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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I made this tonight and LOVED it! It was easy and I’m a fan on pot meals. The next time I make this, which will be soon, I’m going to use cooked chicken breast and add some beat sprouts. And to think, I started following you because of your Corgis 🙂
Made it with less rice and a tad mor soy and sesame oil…was great! Had fresh pineapple too. But only a bag of iced veggies, and fresh broccoli. I had fresh small sections of brocccoli and very thin sliced carrots and zapped (microwave) for about a 90 seconds and threw in rice with sauce. Great. Had pork skewers with it and will use leftover pork and rice for my starving adult daughters to have tomorrow. I am wondering about fresh ginger ..I had some, but stuck with powder.
This was delicious. I doubled the recipe, it was worth all the prep work, I am glad I made double because it was sooo good, there’s not a lot left. I wasn’t sure about adding soo much pineapple, but it was perfect, not overly sweet, just right. Thanks for the awesome recipe. It was a hit : )
This was my second time using your amazing pineapple fried rice recipe with ingredients I had on hand. Frozen peas, frozen roasted corn and frozen pineapple plus a few chopped fresh baby carrots made a beautifully delicious dish even though I used frozen fried rice and a package of ready rice. I found the frozen pineapple less sweet than the canned pineapple tidbits I used previously, and I missed the bit of extra sweetness. 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. I may make additional sauce as I read in another comment. I just hope there’s enough left. My husband has been known to have a snack in the middle of the night…
What is the nutritional numbers? Most interested in calories
This was my first time making pineapple fried rice and it was Amazing! I used chicken instead of ham and it was a big hit. Will definitely make this again and I might try using tofu next time to make it vegetarian.
Delicious, easy recipe! Maybe because of the pineapple? I used what I happened to have in my frig, including some leftover rice, doubled the sauce, and threw in an extra squash. It tasted good, but after sitting for a bit was even more better, even though my amounts of some of the ingredients were not quite according to the recipe.
Always wanted to make a pineapple fried rice as we
Often order in restaurants!
Amazing recipe! It’s delicious and so easy.
Will definitely make again. Family loved it!
Great as a side or a whole meal
Ver beautiful dish. Definitely trying it this weekend with shrimp and more pepper cos I love spice
I’m excited to try this tonight. I’m going to substitute chicken thighs for the ham, but I was wondering what the nutrition information of this dish is. Does anyone know?
Haven’t made yet, but I looked at pictures and started to drool lol. I am wondering how this would be for a summer cold salad, and would you suggest a ‘dressing’ for it?
This is reeeaaaaally good as a side with Shoyu Chicken (done on the grill outside). I beat 3 eggs, heat them until firm, then chop ‘em up and toss into the rice. Yum-fest!
Very yummy and quick to make. I used canned corn instead of frozen and leftover carrots. My family enjoyed it. My one son said he would prefer a teriyaki sauce instead but I noticed still gobbled it up.
Thanks again. Love your recipes!
We made it without the ham and added some extra soy, ginger, and cayenne. It’s very good and so easy!
Went out and bought an electric skillet and the ingredients……result? damn delicious.
? Can you use crushed pineapple? Also, is there a different recipe for Thai Pineapple fried rice?
Once again…. so delicious! I added a jalapeno from my garden to make it spicy!
I used Spam for the ham for “hawaiian” fried rice. One question, how do you get to the end where you add the pineapple without eating half of it already? Thank you.
Hello, love your site, so many excellent recipes that we have tried.
quick question, how would the recipe change if I used white rice instead of brown?
Many Thanks
Janice
The recipe should not have to change with this substitution. 🙂
Wow, I don’t know who you are, but you’re a magician. This tastes EXACTLY like the way they make it in Thai restaurants. I make this recipe at least twice a week.
Thanks, buddy!