Pineapple Fried Rice
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Pineapple Fried Rice has become my favorite way to add sweetness to a savory dinner. The rice is stir-fried with caramelized pineapple, shredded chicken, colorful vegetables, garlic, and ginger in a rich soy sauce for bold, flavorful bites. Topped with crunchy cashews, this is pure Thai-inspired perfection in one pan.
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I love making this for family dinners, summer dinner parties, meal prep, and potlucks because the sweet and savory combination is always a crowd pleaser. It comes together in one pan, tastes like restaurant fried rice but fresher, and is one of the best ways to use up leftover rice. Store in the fridge for up to 4 days and reheat easily in a skillet.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pineapple Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
One pan, big flavors, and dinner on the table fast. Here’s exactly how to make a pineapple fried rice recipe.
Scramble the Eggs
Heat 1 tablespoon of oil in a large skillet over high heat. I use this large nonstick skillet, which is perfect here because it gives the eggs room to scramble without sticking and makes cleanup so much easier.
Add the beaten eggs and scramble for 1 to 2 minutes until just set, then remove them from the pan and set aside, or you can just throw the veggies in after the eggs are fully cooked and saute them together.
Sauté the Aromatics
Throw in the remaining tablespoon of oil to the same skillet. Toss in the green onions, garlic, and grated ginger and sauté for 30 seconds until fragrant.
A microplane zester makes grating fresh ginger incredibly quick and gets you the fine texture that melts right into the dish.
Stir Fry the Pineapple and Vegetables
Stir in the fresh pineapple chunks, red bell pepper, carrots, and frozen peas. Fresh green peas work just as well here if you have them on hand, though frozen peas go straight into the pan with no prep needed.
If you only have frozen pineapple, that works too, just pat the pieces dry first, so they caramelize rather than steam. Cook everything for 3 to 4 minutes, stirring occasionally, and if your skillet runs hot, drop to medium-high heat to keep the vegetables from burning before they caramelize.
The sweet pineapple will soften and caramelize beautifully, and that caramelized pineapple is where so much of the flavor comes from, so don’t rush this step. If you want to take the flavor in a more Thai-inspired direction, stir in a teaspoon of curry powder now for a warm, golden color that pairs beautifully with the pineapple.
This is also a great step to toss in any extra veggies you want to use up, like zucchini, corn, or snap peas, alongside what’s already called for.
Add the Rice, Chicken, and Cashews
If you’re cooking basmati specifically for this recipe, this rice cooker delivers perfectly fluffy rice grains every time, and you can spread the cooled rice out on a tray straight after to help it cool down quickly.
Basmati is my go-to here, but jasmine rice and white rice work just as well, and brown rice is a great hearty swap as long as it’s fully cooked and cooled in the rice cooker before it hits the pan. Add the cooked and cooled rice, shredded chicken, and raw cashews to the skillet, stirring well to combine.
Chopped peanuts work great here, too, if you want to swap or mix them in alongside the cashews for a different kind of crunch. A wooden spatula is great for folding rice without breaking the grains and keeping them separate and intact.
Press the rice into the pan and cook for 2 to 3 minutes, until slightly browned and crispy along the bottom.
Finish With Eggs and Soy Sauce
Return the scrambled eggs to the skillet and pour in the soy sauce. For extra flavor, stir in a small drizzle of sesame oil or a pinch of white pepper at this stage. Sesame oil adds a nutty, toasty depth, while white pepper gives a more traditional fried rice flavor that’s slightly floral and less sharp than black pepper.
If you want to make this feel even more like a Thai dish, a small splash of coconut milk stirred in now adds a subtle creaminess that works really well with the sweet pineapple, or add a small splash of fish sauce alongside the soy sauce for a deeper, more savory umami layer.
Toss everything together until the red pepper, pineapple, and rice are well combined, then taste and adjust seasoning as needed.
Serve and Enjoy
Spoon the Pineapple Fried Rice straight from the skillet into bowls and serve hot. I always use a set of large serving bowls, which makes it easy to pile everything high without anything spilling over the sides.
Want to make it vegan? Leaving out the eggs and swapping the chicken for extra vegetables or tofu makes this an easy vegan pineapple fried rice with no other changes needed. It also makes great leftovers, so don’t be shy about making a full batch.
Pineapple Fried Rice travels really well. Pack it into an insulated casserole carrier to keep it warm on the way, inside a tight-sealing, leak-proof container if you’re bringing it to work or a potluck. It holds up well for a couple of hours, so it’s a great option for gatherings where you need to prep ahead and go.
Ingredients
- 2 tablespoons vegetable oil divided
- 2 eggs beaten
- 2 green onions chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1½ cups pineapple coarsely chopped
- 1 red bell pepper diced
- ½ cup carrots chopped
- ½ cup frozen peas
- 3 cups basmati rice cooked and cooled
- 1½ cups cooked chicken breast shredded
- ¼ cup raw cashews
- 3 tablespoons low-sodium soy sauce plus more to taste
Instructions
- Heat 1 tablespoon oil in a large skillet over high heat, scramble the eggs for 1–2 minutes until just set, then remove and set aside.2 tablespoons vegetable oil, 2 eggs
- Add the remaining tablespoon of oil to the skillet and sauté green onions, garlic, and ginger for 30 seconds until fragrant.2 green onions, 2 cloves garlic, 1 teaspoon fresh ginger
- Stir in pineapple, bell pepper, carrots, and peas, cooking for 3–4 minutes until slightly caramelized.1½ cups pineapple, 1 red bell pepper, ½ cup carrots, ½ cup frozen peas
- Add rice, shredded chicken, and cashews, stir well, then press the rice into the pan and cook for 2–3 minutes to crisp slightly.3 cups basmati rice, 1½ cups cooked chicken breast, ¼ cup raw cashews
- Return the scrambled eggs to the skillet, add soy sauce, toss everything together, and adjust seasoning as needed before serving.3 tablespoons low-sodium soy sauce
Notes
- Use cold, cooked rice: Freshly cooked rice is too moist and will clump. Day-old rice, or rice that has been cooled completely in the fridge, gives you the best texture and crispiest results.
- Don’t skip caramelizing the pineapple: Those 3 to 4 minutes of cook time on the pineapple and vegetables are important. The pineapple needs time to release its natural sugars and caramelize for maximum flavor, so resist the urge to stir it constantly.
- Press the rice and leave it alone: When you add the rice to the pan, press it down and let it sit undisturbed for a couple of minutes. That contact with the hot pan is what creates the lightly crispy bits throughout.
- Adjust soy sauce at the end: Start with the 3 tablespoons called for, then taste before adding more. Different brands of soy sauce vary in saltiness, so seasoning at the end gives you full control over the final flavor.
- Toast the cashews first: If you have an extra minute, toast the raw cashews in a dry pan before adding them. They’ll turn golden and nutty, which makes a noticeable difference in the finished dish.
- Freeze in flat portions: Spread leftover rice into a freezer-safe bag in a flat, even layer before freezing. It thaws faster and more evenly than a big clump, and the portions are easy to break apart straight from the freezer.
Nutrition
How to Store Leftovers
Let the Pineapple Fried Rice cool completely before transferring it to an airtight container. A set of glass meal prep containers works beautifully here because they go straight from the fridge to the microwave with no fuss.
It keeps well in the fridge for up to 4 days, and you can reheat it in a skillet over medium heat with a small splash of water or soy sauce to bring it back to life. For longer storage, freeze the rice in individual portions for up to 2 months.
Thaw overnight in the fridge before reheating for the best texture. The cashews may soften slightly after freezing, but the flavor stays just as good.
What to Serve With Pineapple Fried Rice
It’s a complete meal on its own, but if you want to round out the table, a simple cucumber salad with a rice vinegar dressing is a refreshing side that balances the pineapple’s sweetness perfectly. Steamed edamame or a light miso soup are also great additions that keep things easy without overcomplicating dinner.
If you’re serving it for a crowd, a platter of fresh spring rolls or crispy dumplings alongside the rice makes it feel like a full spread. It all comes together without much extra effort, and the combination is always a hit.
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