Pineapple Fried Rice
A quick and easy weeknight meal that’s so much cheaper, tastier and healthier than take-out!
I am such a sucker for pineapple fried rice. It’s my absolute favorite of all fried rices, and there’s quite a bit of variations out there. But every time I order take-out or order pineapple fried rice from a restaurant, the pineapple chunks are always so huge! It’s my biggest pet peeve, so I just had to make a homemade version to share with you all.
Now this is a version that is conveniently loaded with bite-sized pineapple chunks, just bursting with all of their their juicy sweetness. It’s also super easy to whip up and it can easily be a clean-out-the-fridge meal with all those lingering veggies.
And feel free to use your favorite kind of protein – ham, chicken, or shrimp, or you can even keep it vegetarian with just the pineapple. Either way, once you drizzle on that Sriracha goodness, you’ll have the best combination of sweet and spicy flavors. Plus, this makes for awesome leftovers the next day!
Pineapple Fried Rice
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon ginger powder
- ¼ teaspoon white pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and grated
- ½ cup frozen corn
- ½ cup frozen peas
- 3 cups cooked brown rice
- 2 cups diced pineapple, canned or fresh
- ½ cup diced ham
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
- Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.
- Serve immediately.
Did you make this recipe?
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This recipe is so delicious and easy to make! Hubby had seconds! I added red and green peppers, and marinated the shrimp in two tablespoons of low sodium and one fourth cup of pineapple juice. Will definitely make it again!
This pineapple fried rice recipe is amazing! I made it for dinner last night and it was a hit with my family. The combination of the sweet pineapple with the savory rice was perfect. I will definitely be making this again!
Delicious! I used SPAM instead of the ham
What can I use in place of sesame oil? My husband is deathly allergic but we LOVE fried rice!
I have made this recipe several times before and it’s delicious every time. It’s also delicious with chicken or ham as a variation. I love to cook and so I come here often for recipes. They never disappoint!
Excellent recipe!
Thanks so much for this recipe, I can’t wait to try it tomorrow. Do you think it would freeze well? I’m wondering about doing a batch of pineapple chicken & pineapple chicken fried rice and freezing portions so I can have some nice lunches ready for work. Thanks x
This is the best fried rice I’ve ever made, and there have been quite a few varieties! I brought over some steps from my tried and true Yangzhou fried rice recipe for the sauce: 2 tbsp. Shaoxing wine; 2 tbsp. regular reduced sodium soy sauce and 1 tbsp. dark soy sauce; used 1 cup of mixed frozen peas & carrots (no corn); 1 tsp. sugar.
This proved to be a huge hit and will be my go-to fried rice recipe from here on out. Thanks, Chungah & team!
How much shrimp would you use?
I didn’t add ham but added huli huli chicken I made instead. It came out so good. I will be making this again,
I come back to this recipe often, especially when I have leftover ham. It’s delicious and pleases the entire family! Thank you for the wonderful recipe
I just finished making this tonight and getting ready to clean up the kitchen. This recipe was so easy to make and might I add, it was soooooo good. I didn’t have enough so I used some leftover white rice and I had some brown rice also. Mixed it together and in the finished dish, you couldn’t tell one rice from the other. Definitely making this again, but will add some red bell pepper for additional color.
I can’t digest brown rice or any corn, can I use white rice and green beans instead?
Very good recipe. Never tried pineapple fried rice in a restaurant, but it sounded good. My guests asked to take the left-overs home. Can’t get a much better endorsement than that.
I make this all the time and just sub tofu for the ham. Thank you for sharing this recipe!
Very yummy and easy to cook.
We love this recipe exactly as is. Yum!
This was really good. I used basmati rice and then fried some bacon because I didn’t have ham on hand, and used the pan grease instead of olive oil. I divided the soy into 2 1/2 T light soy and 1/2 T dark soy for the total of 3 T. I ended up dividing this up into half for my husband and left the pineapple out of his half and added in some scrambled egg that I cooked and julienned into strips. I increased the ginger on my portion and this was such a great meal. It was easy to customize to suit my tastes as 1 whole onion is too much for me and I had a huge quarter of a Texas sweet onion in the fridge to use. This was really tasty and I am making it again right now. Thanks for the post as it’s given me a great base to work with and make this my own.
I am glad I made double because it was sooo good, there’s not a lot left. I also left out the ham because I served it with coconut shrimp and steamed broccoli. It makes a lot for my husband and I, although I know he went back for seconds, and probably thirds after I left the room! I’ll be making it a second meal tomorrow by frying pork cubes and adding the leftover pineapple rice to the skillet with the pork drippings.
Great recipe , this is delicious !