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Pineapple fried rice

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.
Prep Time 5 mins
Cook Time 15 mins
Course Main Course, Side Dish
Cuisine Chinese, Fusion
Servings 2 servings
Calories 355 kcal


  • 1 pot
  • 1 large wok/deep frying pan



  • 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.

Prep veggies

  • 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.
    Pineapple fried rice


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.
Keyword 15 minute meals, gluten-free recipes, healthy vegan dinners, Pineapple fried rice, vegan budget meals, vegan dinners, vegan fried rice, vegan meal prep