The sweet and savory flavors sing in this pineapple fried rice with juicy fresh pineapple and tender-crisp veggies. A simple and flavorful dish made in around 30 minutes!
Why this recipe works
Onions, carrots, bell peppers, peas, and fresh pineapple bring life to this pineapple fried rice recipe. Fresh pineapple adds brightness to the otherwise savory profile of fried rice with tender stir fry veggies and long grain rice.
We absolutely love all versions of fried rice, whether you add chicken, pork, or shrimp – it’s a welcoming base for all kinds of additions. Yes, even fruit!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PINEAPPLE – We chopped fresh pineapple ourselves so we could use the pineapple shell to display the rice in. If you prefer, you can use a 20-ounce can of pineapple (be sure to drain it). If using canned pineapple, use the kind that is canned in juice, not syrup.
RICE – Your favorite long grain rice will work for this recipe such as Jasmine or Basmati.
How to Make Pineapple Fried Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a large deep-sided skillet over medium-high heat. Add garlic and ginger, saute until fragrant, about 1-2 minutes. Add onion and saute an additional 2-3 minutes. Add carrots and saute 3-4 minutes more.
- Whisk eggs together in a small bowl. Move the vegetables to one side of the pan and add the scrambled eggs to the other side. Use a rubber spatula to scramble the eggs in the pan, then mix everything together.
- Add fish sauce and oyster sauce to the skillet and stir to combine.
- Stir in the cooked rice, then add red bell pepper, salt, pepper, and sugar. Stir to combine well.
- Finally, add the pineapple chunks, peas and soy sauce.
- Stir everything together and heat for a minute or two before serving.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 1-2 days. Reheat with a splash of water in the microwave until hot, we like to cover ours with a damp paper towel.
Yes, you can freeze this dish. To do so, transfer the fried rice to a large ziptop bag, expelling any trapped air. Freeze for up to 1 month.
Serving Suggestions
You can absolutely add shrimp or another protein of choice to the pineapple fried rice as well as chopped cashews for crunch. Otherwise, it pairs well with a variety of main courses such as Thai or Chinese meals.
If using fresh pineapple, save the shell for serving! It makes a pretty presentation – just be sure to pat the interior of the hallowed pineapple shell dry before adding the rice. We love doing this for summer potlucks and barbecues.
More Related Recipes
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Pineapple Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- ½ Tablespoon minced ginger
- 1 cup diced onion
- 1 cup diced carrots
- 2 large eggs
- 1 ½ Tablespoons fish sauce
- 1 ½ Tablespoons oyster sauce
- 3 cups cooked white rice
- 1 cup diced red bell pepper
- ½ Tablespoon salt
- 2 teaspoons black pepper
- 1 ½ Tablespoons sugar
- 2 cups pineapple chunks
- 1 cup frozen peas
- ½ cup low sodium soy sauce
Things You’ll Need
Before You Begin
- We chopped fresh pineapple ourselves so we could use the pineapple shell to display the rice in. If you prefer, you can use a 20-ounce can of pineapple (be sure to drain it). If using canned pineapple, use the kind that is canned in juice, not syrup.
- If using the pineapple shell for serving, be sure to pat the interior dry before adding the rice.
- Your favorite long grain rice will work for this recipe such as Jasmine or Basmati.
Instructions
- Heat olive oil in a large deep sided skillet over medium-high heat. Add garlic and ginger, saute until fragrant, about 1-2 minutes. Add onion and saute an additional 2-3 minutes. Add carrots and saute 3-4 minutes more.
- Whisk eggs together in a small bowl. Move the vegetables to one side of the pan and add the scrambled eggs to the other side. Use a rubber spatula to scramble the eggs in the pan, then mix everything together.
- Add fish sauce and oyster sauce to the skillet and stir to combine.
- Stir in the cooked rice, then add red bell pepper, salt, pepper, and sugar. Stir to combine well.
- Finally, add the pineapple chunks, peas and soy sauce.
- Stir everything together and heat for a minute or two before serving.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 1-2 days. Reheat with a splash of water in the microwave until hot, we like to cover ours with a damp paper towel.
- Freezing – transfer the fried rice to a large ziptop bag, expelling any trapped air. Freeze for up to 1 month.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Beatrice Szalai says
Pineapple Fried Rice is a great recipe from just reading it. However, I need some details/info on the Potassium in the Nutrition Facts.
Is 409mg Potassium for the whole recipe, or is it per serving? Can you tell me how to find the ingredient(s) causing the high Potassium?
Thanks!
Amanda Davis says
Hi Beatrice. 409mg is per serving. Potassium is naturally present in both fruits and vegetables, here are the culprits that have the highest potassium count in this recipe according to their measurements:
Onion has 233.6 mg
Carrots have 409.6 mg
Bell peppers 314.39 mg
Pineapple 586.74 mg
Peas 353.8 mg
Low sodium soy sauce 448.8 mg
The recommended potassium count is 3,400mg a day, so a serving of this recipe doesn’t really count as high. I hope this information helps!