Julie Clark
Posted:
Pineapple Fried Rice
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This easy pineapple fried rice with cashews is perfect for Meatless Monday! Ready in just 30 minutes, it’s flavored with curry powder and a touch of sugar for a sweet-savory twist.
If you’re craving a quick dinner loaded with flavor and done in 30 minutes, this easy pineapple fried rice is it. Packed with juicy pineapple, crunchy cashews, and colorful vegetables, it’s a go-to recipe for any night you want to keep it simple.
What makes this fried rice recipe stand out? A warm hint of curry powder and just a dash of sugar that balances the salty flavors. Make with leftover day-old rice!
About this pineapple fried rice recipe:
At the beginning of this year, I set out to make some stir fry recipes and skillet dinners that take just 30 minutes. Even though it’s just Matt and I eating dinner on most evenings, I still need quick and easy!
You’ve loved our chicken stir fry and pepper steak, and also our creamy chicken stroganoff. Next on my list was a meatless fried rice recipe with fresh pineapple flavors, because I’m craving tropical flavors.
This pineapple fried rice recipe is loaded with the colorful peas and red bell pepper. Don’t skip the snipped cilantro and lime squeezed on top. It makes the rice taste so fresh!
Enjoy! – Julie
Pineapple Fried Rice
This easy pineapple fried rice with cashews is perfect for Meatless Monday! Ready in just 30 minutes, it’s flavored with curry powder and a touch of sugar for a sweet-savory twist.
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 2 tablespoons sesame oil divided
- 2 large eggs lightly beaten
- 2 teaspoons minced garlic
- ½ cup diced yellow onion
- 1 red bell pepper diced
- 1 cup diced fresh pineapple or canned, drained well
- 3 cups cold cooked jasmine rice day-old is best
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon curry powder
- ½ teaspoon granulated sugar
- ½ cup frozen peas
- ½ cup roasted cashews unsalted
- 2 green onions sliced
- lime wedges & cilantro for serving
Instructions
- Heat ½ tablespoon of oil in a large skillet or wok over medium heat. Add the eggs and scramble just until cooked. Remove and set aside. 2 tablespoons sesame oil, 2 large eggs
- In the same pan, heat remaining oil. Add garlic and onion. Cook for 1–2 minutes until fragrant. 2 teaspoons minced garlic, ½ cup diced yellow onion
- Add bell pepper and cook for another 2 minutes. Stir in pineapple chunks and cook until lightly caramelized, about 3–4 minutes. 1 red bell pepper, 1 cup diced fresh pineapple
- Add rice and break up any clumps. Stir-fry for 2–3 minutes. 3 cups cold cooked jasmine rice
- Stir in soy sauce, fish sauce, curry powder, and sugar. Mix well to coat the rice evenly. 2 tablespoons low-sodium soy sauce, 1 tablespoon fish sauce, ½ teaspoon curry powder, ½ teaspoon granulated sugar
- Add peas, cooked egg, and cashews. Cook another minute or two until everything is hot. Taste and season with salt and pepper if needed. Sprinkle with green onions and serve with lime wedges and fresh cilantro if you’d like. ½ cup frozen peas, ½ cup roasted cashews
Notes
- Protein boost: Add beef, pork, shrimp, chicken, tofu, or ham.
- Spice it up: Add a diced Thai chili or a splash of sriracha. Or try fresh ginger for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 414kcal | Carbohydrates: 53g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 685mg | Potassium: 421mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1292IU | Vitamin C: 68mg | Calcium: 63mg | Iron: 3mg
Ingredients in Pineapple Fried Rice
- Pineapple. If you can get your hands on a fresh, sweet & juicy pineapple, use that. It will have the freshest flavor. But if pineapples aren’t in season, use canned pineapple tidbits packed in juice. Use leftover pineapple in our bacon pineapple bread, pineapple pie and pineapple casserole.
- Fish sauce. This ingredient is optional, but you’re missing out on that umami flavor if you skip it.
- Day old rice. Day old, cold rice works best. But if you don’t have day old, make the rice, then spread it out on a sheet pan to cool completely. You can pop it in the fridge to chill it if you have time, too. This will help the fried rice not stick together.
- Lime and cilantro. These are technically garnishes, but they really add to the citrus, fresh flavor of the pineapple rice.
See the recipe card for full ingredients and amounts.
How to Make Pineapple Fried Rice: Step by Step
- Cook the eggs. Heat ½ tablespoon of oil in a large skillet or wok over medium heat. Add the eggs and scramble just until cooked. Remove and set aside.
- Sauté the aromatics. In the same pan, heat remaining oil. Add garlic and onion. Cook for 1–2 minutes until fragrant.
- Add the veggies and pineapple. Add red pepper and cook for another 2 minutes. Stir in pineapple chunks and cook until lightly caramelized, about 3–4 minutes.
- Add the rice. Add rice and break up any clumps. Stir-fry for 2–3 minutes.
- Add flavorings. Stir in soy sauce, fish sauce, curry powder, and sugar. Mix well to coat the rice evenly.
- Finish it off. Add peas, cooked egg, and cashews. Cook another minute or two until everything is hot. Taste and season with salt and pepper if needed. Sprinkle with green onions and serve in a bowl with lime wedges and fresh cilantro.
