit if preferred but adds an extra umami of flavor.
• 1 teaspoon red chili pepper flakes more or less, to taste
• salt and black pepper to taste
• 1/4 teaspoon Madras curry powder , optional but adds that extra authentic Thai flavor.
• 1/3 cup roasted unsalted cashews
• 1 lime wedge

Optional Garnishes

• chopped fresh cilantro
• green onions
• sesame seeds

Instructions

1. Heat 1 tablespoon of oil in a wok or large pan over high heat. Add the onion, garlic, and ginger and cook for a minute, until fragrant. Add the mixed vegetables and sauté for another 30 seconds - 1 minute.

   

2. Push the ingredients to one side and pour in the beaten eggs. Scramble into small pieces until cooked. Transfer the ingredients to a large plate.

   

3. Return the pan to the heat and add 1/2 tablespoon of oil. Add the pineapple and cook until slightly softened. Transfer to the same platter as the vegetables and eggs.

   Return the same pan back to the heat and add the remaining oil. Spread the rice into the pan, breaking up any large chunks with a spatula. Cook until slightly toasted.

   

4. Add the platter of vegetables and pineapples back into the pan. Add soy sauce, fish sauce (if using), sesame oil, Mirin, chili pepper flakes, salt, and black pepper to taste. Sprinkle in the cashews and squeeze in the lime wedge and continue tossing and stirring well to combine everything.

   Serve hot with cilantro, green onions, and sesame seeds, if desired.

   

Recipe Notes

Add in chopped cooked chicken, shrimp, tofu or any other protein of your choice to make this a complete meal.

How to Store and Reheat 

Let your rice cool completely and place it in an airtight container. Store it in the fridge for 4-5 days. When you're ready to enjoy your fried rice, reheat it over medium heat with a splash of oil, stirring often. Alternatively, you can reheat individual portions in the microwave for 1 minute, then in 15 second intervals until warm.

How to freeze:

As long as your rice doesn't contain any previously frozen shrimp, it's safe to freeze for up to 3 months. Just let it cool completely and transfer it to a resealable freezer bag with all the air squeezed out. Thaw out frozen rice in the fridge before reheating.

Nutrition Facts

Easy Pineapple Fried Rice

Amount Per Serving (1 serving (1/4 recipe))

Calories 240 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 4g4%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.