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Pineapple fried rice is the perfect mix of sweet and savory, made with fluffy jasmine rice, juicy pineapple, and simple Thai-inspired flavors. It’s an easy fried rice recipe that comes together in about 30 minutes, making it perfect for my busy weeknights when we’re craving takeout. The balance of salty soy sauce, rich oyster sauce, and naturally sweet pineapple gives every bite that classic restaurant-style flavor without any fuss.
If I have leftover jasmine rice, I’m most likely using it in a recipe like this pineapple fried rice. Fried rice is all about balancing the ingredients correctly, and I’ve found that keeping it simple with just the right mix of aromatics, sauces, and a touch of sweetness makes all the difference. I cook everything in stages so the vegetables stay crisp, the rice stays fluffy, and nothing gets soggy. The pineapple adds that perfect sweet contrast, and the cashews add texture that makes each bite feel a little special. It’s a quick but flavorful recipe that works every time.
Tips for Beginners
- Use day-old rice for the best texture. The grains should feel dry and separate, not soft or clumped, so they fry up light instead of sticky.
- Use a large skillet or wok. This ensures the rice has room to fry instead of steam.
- Don’t overcrowd the pan. Spread the rice in an even layer so it has room to heat through and lightly crisp instead of steaming.
- The pan should be hot. Cook over medium to medium-high heat so the rice gets lightly toasted edges and a bit of golden color without burning.
- Wait to add the pineapple. Add the pineapple at the end and gently fold it in just until warmed through so it keeps its shape and doesn’t get mushy.
Pineapple Fried Rice
Ingredients
- 1 tbsp olive oil or vegetable oil
- ½ onion chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 1-inch piece of ginger minced
- 3 cups cooked jasmine rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ cups fresh or canned pineapple pieces
Toppings
- chopped green onion
- chopped cashews
- Sriracha optional
Instructions
- Add the oil to a large skillet over medium heat. Add in the onion, salt, and pepper. Cook for a couple minutes. Then, add in the bell pepper and cook for a few minutes until softened.
- Stir in the garlic and ginger, and cook for 30 seconds to a minute until fragrant.
- Add in the rice, soy sauce, and oyster sauce. Stir to combine. Then, gently stir in the pineapple.
- Season with salt and pepper and/or add more soy sauce to taste. Top with chopped green onion, chopped cashews, and a drizzle of sriracha.
Equipment
- 1 Dutch Oven or Wok
Becky’s Tips
- Add scrambled eggs for a more traditional fried rice variation.
- Swap cashews for peanuts or leave them out for a nut-free option.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pineapple Fried Rice Step by Step
Gather all the ingredients together.
Cook the vegetables: Heat 1 tbsp olive oil or vegetable oil in a large skillet over medium heat until shimmering. Add ½ chopped onion, ½ tsp salt, and ¼ tsp black pepper, and cook for 2–3 minutes until the onion softens and turns translucent. Add 1 chopped red bell pepper and cook for another 3–4 minutes until tender but still slightly crisp. Stir in 2 minced garlic cloves and 1 minced 1-inch piece of ginger, cooking for 30 seconds to 1 minute until fragrant, being careful not to let them burn.
Add the rice and build the sauce: Add 3 cups cooked jasmine rice, breaking up any clumps as you go. Pour in 2 tbsp soy sauce and 1 tbsp oyster sauce, then stir until the rice is evenly coated and heated through.
Fold in the pineapple: Gently fold in 1½ cups pineapple pieces and cook just until warmed through, keeping the pineapple intact. Taste and adjust with more salt, pepper, or soy sauce if needed.
Top and serve: Serve topped with chopped green onion, chopped cashews, and a drizzle of sriracha if you like a little heat.
How to Store and Reheat
Store any leftover pineapple fried rice in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat it in a skillet over medium heat, stirring occasionally until warmed through, or microwave in short intervals, stirring in between so it heats evenly.
You can also freeze it in airtight containers for up to 2 months. Let it thaw overnight in the fridge before reheating. To get ahead, cook the rice a day in advance and refrigerate it so it dries out slightly, and prep the vegetables ahead of time so everything comes together quickly when you’re ready to cook.
Serving Suggestions
I love serving this pineapple fried rice as an easy weeknight dinner when I want something quick but still flavorful. It works great on its own, or you can turn it into a full meal by adding shrimp, chicken, or tofu. It’s also perfect as a side for honey garlic chicken or sesame chicken. For extra texture, I like topping it with crunchy cashews and a drizzle of sriracha for a little heat.
More Takeout Style Recipes
- Coconut Chicken: This coconut chicken is a creamy, Thai-inspired skillet dinner made with tender chicken simmered in coconut milk, garlic, ginger, and lime. It’s rich, slightly sweet, and perfect served over rice, making it a great pairing with pineapple fried rice for a tropical-inspired meal.
- Crockpot Pepper Steak: This crockpot pepper steak is an easy, takeout-style dinner with tender beef, bell peppers, and onions cooked in a savory soy garlic sauce. It’s a great hands-off option that pairs perfectly with pineapple fried rice for a simple, flavorful meal.
- Chicken Chow Mein: This chicken chow mein is a quick and easy noodle dish loaded with tender chicken, vegetables, and a savory stir-fry sauce. It’s a great alternative to rice-based dishes and works well alongside pineapple fried rice for a full takeout-style spread.
- General Tso’s Chicken: This General Tso’s chicken features crispy chicken tossed in a sweet, tangy, and slightly spicy sauce with bold takeout-style flavor. It pairs perfectly with pineapple fried rice for a balanced, sweet, and savory dinner that feels better than takeout.
