Juicy pineapple chunks are stir-fried with crispy rice, edamame and fresh basil in this peanut-topped pineapple fried rice! Better than takeout and easy enough for a weeknight!
Need a quick and easy dinner idea for busy weeknights? Fried rice is where it’s at! And this pineapple fried rice in particular is loaded with flavor and comes together in under 30 minutes.
There is a catch though: you need to have some leftover cooked rice on hand. Leftover rice always makes the best, most delicious, crispiest fried rice. Trust me.
Tip: Plan ahead next time you’re making rice — cook some extra so that you can make fried rice later in the week.
What You’ll Need
- Oil. The recipe calls for canola oil, but any high-heat oil will do! Feel free to use peanut, vegetable, or corn oil.
- Pineapple. Fresh pineapple is ideal, but I can’t see why canned wouldn’t work in a pinch.
- Fresh ginger.
- Red bell pepper. An orange or yellow bell pepper would also work just fine in this recipe.
- Cooked rice. Fried rice always works best with rice that’s a day or two old and has been chilling in the fridge. Most varieties of brown or white rice work just fine in this recipe. Jasmine is my personal favorite!
- Soy sauce. Or substitute gluten-free tamari if you’d like.
- Sriracha sauce. Skip this for a milder version of the dish.
- Frozen edamame. Look for shelled edamame. Substitute with peas if you can’t find this.
- Fresh basil.
- Roasted peanuts.
How to Make Pineapple Fried Rice
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
- Heat up some oil in a skillet, then add diced pineapple. Pineapple needs a little bit more time to cook at a lower temperature than everything else, which is why we’ll be cooking it separately. Cook the pineapple until the pieces become tender and start to brown, then remove it from the skillet.
- Add some more oil and your aromatics: garlic, ginger and the white parts of some scallions. Cook them for just a minute, until the mixture becomes very fragrant.
- Raise the heat, add your bell pepper and stir-fry it for a minute. It’ll just barely soften up in that time. Tip: always use high heat and flip your veggies constantly when stir-frying.
- Add your rice, soy sauce, and sriracha. I highly recommend adding the rice cold, straight from the fridge — this will help it to cook up nice and crispy!
- Stir-fry everything for a few minutes, until the rice starts to dry out and get crispy. This should take five minutes or so.
- Add your cooked pineapple and edamame to the skillet. Cook everything for just about a minute more, to heat up the edamame.
- Take your skillet off of the heat and add the green parts of your scallions, some basil and chopped peanuts.
Leftovers & Storage
Leftover fried rice will keep in a sealed container in the refrigerator for 1 to 3 days (depending on how old your rice was to start with).
Frequently Asked Questions
It is if you make it with gluten-free tamari.
I prefer a sticky medium-grain white rice, such as jasmine, but most varieties will work just fine. You could even use quinoa! Avoid creamy or mushy rice such as risotto or improperly cooked brown rice.
You can serve this dish either as a main, or a side. Try pairing it up with a simple salad or some pan-fried tofu for extra protein.
More Fried Rice Recipes
- Vegan Fried Rice
- Curry Fried Rice with Scrambled Tofu
- Brussels Sprout Fried Rice
- Kimchi Fried Rice
- Japanese Fried Rice
Need some more guidance on how to make this pineapple fried rice? Check out my video!
Pineapple Fried Rice
- 2 tablespoons canola oil, or high-heat oil of choice, divided
- 2 cups diced pineapple (1-inch pieces, about ½ of a pineapple)
- 4 scallions, white and green parts separated and chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 medium red bell pepper, diced
- 3 cups cooked rice, preferably 1-2 days old and chilled
- 3 tablespoon soy sauce or tamari
- 1 tablespoon sriracha, or to taste (optional)
- 1 cup shelled frozen edamame, thawed
- ½ cup chopped fresh basil leaves
- ¼ cup roasted peanuts, roughly chopped
- Place a large skillet over medium heat and coat the bottom with 1 tablespoon of the oil.
- When the oil is hot, add the pineapple in an even layer.
- Cook the pineapple for about 3 minutes, until the pieces begin to soften up and brown on the bottoms, flip and cook for about 3 minutes more.
- Remove the pineapple from the skillet and transfer it to a plate.
- Add the remaining oil to the skillet.
- Give the oil a minute to heat up, and then add white parts of scallions, garlic and ginger.
- Sauté about 1 minute, until very fragrant.
- Raise the heat to high. Add the bell pepper and stir-fry it for about 1 minute.
- Add the rice, soy sauce and sriracha (if using) to the skillet. Continue to stir-fry everything for 4 to 5 minutes, until the rice begins to dry out and crisp up in spots.
- Return the pineapple to the skillet and add the edamame. Flip everything a few times to mix the ingredients.
- Cook everything for about 1 minute more, just to heat up the edamame.
- Remove the skillet from the heat and stir in the green parts of scallions, basil and peanuts.
- Divide onto plates and serve.