I sneak a surprising pantry staple into my Hawaiian Pineapple Fried Rice that shifts the flavor profile in an unexpected way.

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Whenever I crave something that flips sweet and savory I reach for pineapple fried rice. Tossing bright fresh pineapple chunks into day old jasmine rice wakes up the whole bowl, it basically sings with every bite.

My version pulls from Hawaiian Pineapple Fried Rice tradition while borrowing a messy, bold Asian Pineapple attitude, so it feels familiar but not the same as before. People always get surprised, they think pineapple in rice is odd until they taste it, then they want seconds.

I say go ahead and make it on a weeknight, you wont regret shaking dinner up.

Ingredients

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Jasmine rice: Starchy base, mainly carbs, gives fluffy texture and soaks up flavors.
Pineapple: Sweet and tangy, adds juice and fiber, brightens dish with natural acidity.
Eggs: Tender protein, helps bind rice, adds richness and savory depth, simple good.
Cashews: Crunchy, adds healthy fats and protein, gives contrast and a buttery note.
Soy sauce: Salty umami punch, adds savory complexity and color, watch sodium levels though.
Curry powder: Warm aromatic spice, lends subtle heat and golden color, lifts bland rice.
Scallions: Fresh oniony brightness, low cal, adds crunch and herbal lift at end.
Garlic: Pungent aromatics, small amount boosts savory depth, great when lightly browned.
Peas and carrots: Tiny veg, add fiber vitamins and color, keeps dish balanced and homey.

Ingredient Quantities

3 cups cooked jasmine rice, cold and preferably day old

1 1/2 cups fresh pineapple chunks, about 1 small pineapple

2 tablespoons vegetable oil, divided

2 large eggs, lightly beat

1 small yellow onion, finely chopped

2 cloves garlic, minced or grated

1 red bell pepper, diced

1/2 cup frozen peas and carrots, thawed

3 scallions, thinly sliced

2 tablespoons light soy sauce

1 tablespoon fish sauce optional

1 teaspoon curry powder

1 teaspoon sugar or palm sugar

1/2 cup roasted cashews, roughly chopped

1 teaspoon sesame oil

Salt and black pepper to taste

Fresh cilantro leaves and lime wedges for serving optional

How to Make this

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1. Prep everything first so you’re not scrambling: break up 3 cups cold day old jasmine rice with a fork, lightly beat 2 eggs, chop 1 small yellow onion, mince 2 garlic cloves, dice 1 red bell pepper, slice 3 scallions, roughly chop 1/2 cup roasted cashews, measure 1 1/2 cups pineapple chunks, thaw 1/2 cup peas and carrots, and get 2 tbsp light soy sauce, 1 tbsp fish sauce if using, 1 tsp curry powder, 1 tsp sugar, 1 tsp sesame oil, salt and pepper and lime/cilantro for garnish ready.

2. Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium high heat, pour in the eggs, scramble quickly until just set but still soft, then transfer eggs to a plate. Dont overcook them cause they’ll dry out later.

3. Add the other 1 tbsp oil to the hot pan, then saute the chopped onion until translucent about 2 minutes, add the garlic and cook 20 to 30 seconds until fragrant but not brown.

4. Toss in the diced red bell pepper and the peas and carrots, stir fry another 1 to 2 minutes until they start to soften but still have some bite.

5. Add the pineapple chunks and cook on high, stirring often, until the edges get lightly caramelized and the juices reduce a bit, about 2 to 3 minutes. this concentrates the sweetness.

6. Push the veg and pineapple to the side, add the cold rice, break up any clumps and spread it out so it can get some contact with the pan; stir fry on high for 2 to 3 minutes until rice is heated through and starting to get a little toasted.

7. Sprinkle in 2 tbsp light soy sauce, 1 tbsp fish sauce if using, 1 tsp curry powder and 1 tsp sugar, toss everything together so the rice is evenly coated; taste and season with salt and black pepper as needed.

8. Return the scrambled eggs to the pan, add the sliced scallions, chopped cashews and 1 tsp sesame oil, toss to combine and heat through for another minute.

9. Turn off the heat, squeeze fresh lime over the rice and scatter fresh cilantro leaves if you like, give one final toss.

10. Serve hot with extra lime wedges on the side, and maybe more cashews or scallions on top for crunch.

Equipment Needed

1. Large wok or heavy skillet (about 12 inch)
2. Sturdy heatproof spatula or wok spatula
3. Chef’s knife
4. Cutting board
5. Large mixing bowl and a fork (for eggs and to break up the rice)
6. Measuring cups and measuring spoons
7. Small plate or shallow bowl for the scrambled eggs and prepped ingredients
8. Serving spoon or tongs, plus a citrus reamer or small juicer for the lime

FAQ

Can I use freshly cooked rice? Fresh rice is usually too soft and wet and will turn mushy. If you have no day old rice, spread hot rice on a baking sheet to cool and pop it in the fridge for 30-60 minutes to dry out. You can also reduce the water when cooking the rice next time. Cold, separated grains give the best stir fry texture.

What if I only have canned or frozen pineapple? That's fine, but drain and pat the pieces dry so they don't add extra liquid. Canned is sweeter so taste before adding sugar. Frozen needs thawing and drying. Fresh pineapple gives the best bright flavor though.

How do I stop the rice from getting soggy? Use a very hot pan or wok, don't overcrowd it, and cook in batches if needed. Toss the rice in after veggies are mostly done so it just heats through. Use a little extra oil and resist stirring too much – let it fry a bit between stirs.

Can I make this vegetarian or vegan? Yes. Omit the fish sauce and replace it with 1-2 teaspoons soy sauce plus a splash of mushroom soy or a pinch of salt for more umami. For vegan eggs, crumble tofu and fry it until golden, or use a store-bought egg replacer.

How long will leftovers keep and how do I reheat them? Store in an airtight container in the fridge for up to 3-4 days. Reheat in a hot skillet with a teaspoon of oil and a splash of water or soy sauce, tossing until hot. Microwaving works too, cover with a damp paper towel to keep rice moist.

Want to add chicken, shrimp or another protein? Cook the protein first in the same pan, set aside, then add it back at the end so it stays juicy. For shrimp, cook only 1-2 minutes per side. For chicken, slice thin and cook on high heat until just done. This keeps the dish fast and not overcooked.

Pineapple Fried Rice Recipe Substitutions and Variations

3 cups cooked jasmine rice: swap with day-old long-grain white or basmati rice, same amount. If you use brown rice it’ll work too, but it’s chewier so add a bit more oil and press it gently so it breaks up.
1 1/2 cups fresh pineapple chunks: canned pineapple in juice (well drained) or diced mango for a sweeter, less tangy twist. Drain the canned stuff good or it’ll make the rice soggy.
1 tablespoon fish sauce (optional): replace with 2 teaspoons soy sauce plus a squeeze of lime, or 1 teaspoon miso dissolved in a little water for extra umami if you want no fish flavor.
1/2 cup roasted cashews: use roasted peanuts, toasted almonds, or pumpkin seeds for crunch and similar richness, especially if you need a nut swap for allergy or budget reasons.

Pro Tips

– Use cold, day old jasmine rice. If you only got freshly cooked rice, spread it thin on a tray and chill it a bit so it dries out, otherwise itll clump and steam instead of frying.

– Get your pan screaming hot and dont crowd it, spread the rice so parts actually touch the surface and you get those little toasted bits, they add so much flavor.

– Cook the eggs quickly, take them out while still soft, then fold them back in at the end so they stay moist and not rubbery.

– Let the pineapple hit high heat so it lightly caramelizes, that concentrates the sweetness; if it tastes too sweet add a squeeze of lime or a tiny extra pinch of salt to balance it.

– Toss the cashews in at the last minute so they stay crunchy, and finish with sesame oil off the heat for aroma, taste and adjust soy/fish sauce sparingly so it doesnt overpower the pineapple.