Pineapple Fried Rice

A colorful fried rice with the added flavor boost of pineapple chunks and juice. The perfect balance of sweet and savory


We were looking for a creative side dish to go with our Huli Huli Chicken recipe and came up with this tasty variation of fried rice with a Hawaiian flair

This recipe works just as well with leftover white rice.  I’m making it from scratch so that I can add in some pineapple juice to the cooking liquid to enhance the flavors

We are going to start with 4 cups of liquid and 2 cups of Jasmine rice.  Strain the juice from the pineapple chunks into a measuring cup and add water until you reach 4 cups

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Place the 4 cups of water & juice in a pot over medium high heat and cover.  When the liquid comes to a boil, quickly pour the rice in a clockwise fashion so it will be spread around without you manipulating it

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew

After the 25 minutes are up add in 1 tablespoon of butter, a sprinkle of  salt, ground black pepper, garlic powder and onion powder and put the lid back on and let the rice sit a few minutes and fluff the rice with a fork

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Now let’s assemble the rest of the ingredients

Dice one small onion, 1 red bell pepper and the pineapple chunks.  Measure out 1 cup of peas and 6 eggs that have been whisked

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Measure out 2 tablespoons of coconut oil and 3 tablespoons of soy sauce

Why use coconut oil?

Coconut oil has a smoke point of around 350 degrees and works well for sauteing over medium heat.  It has a hint of a coconut taste that adds a nice flavor to Asian and Hawaiian dishes

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Add the oil to a large pan over medium high heat.  We’re using our outdoor flat top grill but it will work just as well on a large griddle or pan

Add the peppers and onions and saute for about 2-3 minutes

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Add the pineapple chunks and saute another 2 – 3 minutes

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Next, let’s add in the cooked rice.  I like to press the rice down on the pan so it gets a nice crisp to it.  Cook for 3 – 4 minutes and then flip and cook for another 3 – 4 minutes until lightly browned.  Combine with the pineapple mixture

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I’m pretty sure that the scrambled eggs are our favorite part of this dish.  If you feel like 6 beaten eggs are too many, feel free to adjust

Cook the egg off to the side until it is mostly cooked through.  Now let’s fold it in to the rice mixture

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We’re in the home stretch here!  Add in the soy sauce and the peas

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Saute another minute to warm the peas and let’s add in the finishing touches

Add a few drops of sesame oil to the fried rice and garnish with fresh scallions and sesame seeds

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We love to serve this with our Huli Huli Chicken

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Enjoy!

Simply Sundays ~ Pineapple Fried Rice

  • Servings: 8 cups
  • Difficulty: Easy
  • Print

Ingredients

7 cups of leftover cooked rice or

To make the rice

4 cups of liquid (juice from the can of pineapple + water to = 4 cups)

2 cups of Jasmine rice

1 tablespoon of butter

a sprinkle of salt, ground black pepper, garlic powder and onion powder

1 small onion, diced

1 red bell pepper, diced

20 ounce can pineapple chunks, drained and liquid reserved

1 cup of peas

6 eggs, whisked

2 tablespoons coconut oil

3 tablespoons of soy sauce

Directions

To make the rice, strain the juice from the pineapple chunks into a measuring cup and add water until you reach 4 cups

Place the 4 cups of water & juice in a pot over medium high heat and cover.  When the liquid comes to a boil, quickly pour the rice in a clockwise fashion so it will be spread around without you manipulating it

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew

After the 25 minutes are up add in 1 tablespoon of butter, a sprinkle of salt, ground black pepper, garlic powder and onion powder and put the lid back on and let the rice sit a few minutes and fluff the rice with a fork

Dice one small onion, 1 red bell pepper and the pineapple chunks.  Measure out 1 cup of peas and 6 eggs that have been whisked

Add the oil to a large pan, griddle or flat top grill over medium high heat; add the peppers and onions and saute for about 2-3 minutes

Add the pineapple chunks and saute another 2 – 3 minutes

Add the cooked rice and press the rice down in the pan; cook for 3 – 4 minutes. Flip the rice over and cook for another 3 – 4 minutes until lightly browned.  Combine with the pineapple mixture

Cook the whisked egg off to the side of the pan or griddle until it is mostly cooked through and fold it into the rice mixture

Add in the soy sauce and the peas; saute another minute to warm the peas.  Add a few drops of sesame oil to the fried rice and garnish with fresh scallions and sesame seeds

Tools used to make this recipe

Blackstone 28 inch Outdoor Flat Top Griddle

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

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