Fried rice is one of those 15 minute meals which are a staple for any busy house. It’s also great for meal prepping ahead of time. If you love pineapple on pizza, then you will love this pineapple fried rice. If pineapple in food isn’t your thing, I get it. I used to strongly dislike any fruits in foods growing up.
Fried rice is great for:
Only have a few bits and bobs left in your fridge? Fried rice is a great way to use that lonesome carrot, those almost expired greens and those last few veggies in the freezer bag. You can literally use whatever veggies you have on hand and if you want to add some beans or tofu, why not?
Tropical fried rice
I love this simple recipe as I almost feel like I’m eating this pineapple fried rice by a beach somewhere in Hawaii or Bali. I’m allowed to dream right? Take this fried rice as a dish to a potluck and watch it disappear.
This pineapple fried rice is:
- Ready in 15 minutes
- Sweet and salty
- Gluten-free if using tamari
- Extremely high in vitamins A, C and K
Cutting the pineapple
The toughest part about this whole recipe is cutting the pineapple so you can use it as a bowl. Use a SHARP knife.
- I found the easiest way to do this was to cut the pineapple down the center.
- Cut horizontal and verticle lines into the pineapple. Be careful not to pierce the skin with the knife.
- Cut all along the edge of the pineapple.
- Using a spoon scoop out the pineapple chunks.
Watch this video if you’re still unsure.
Pineapple Fried Rice
Sweet and salty, this pineapple fried rice is a tropical experience bold in flavor and so easy to make. Need some ideas to use those lonely vegetables? This is the perfect recipe to make and easy to adjust for whatever you have available.
- 1 cup Jasmine/Basmati rice
- 1 cup water
- 1/2 tsp salt
- 1 bunch kale (2 cups)
- 2 medium carrots
- 1 bunch broccolini (or broccoli)
- 1 large pineapple (We only use 1/2 of the pineapple flesh.)
- 1 clove garlic
- 3 tbsp soya sauce (tamari for gluten-free)
- 1 tbsp oil (Coconut or olive oil)
- 1 tbsp coconut sugar
- 2 tbsp peanuts (for garnish)
- 1 lime (for garnish)
Put the rice ingredients in a pot and bring to the boil.
Once boiling reduce heat and put the lid of the pot. Simmer for 10 minutes.
While the rice is cooking, peel the carrots, wash and chop the vegetables. Crush the garlic.
Heat the oil in a wok on medium high.
Add the garlic and fry for 30 seconds before adding the remaining vegetables.
Fry for 3-4minutes. Once the rice is done, add this to the wok and add the soy sauce and coconut sugar.
Stir through. Add the pineapple and stir for 1 minute.
Remove from heat. Plate the fried rice in your pineapple bowls and garnish with peanuts and lime juice.
This recipe makes 2 full portions if eating as a full meal or 4 portions of a side dish.
Substitute any of the vegetables with what you have available.
The goal is to not overcook the rice. 10 minutes is perfect.
Leftovers can be stored in an airtight container in the refrigerator for 4 days.
Let me know if you give these a try by rating them below or sharing on Instagram. Tag me @the_hungry_herbivore
Until next time, happy cooking 🙂