20-Minute Pineapple Fried Rice Recipe
Pineapple fried rice is of Thai origin and a summer recipe that is often seen paired with tropical dishes. But like standard fried rice, which can be traced to China's Sui dynasty in the late 6th century, this meal is enjoyed in so many iterations all across the world that it has moved far past its Asian beginnings.
Recipe creator and registered dietitian Kristen Carli, available on Instagram, has her own take on this popular plate that can be enjoyed in less than 30 minutes. The sweetness of the pineapple offers a great complement to the rice and Sriracha, and the dish is a fitting partner for a more filling main course. With a preparation time of 5 minutes and a cook time of 15 minutes, this is the perfect meal for anyone who's looking for a quick and satisfying way to whip up a side dish. Now, let's take a look at what you'll need to make Carli's take on pineapple fried rice.
Gather your ingredients
To make this pineapple fried rice, you'll need olive oil, minced garlic, crushed ginger, half of a yellow onion (diced), 3 carrots (sliced), a red bell pepper (diced), and some green onions (sliced). You'll also want to make sure you have some cooked white rice, soy sauce, rice wine vinegar, fish sauce, and Sriracha sauce. And of course, the star of the show: about a cup of diced pineapple.
For a bit more of a kick, Carli has some additional ingredient recommendations. "Other optional toppings include Sriracha, cilantro, or my favorite condiment, Sriracha mayo," she suggests.
Cook the ingredients in a skillet
Start by heating a large skillet on medium heat. Now, add 1 tablespoon olive oil, followed by the minced garlic, crushed ginger, yellow onion, carrots, and red bell pepper. Cook your vegetable mixture for about 8 minutes. You'll know it's ready to go when the diced onions are translucent.
With your skillet still heating your vegetable mix, add the pineapple and let the combination cook for 5 minutes. Then, add 3 cups cooked white rice and stir it in with the vegetables until it's evenly combined. Once you've added the rice, let your blend stew for 2 minutes – just enough to warm the cooked rice through.
Mix the sauce with your fried rice
In a small bowl, combine the soy sauce, rice wine vinegar, fish sauce, and Sriracha sauce. Now, add the mixture to the pineapple fried rice and stir it in until it's combined.
If you're a vegan or don't like fish, don't fret — an adjustment will keep this recipe just as enticing. "For those that want to avoid fish sauce, I would omit and add extra soy sauce," Carli said.
Serve your pineapple fried rice
Your pineapple fried rice is ready to be served, but there's one final step: topping your meal. This recipe calls for 4 green onions (sliced), which are divided over each portion of rice, but Carli also recommends adding extra Sriracha, cilantro, or Sriracha mayo (her favorite condiment).
"This dish pairs great with a side of honey garlic chicken or crispy tofu," Carli adds.
If you have any leftovers, the dish keeps in an airtight container in the fridge for up to 5 days.
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon crushed ginger
- ½ yellow onion, diced
- 3 carrots, sliced
- 1 red bell pepper, diced
- 1 cup pineapple, diced
- 3 cups cooked white rice
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons fish sauce
- 1 teaspoon Sriracha sauce
- 4 green onions, sliced
- additional Sriracha sauce, for topping
- cilantro, for topping
- Sriracha mayo, for topping
- Heat a large skillet over medium heat. Add the olive oil, minced garlic, crushed ginger, diced yellow onion, sliced carrots, and diced red bell pepper. Cook for about 8 minutes until onion is translucent.
- Add the pineapple and continue to cook for 5 minutes.
- Add the cooked white rice and stir to combine.
- In a small bowl, mix the soy sauce, rice wine vinegar, fish sauce, and Sriracha sauce. Stir the mix into the pineapple fried rice in the skillet.
- Top your rice with the green onions.
- Serve your pineapple fried rice. Top with Sriracha or cilantro or Sriracha mayo if using, for an extra kick!
| Calories per Serving | 282 |
| Total Fat | 4.1 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 55.2 g |
| Dietary Fiber | 3.7 g |
| Total Sugars | 8.7 g |
| Sodium | 1,147.5 mg |
| Protein | 6.2 g |
