Pineapple Fried Rice Recipe | Vegetarian Times Skip to main content

Pineapple Fried Rice

The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.



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2 ¼ cups low-sodium vegetable broth, divided
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1 cup long-grain brown rice
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1 ¼ cups diced fresh pineapple, divided
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1 Tbs. low-sodium soy sauce or tamari
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½ tsp. red pepper flakes
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2 Tbs. toasted sesame oil
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½ cup diced yellow onion
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6 cloves garlic, minced (2 Tbs.)
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1 small carrot, finely diced (½ cup)
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½ cup finely diced red bell pepper
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5 green onions, thinly sliced (⅓ cup)


1. Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.

2. Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.

3. Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired. 

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
34 g
0 mg
156 mg
4 g
6 g
Serves 6

Comments on this Recipe

I made the Pineapple Fried Rice for a ladies luncheon and it was a big hit. Very tasty.

Tasty! My fiance loved it, and he's not always a fan of my veg creations.

this was sooooo yummy!! i made this last night for my family on "vegetarian night"! the rice was a little spicy, so if you don't like spicy, add less red pepper. this rice was perfect!! i'll make this again!!

I was born an raised in Hawaii, living there for 48 years before moving off Island. I have never had fried rice with pineapple or pizza for that matter. It seems that if it has pineapple in it, its called Hawaiian. LOL! Having said that I "might" try this recipe.

I tired this out and came out well.

This was totally missing something. I'm not sure what went wrong, but the texture was gelatinous - maybe it was my rice - I used short grain brown rice from Lundberg.

so mine came out a goopy mess. Delicious! But goopy. I think I measured my liquids wrong or something.

Did some slight mods due to low fat vegan diet and no bell peppers or carrots. Came out delicious (used jasmin rice), paying attention to cooking times. It appears that either my stove or the times are off. My mods: peas added in place of carrots (1:1), edamame added with blended pineapple mixture. Next time, though, I'll cut back on the red pepper flakes. But still... WOW!!!

This was very tasty! I swapped the red bell pepper for peas, and I added some pieces of fried haloumi, which is quite salty and I think it complimented the pineapple very well. I have one complaint though, the recipe states that it serves 6 but there is no way 6 people would have enough food with the amount this makes. Maybe if you use it as a side to one more dish or two, or if you use it as a starter. I'm glad I made it just for 3 people (I was counting on lunchboxes so I didn't halve the recipe - and we finished it).

If your recipe came out "goopy" or "gelatinous" its probably the rice. Next time, try making the rice ahead of time and let it cool completely (usually the day ahead is best). This keeps the rice from becoming too sticky. This is how I learned to make it and it comes out great every time. You might also try rinsing the rice before cooking to get all of the "dusty" particles off of the rice.