I haven’t done any real cooking in our Austin kitchen yet, but this homemade Thai pineapple dish is looking pretty tempting after all the tacos I ate yesterday! I’m determined to eat all the tacos in Austin.
Back to Thai food. This pineapple fried rice recipe was inspired by a meal at Sweet Basil in Norman, Oklahoma over the holidays. I really loved the combination of sweet, caramelized pineapple with Thai spices.
I can’t claim that my version is traditional, but it does taste very close to my memories of that dish. I used some leftover bell pepper instead of tomato and thought it was pretty great that way.
The cooking method for this fried rice is a riff on my spicy kale and coconut fried rice. If you’re a fan of that recipe, I think you’ll love this one, too, as well as my veggie fried rice and the coconut fried rice in my cookbook. Please let me know how it turns out for you in the comments!
Before you get started
A couple of quick notes:
- This meal comes together very quickly, so make sure your ingredients are ready to go before you get started.
- Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes).
How to Make Thai Pineapple Fried Rice
Thai Pineapple Fried Rice
- Author:
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 2 to 4 servings 1x
- Category: Entree
- Cuisine: Asian
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Ingredients
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Instructions
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Notes
Recipe adapted from my spicy kale and coconut fried rice.
*Rice notes: For 2 cups cooked rice, you’ll need to cook up about ⅔ cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4.
MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
If you love this recipe: Be sure to check out my other Thai-inspired recipes here!
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Chloe
Great recipe! Super quick and easy meal that I’ll definitely be making more than once. The lime is a good touch, not overpowering but compliments the pineapple quite nicely. 5/5 stars from me :)
★★★★★
Kate
Thanks, Chloe! I like that hint of citrus, too. :)
McKenzie
I’m so glad I found your blog (by googling “meatless meals”)! I can’t wait to try out some of these recipes for my family. :) This looks so yummy.
Kate
I hope you do, McKenzie!
Janet
This is such a fresh version of a fried rice. Bursting with flavours! Will definitely make it again. My daughter said it was “a bomb!”
★★★★★
Kate
So happy everyone enjoyed this, Janet!
Kim
Hi.
Do you have the calorie counts for your recipes? I love the thai-pineapple-fried-rice and curious about that particular one and some others you have. Unfortunately I’m little and have to count calories.
All look delish!
Thanks!
Kate
Hi, Kim! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Lindsay
I ❤️ this dish.
I made the following changes:
I started with some sautéed onions & a Thai chili pepper.
I omitted the egg & served with crunchy fried tofu!
I can’t wait for lunch today!!
Thank-you for sharing this amazing recipe!
★★★★★
Kate
That sounds delicious, Lindsay. Thanks so much for commenting!
Leah
Yum, thank you. This made a lovely dinner tonight that the whole family enjoyed!
Kate
Wonderful! Thanks, Leah. :)
Mckenna
I have a nut allergy, will this still be good with out the cashews?
Kate
Sure! You will lose some of the protein and crunch, but it will still work well without them.
Tricia
I don’t know why I’m hesitant to make some of your recipes at times….but, like all of your others, this is absolutely delicious!!! I had a hard thinking of pineapple and cashews in fried rice but I figured I’d give it ago since I had so much pineapple in the fridge! The sweetness of the pineapple and the crunch of the cashews are perfect together! The husband loved it too- always a bonus :)
Kate
Oh, I’m so glad you tried it, Tricia! I love the sweet and salty combination of the two.
Sarah
This was amazing! It came together really quickly and had the perfect balance of flavours and textures. I love how the juicy, caramelized pineapple blends with the sriracha and soy. Kate, your recipes are so detailed and easy to make. My only complaint is that I didn’t stumble upon your site sooner – I can tell that I’m going to be making a lot of your recipes over the coming weeks and that I’m going to find a lot of favourites to put in my rotation.
★★★★★
Kate
This is all so kind of you, Sarah, thank you! I’m so happy you found my blog.
Monique
This was delicious! I omitted the eggs, and I added a caramelized onion, baby spinache, and edamame for more veggies. So flavorful!
★★★★★
Kate
Yum! Sounds delicious.
Lisa
This was not good.. no taste, didn’t like the tofu,hmm…
Kate
Sorry this was disappointing for you, Lisa.
Lisa
Thanks for answering. To be fair I didn’t give a review on a recipe I loved- the pho soup! Was amazing.
And when I had the leftovers of this pineapple rice I first sautéed spinach and added it with the liquids and it tasted a lot better.
I will try more recipes!
Jillian Stringer
Absolutely loved this!
★★★★★
Kate
Great! Thanks, Jillian.
Graciely Santos
Dear Kate,
This recipe is awesome! I made it few weeks ago and it was great and fill of flavour! This week I tried it again and I was not luck in buying a good pineapple. Plus, sometimes they are not available in the supermarkes. Fruits in Germany suck most of the time… In this aspect I miss Brazil so much! =/
So, I was wondering: do you think this recipe could work with canned pineapples?
One more time, thank you very much to bring and share delicious recipes. I can always trust that, if I follow the recipe, it will turn into something delicious!
You’re one of the responsibles to bring me much more to the vegetarian side. Thanks to your delicious recipes I drastically decreased my meat consumption!
Thanks, my dear Kate! :)
★★★★★
Kate
I think canned pineapples would be just fine, Graciely! Look out for ones with a ton of added sugar, though. Other than that, it should turn out well!
Tara
This dish is packed with flavor! So delicious and hearty – sure to win over the heart of vegetarians and meat-lovers alike :-D
★★★★★
Kate
Thank you, Tara!
Beth
This was so good! My family and I are going meatless 1 day a week and I’m so glad we found the delicious recipe!
Anna
I made this recipe, it was delicious. My hubby dislikes brown rice so I used white, but don’t recommend it since it is so sticky. The flavor of all the ingredients were awesome. Thanks for sharing.
★★★★★
Kate
Great! Thank you, Anna.
Sarah
Another phenomenal recipe from Cookie & Kate! Can barely wait to get it out of the pan before I start devouring it!
★★★★★
Kate
I hope you loved it, Sarah!
Zona Koebrick
Made this dish tonight, the texture & taste were great! My husband thought it was the best rice that he has eaten!
Kate
Perfect! Thanks, Zona. I’m so glad the two of you enjoyed it.
APL in Dade City
Loved this! It’s the perfect base for creating variations using your favorite vegetables, fruits, and even meat (for the non vegetarians). Thank you!
★★★★★
Kate
You’re welcome! This is a great whatever-you-have-on-hand type of meal!
Nicki Johnson
So delish! I shared this with so many people at my work. Thanks!
★★★★★
Kate
Thanks, Nicki! And thank you for sharing it, too!
Jasmin
I totally ate this up, but I did need to add more sriracha and soy sauce. I feel like maybe adding some dry spices could give it more flavor instead of having to resort to sauces.
★★★★
Kate
I say go for it! Let me know which spices you add.
isha
Just made this – love it! Was so good.
★★★★★
Deni
What a delicious dish!! My mom surprised my boyfriend and with this when we moved to Edmonton from Toronto. I can’t have gluten or dairy and I’m vegetarian, and my boyfriend is vegan, so finding your blog has become an invaluable resource to our family! Trying your green Thai curry recipe tonight and I can’t wait to see how it turns out! Thanks so much!!
MaryBeth
Kate,
We love this recipe! I made it for dinner last night and it was a big hit. My husband and sons enjoy Thai food, so I knew this would be a good recipe to try. Thank you for sharing it. I will be trying out some of your other recipes, too, and keeping your website in my favorites.
MB
Kate
I enjoy hearing recipes are a hit for the whole family! Thank you, Marybeth!
Anna
This recipe has become a staple in our home — we absolutely love it exactly as it is. It’s a great option for Meatless Mondays; it always leaves us feeling satisfied!
★★★★★
Kate
Meatless Mondays! The vegetarian in me loves this campaign :) I love that this is now a staple for you. Thanks so much for sharing, Anna!
Katie
Just made this, sooo good! I added about 1 cup of snow peas for some extra green and crunch. Thanks Kate!
★★★★★
Kate
Sounds like a great addition! Thanks for sharing, Kaite, and for your review :)
Sarah
Yum!!!
I made this and it was a hit with both my husband and me!! I made the recipe as it, but added in some tofu that I made in the Actifry with sesame oil.
This one’s definitely going in the rotation!
★★★★★
Kate
Win! Thank you for your comment and review, Sarah.
Mary
Good recipe – added fresh ginger, used small dice 1/2 Vidalia onion instead of going to store for green onion, and added a couple drops of fish sauce since I had it on hand. Used brown rice too. Doubled recipe. Everyone liked it. No leftovers.
★★★★★
Kate
No leftovers?! That’s great! Happy it was a hit, Mary. Thank you for your review and comment.
Selma
Quick and easy to prepare, and delicious!!!
★★★★★
Kate
Thank you, Selma!
Grace
Can you sub cashews for almonds or walnuts or pumpkin seeds? I have everything else recipe calls for except cashews
★★★★★
Kate
You can leave them out if you would like. Otherwise, I would recommend adding chopped almonds instead if you still want the crunch and additional protein.
Cheryl
Oh my this recipe is crazy good!! Thank you so
Much!
Kate
You’re very welcome, Cheryl!
Kat
This is the third recipe we made from your blog this week. Three for three- delicious!!!!
★★★★★
Kate
Third?! Well, thanks so much for the support! I’m glad you have been happy with them.
Kathy Bartram
I absolutely LOVE this recipe!!! I have made it time and time again. I had friends from Philadelphia visit last week. They prefer vegetarian meals, so I pulled this recipe out. It was a hit with them. They are now hooked on your site as well.
★★★★★
Kate
Love to hear that, Kathy! Thanks for sharing and for your review.
Lindsey
This is the best fried rice I’ve ever made! It’s so flavorful and simple. I used sesame oil and added some snap peas I had on hand. Thank you for all your easy, healthy and delicious recipes!
★★★★★
Samara
My brother is allergic to nuts and soy. I am going to skip the nuts in this but what do you think I could use to replace the soy sauce? Would Worcestershire sauce work?
Kate
Coconut aminos can be a good soy-sauce substitute as well. Also rich in omegas!
Laura
Thanks Kate for this yummy inspiration! I just made this for lunch and substituted quinoa for the rice and mango for the pineapple. It was really good, easy and quick!
Thanks!!
★★★★★
Kate
You’re very welcome, Laura!
Natasha @ Thoughts of Tradition
I love pineapple fried rice. I was so excited about making this, you have no idea. We just had it for lunch and we all agreed that it was missing something. There was hardly any actual rice in the dish, most of it consisted of pineapple and pepper chunks. Then there was the rice itself. It really lacked in flavor. And I even substituted toasted sesame oil for half the coconut oil. I followed the recipe EXACTLY, and once we had tried it, I added more soy sauce and sriracha to my bowl. This improved it, but it still needs something, as it is really lacking in flavor. The texture isn’t the best either, as it’s mostly vegetables with some rice added in.
I understand that this is a vegetarian recipe, but that doesn’t mean it should be a dish consisting of mostly vegetables, especially if this is meant to be eaten as a main dish. It’s more like “thai brown rice fried pineapple chunks.”
Overall, the flavor was OK, and I may make this again, with some serious changes. I made it in less than 20 minutes and I like that it’s made of “real” ingredients, not processed junk.
★★★
Kate
I’m sorry you were disappointed. If you prefer more rice, you can always adjust the ratio.
Kate
Made and loved! I couldn’t find cilantro and added some chicken for my carnivor fiancé. Definitely will keep making this recipe. Thank you!
★★★★★
Kate
You’re welcome! Thanks for stopping to comment and review.
tinapoelzl
I had a ripe pineapple and looked for a recipe. As I also had some minced lamb and mangetout I added those to the dish (mangetout with the red peppers and the meat before the cashews.)
Turned out amazing.
Kate
Wonderful!
jacqueline macdonald-cheong
Everyone assumes cause I look asian I can make fried rice but it has failed every time either being flavorless or only really tasting like soy sauce – this recipe is great! Worked out better than anything ive tried before and ill definitely be trying it again! I only had half a bell pepper so added about 2/3 of an onion and 2/3 cup frozen mixed vegies. Also I added chicken frying it first, followed by the egg making them in the same step. Soaking chicken in 1 egg white for 3-5 min keeps the chicken from getting dry. Scrambled remaining egg ontop once chicken had turned color. Success!!!! Definitely took around 40 min instead of 25 but well worth the wait
★★★★★
Kate
Great! Thank you, Jacqueline for sharing and for your review. I appreciate it!
georgette
Delicious!! thank you!
★★★★★
Kate
You’re welcome!
Carley
I came across this recipe looking for tofu recipes, and then got so excited when you mentioned Sweet Basil! I went to college at OU in Norman, and THIS was the dish I got there! Needless to say, I’ll be making it soon!
Kate
Great! Let me know what you think, Carley.
Sandy
I prepared Thai Pineapple Fried Rice at our cabin and it was a huge hit!
I stumbled upon your recipe on Pinterest, fell in love with your blog and checked your cookbook out from the library last night. There were so many good recipes to try I ordered my very own copy this morning.
★★★★★
Kate
Fantastic, Sandy! Thanks so much for your review and support. :)
Natalie Stevens
Hi Kate
I love this recipe and wondering if I can freeze portions for other days / nights during the week. Guessing the cashews need to be added during the cooking process each time.
★★★★★
Kate
Hi Natalie! I don’t freeze all my recipes, but you could look through comments to see if other readers have had success. And yes, if you do I would not add the cashews. Thanks so much for your review!
Heidi Rieker
HI Natalie, I have frozen this in 1 cup portions, it freezes well, freeze in zip-lock baggies & take out any air. Tastes just as good re-heated
★★★★★
Billie
Thanks for sharing- I’m living in a multigenerational home this summer—a pregnant mom, two little boys, a vegetarian son and two old people (my husband and me) and one with heart disease—aargh! Always looking for something easy, healthy and delicious to cook that suits most of the crowd—your recipes look spot on and I, heading to the farmers market now:)
Kate
I hope this recipe and the blog are a good resource for you!
Rod Dallas
Super easy & delicious!
★★★★★
Kate
Great! Thanks for your review, Rod.
Kim Shea
I loved this and it was a big hit with my family. Because I didn’t use eggs, I added some chopped roasted and salted macadamia nuts and dried coconut flakes. This recipe was a big hit. Looking forward to trying more of yours!
★★★★★
Kate
I’m happy it was a hit, Kim! Thanks for sharing your version. I appreciate the review.
Calvi
Love it!
★★★★★
Kate
Thank you, Calvi!
Kathy Magee
I’ve made this recipe 5 times now and love it, even though there are so many dishes to wash afterward. Thank you!
★★★★★
Kate
You’re welcome!
Anna
Just made this because I had a pineapple I needed to use and a broke college student always has rice on hand. It was absolutely incredible.
I used frozen yellow and red peppers and it still worked perfectly. Also I mixed soy sauce into the eggs and then poured it over the rice to scramble it in the pan (SUPER GOOD).
I was thinking ginger might be a good addition too!
★★★★★
Kate
Love it! Thanks, Anna for sharing and for your review.
Bobguy
Hey Kate….How did you know? All my secret favorite ingredients in one recipe. I use pineapple, cashews, and/or ginger to electrify so many recipes. Thank you for this great recipe idea.
In the future, consider adding whole black mustard seeds in step one.
★★★★★
Kate
Great minds! Thanks for sharing. :)
Leslie
Loved this. I think it could also be made with rice noodles. Very easy too.
★★★★★
Kate
Thanks for sharing, Leslie!
Meghan
Amazing meal! My whole Family enjoyed it and I just can‘t get enough. ;–)
Kate
That’s wonderful, Meghan!
Diane
I made this Thai Pineapple fried rice and combined this and two of your other recipes, the crispy baked tofu and extra veggies f/r. The results were delicious. Used my own sauce which was sugar, tamari, sesame oil, garlic and ginger paste, shaoxing, my fermented garlic/chili hot sauce. Added a bag of frozen par steamed Asian stir fried veggies in addition to the pineapple, & extra diced onion and garnished with sliced scallions.
★★★★★
Kate
I love the creativity! Thanks for sharing, Diane.
Maggie
I haven’t made this yet but will next week when I have $. I will use vegan flax eggs and let you know the result.
Kate
Let me know what you think when you try it!
Nicky
I spent hours looking at pineapple fried rice recipes before picking this one… and I’m so happy I did. This was delicious. I added 2tsp yellow curry powder to the soy sauce and tossed in 1/2 cup of edame. I’ll definitely be making this again. Thank you!
★★★★★
Kate
You’re welcome! I’m happy you found it too, Nicky.
Jennifer Simmons
Yummy recipe. The family loved it. Thanks
★★★★★
Kate
I’m happy to hear that, Jennifer!
Kirsten McNeal
I loved the simplicity and especially how bright/beautiful this was! It needed something—everyone in my family chose to add their own touch—more lime, more pineapple, more soy, etc.
★★★★
Kate
Thanks, Kristen! I love the personal touch idea.
Elaine Obernesser
What would you serve with this to make it a complete (vegetarian) meal?
Kate
This makes a great meal on its own, but you could serve with a simple salad or soup. Here are some some options in the same profile: https://cookieandkate.com/search/?q=thai
Minette Klazinga
Do you think there is any way to veganize this one? Could I skip the eggs or use something else in place of? Thanks for any advice – looks so yummy!
Kate
You could omit the eggs and the 1 ½ teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.
Minette
Wonderful – thanks so much! I love your crispy tofu…I’m so making this! :)
Ali
Soooo yummy! My meat eating husband loved it and it was super easy to make. Thanks for the great recipe…can’t wait to try more from your website.
My little people weren’t too keen…but I thought it was so good I’m going to keep making it until they are converted
★★★★★
Kate
You’re welcome! I’m glad your husband loved it. Maybe next time the little ones will, too!
Adena
Followed this recipe exactly (except subbed the cilantro for basil) and it turned out AMAZING! So much flavor was packed into each bite. Made it for a date night for me and my boyfriend and it did not disappoint. Also, the colors were beautiful! We finished the whole thing (we had it as an entre), but I wish i had leftovers. Will definitely keep and make again.
★★★★★
Kate
Thank for sharing, Adena!
Caryl
Made according to the recipe, and it was bland. Added more soy and sriracha and it was a little better. It seems like it needs a little something more. Sorry.
★★★
Kate
I’m sorry you didn’t love it. But thanks for the feedback!
Angie
Was very tasty.
Could use a little more flavour to improve. Maybe add a different spice?
★★★★
Kate
I’m sorry you didn’t love the ratio! You could always add more of your favorite already included. Did you add any hot sauce at the end?
Nene
When do you add the garlic? Did I miss it?
Kate
Please see step 2. :)
Karen
I just made this tonight. My family and I loved it. Thanks so much!! Look forward to making it again.
★★★★★
Haily
So easy and good for left overs for lunch. I added chicken in before cooking pineapples and red peppers and used precooked rice pouches to speed up cooking time!
★★★★★
Kate
Thanks for sharing, Haily!
Angela DeBoer
Delicious. I doubled the recipe and made half with tofu for my vegan friend and half with chicken for me. They both turned out great! Will make again!
★★★★★
Kate
Wonderful, Angela! Thank you for your review.
Pam
This was amazing!! I added some sugar snap peas and shredded carrots. Even my notoriously picky 10-year-old daughter loved it. Thank you!
★★★★★
Kate
You’re welcome, Pam! Thanks for your review.
Vicky
I made this for dinner last night and it was YUMMY! Very quick and easy! My husband is vegetarian and I have to eat gluten free, so recipes that work for both of us are sometimes hard to find- but this was spot on! I substituted mango for the pineapple because that is what I had in the fridge- I used a gluten free Teriaki sauce from La Choy. FABULOUS!
★★★★★
Kate
I’m excited you love it, Vicky! Thank you for your review!
Hannah Mayhorn
This is probably my husband’s favorite recipe I have ever made. He absolutely loves it! I think it’s delicious, too. We made it once with scrambled tofu, instead of eggs, and it turned out well, for any vegans who might want to try that.
★★★★★
Kate
I’m glad he loves it, Hannah! I appreciate the review. I like your vegan alternative!
Kate
Yummy and easy to follow!! Loved it❤
★★★★★
Kate
I’m happy to hear that, Kate!
Arianne Bonifas
Super easy to make, super flavorful. Tastes very ‘clean’, not oily or processed. Does well when rice is substituted with frozen diced cauliflower. This is a favorite recipe!
★★★★★
Kate
A great one to have as a favorite, Arianne!
Rebecca
Oh my gosh! I just made this and it was amazing! Added chicken. Family loved it!
★★★★★
Kate
I’m happy to hear that, Rebecca!
Deborah
This is the bomb! I topped the rice dish with the fresh pineapple because I added a Serrano pepper to the mix. Perfect balance !
★★★★★
Kate
Thanks for sharing, Deborah!
Deb Buchanan
This rice is the bomb! So delicious, I added a fresh serrano chile for heat.
★★★★★
Kate
That sounds great, Deb!
Jessica
So, so good!
★★★★★
Kate
Thank you, Jessica!
Stephanie Blevins
This was absolutely fabulous. I used liquid amino acids instead of soy because that’s what I had on-hand and didn’t have sriracha or chili garlic sauce (added a couple of dashes of hot sauce.) This will become one of my go-to recipes. Double it for leftovers!
★★★★★
Kate
Thank you for sharing, Stephanie!
Sara
Hello! I’m adding this to our family menu for next week! I don’t have garlic chili sauce. What would be a good substitute?
Thanks!
Kate
You could try a different hot sauce!
Laura Wenda
Kate, I made this for dinner and my family LOVED it! Several of your recipes are a staple in our household (falafel, Apple pie and others). Now also pineapple fried rice. Not once, I mean not once your recipes have failed. You are my number one to go for inspiration and new ideas. Keep cooking so we can keep eating!!!! Thank you a lot!
★★★★★
Kati Graham
Loved this recipe!
I deeply browned at least a half cup of shaved coconut and it really woke up the recipe to a new level!
I added it at the same time as the cashews.
Great recipe! Thank you
Kate
Thanks for sharing, Kati!
Joan
This recipe was simple and easy to complete. My rice turned out well. I used a ginger soy sauce versus the tamari sauce & regular soy. I also put half of teaspoon of sesame oil. I used more rice for my family and therefore used more vegetables. I also used canned pineapple chunks in Pineapple juice and used some of the juice for taste. I also made sauteed chicken breast & cooked with the sweet chili sauce. Great receipe & easy meal.
★★★★★
Terry McAuley
Any chance this can be done ahead? Thanks.
Kate
Sure! Makes great leftovers.
Tricia Weber
I’m a bit late to the party, and so glad I found this recipe on your website. This rice is absolutely delicious. I used brown jasmine rice and added the zest of one lime with the tamari and garlic sauce. Thank you so much for sharing your recipes with us.
Regards,
TWeber
★★★★★
Kate
I’m happy you loved it, Tricia!
Stefanie
One of my all time favourite recipes, I make it regularly (including tonight) and I just can’t get enough of it. I love that it’s so quick and yet soooo delicious. As it is difficult to get good fresh pineapples here, I ususally use canned pineapple and it works great.
★★★★★
Kate
I love to hear that, Stefanie!
Mrs B
Amazing! This was my first recipe of yours, of five that I chose for this week’s dinners. Definitely will be making this again! Thank you for sharing!!
★★★★★
Kate
You’re welcome! A great one to try first. :)
Amberleigh
This was incredibly easy, especially for how extremely delicious it was! You have knocked it out of the park once again Kate, thank you for your wonderful recipes!
★★★★★
Alicia
Wow! This came together so quickly and easily. I am so impressed with the flavor, too! I love fried rice and this is such a nice way to indulge at home. Thank you!
★★★★★
Joanne
Just made this dish….OMG delicious. Satisfied all my cravings (sweet and spicy) at once!
Love the hint of lime at the finish
★★★★★
Natasha
This dish is ABSOLUTELY DELICIOUS. Made it for the whole family and it always goes down really well. (Anytime i have left over fruits, vegetables & rice i chop, bag and freeze) I uesed my left over frozen pineapple, garlic and brown rice and this still worked and tasted absolutely fantastic. Keep red pepper and spring onion fresh so you still have a crunch.
★★★★★
Kate
Hooray! Thanks for sharing, Natasha!
Scott
I really liked this combination of flavors as someone just getting into veggie meals. One note – I think the cashews would work without cooking them as much – or at all as they lose a little crunch and flavor in my experience. But overall, great dish.
Helen
I made this last night and pumped up the veggie content my adding some cabbage. It was delicious with plenty leftover for tonights dinner too!
★★★★★
Kate
Thanks for sharing, Helen!
Moriaelini
I plan to make this tonight…am cooking the rice now so it is chilled in time. Since my husband and I cannot eat bell peppers, I subbed in some raisins instead. All the Pineapple fried rice I have had from restaurants around here all had raisins in them. They also used chicken and shrimp, but I am wanted a meat free version, heh. Am really pleased I found this recipe.
Kate
Thank you for sharing your changes, Moriaelini!
Lesli Parodi
Turned out great! Thanks!
★★★★★
Kate
You’re welcome!
Heidi Rieker
HI Natalie, I have frozen this in 1 cup portions, it freezes well, freeze in zip-lock baggies & take out any air. Tastes just as good re-heated
★★★★★
Kate
Thank you for sharing, Heidi!
A Berg
It was delicious- I loved the pineapple!! I may leave out the nuts and add in bacon next time just to mix the savory with the sweet- yum!
★★★★
cynthia monell
This looks good, I want to try this with Cauliflower
★★★★★
Ruchika Sood
Excellent recipe! Enjoyed it for dinner today. Readily available ingredients and clear description. Thanks a lot. My rating 5/5
★★★★★
Kate
Thank you for your review, Ruchika!
George Hunt
Next time you are in Norman, OK, stop into Wing It the Korean restaurant at 760 W. Main St. It is authentic. I have been going there since they were in Moore and they are great people and they make great food. Treat yourself!
Jenny
This recipe turned out great! I added extra soy sauce but otherwise made it pretty much as called for. Will definitely make again.
★★★★★
Diane
I made this last night and it is delish! I added some pre-cooked chicken cubes for my carnivore husband and made my own chili-garlic sauce (which I think was really worth it). You’re right when you recommend to have everything ready to go, you don’t want to be running around the kitchen when making this. Other than a stone-cold pineapple hater I think you’d be hard-pressed to find anyone that didn’t like this and it must be fresh pineapple (canned ain’t gonna cut it). Thanks for this one and I’m looking forward to trying many more or your recipes. ¡Provecho!
★★★★★
Jennifer Hill
Late to this recipe party, but loved this take on fried rice, lighter and tastier than the traditional, greasier version with the coconut oil. Also added diced mushrooms alongside the pineapple and red pepper, and fresh chilli to garnish, yum!
★★★★★