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- 2 cups cooked jasmine rice (preferably day-old) - 1 cup fresh pineapple, diced - 1/2 cup red bell pepper, diced - 1/2 cup green peas (fresh or frozen) - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1/4 cup scallions, sliced (for garnish) - 1/4 teaspoon cayenne pepper (optional, for heat) - Salt and pepper to taste - 1/4 cup chopped cashews (for crunch) For a deeper flavor, consider adding: - Fresh ginger, minced, for a spicy kick. - Cooked protein like chicken or shrimp for heartiness. - A squeeze of lime juice to brighten the dish. You can swap ingredients based on what you have: - Use brown rice instead of jasmine for more fiber. - Replace cashews with peanuts or almonds for different crunch. - Swap red onion for green onions if you prefer a milder taste. - Try coconut aminos instead of soy sauce for a sweeter option. These choices keep your dish fresh and fun! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cups cooked jasmine rice (preferably day-old) - 1 cup fresh pineapple, diced - 1/2 cup red bell pepper, diced - 1/2 cup green peas (fresh or frozen) - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1/4 cup scallions, sliced (for garnish) - 1/4 teaspoon cayenne pepper (optional, for heat) - Salt and pepper to taste - 1/4 cup chopped cashews (for crunch) Next, if you have fresh pineapple, chop it into small pieces. Dice the bell pepper and chop the red onion. Mince the garlic. This prep will help the cooking go smoothly. Heat the olive oil in a large skillet or wok over medium-high heat. When the oil is hot, add the red onion and garlic. Sauté them until the onion becomes clear, which takes about 2-3 minutes. Next, add the diced bell pepper. Cook it for another 2-3 minutes until it softens slightly. Now, push the veggies to one side of the skillet. Pour in the sesame oil and add the cooked rice. Stir to mix everything and heat the rice through. After the rice warms up, add the diced pineapple to the skillet. Let it cook for about 2 minutes. This will caramelize the pineapple and add a sweet flavor. Then, pour in the soy sauce and mix all ingredients well. Make sure everything gets coated nicely. Now, stir in the green peas and cayenne pepper, if you want some heat. Season with salt and pepper to taste. Cook everything for 2 more minutes to let the flavors blend. Once cooked, remove the skillet from the heat. Sprinkle chopped cashews and sliced scallions on top. This gives your dish extra texture and freshness. For an eye-catching presentation, serve the fried rice in hollowed-out pineapple halves. You can also use a colorful bowl and add extra scallions and a slice of lime for garnish. Enjoy this flavorful dinner delight! Using the right rice is key. I prefer jasmine rice for its light flavor and texture. Cook your rice a day ahead. This helps the grains firm up, making them less sticky. Rinse the rice before cooking to remove excess starch. Use a 1:1.5 rice-to-water ratio for perfect cooking. Let it cool completely before storing. This step truly enhances the fried rice. Caramelization adds depth to your dish. It brings out the natural sweetness of the pineapple. Heat your skillet or wok well before adding ingredients. Use medium-high heat for best results. Sauté the pineapple alone for a few minutes. Don’t rush this step! Allow it to brown slightly. This will create a lovely contrast in flavors. To boost tropical vibes, add fresh herbs. Chopped cilantro or mint pairs well. A squeeze of lime juice brightens the dish. Consider using coconut aminos as a soy sauce substitute. It adds a sweet, nutty flavor. Feel free to play with spices too. A pinch of ginger or curry powder can elevate your fried rice. Pro Tips Use Day-Old Rice: Day-old jasmine rice is drier and less sticky, making it ideal for fried rice dishes as it separates better during cooking. Fresh Pineapple for Sweetness: Opt for fresh pineapple instead of canned for a vibrant, juicy flavor that elevates the dish and adds a tropical touch. Customize with Proteins: Enhance your fried rice by adding cooked chicken, shrimp, or tofu for a protein boost and extra heartiness. Garnish for Color and Flavor: Don't skip the scallions and cashews; they add a pop of color and texture, making the dish visually appealing and crunchy. {{image_2}} You can easily make this dish vegetarian or vegan. Just skip any meat and use more veggies. To add protein, use tofu. Firm tofu works best for frying. Press it to remove extra water. Then, cube it and sauté until golden brown. This adds a nice texture. You can also add more green peas or use edamame for extra protein. If you want meat in your fried rice, chicken and shrimp are great choices. For chicken, use diced breast or thigh. Cook it first until no longer pink. Then, add the veggies. Shrimp cooks fast, so add it after the bell pepper. This keeps it tender. Remember, tofu is also a tasty option if you want a plant-based protein. It takes on flavors well and is super filling. Mixing in other fruits can make your fried rice even tastier. Mango adds a sweet twist. Try using diced mango just like pineapple. You can even add small pieces of kiwi or papaya. These fruits give a nice color and flavor. For a tart kick, use some diced lime or orange zest. The choice is yours! You can store leftover Tropical Pineapple Fried Rice in an airtight container. Make sure the rice cools to room temperature before sealing. Place it in the fridge within two hours of cooking. This helps keep the flavors fresh and prevents bacterial growth. The rice will stay good for about 3 to 4 days. For long-term storage, you can freeze the fried rice. Use a freezer-safe bag or container, and remove as much air as possible. Label the bag with the date. The rice can last in the freezer for up to 3 months. When you’re ready to eat it, thaw the rice in the fridge overnight before reheating. To reheat, use a skillet for the best texture. Add a splash of water or oil to help steam the rice. Heat it over medium heat, stirring often until warmed through. You can also use a microwave; just cover the rice with a damp paper towel to retain moisture. Heat in short bursts, stirring in between, until hot. This keeps the rice fluffy and tasty. Jasmine rice is the best choice for fried rice. It has a lovely aroma and a soft texture. Day-old rice works even better. It dries out a bit, making it easier to fry. Fresh rice can be too sticky. Stick with jasmine for the best results. Yes, you can make Tropical Pineapple Fried Rice ahead of time. Prepare it fully and let it cool. Then, store it in an airtight container. Keep it in the fridge for up to three days. When ready to eat, just reheat it in a skillet. This keeps the flavors fresh and tasty. To make this recipe gluten-free, simply use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Check labels to ensure other ingredients are gluten-free as well. With these simple swaps, you can enjoy the same great taste without gluten. This blog post covered all you need for Tropical Pineapple Fried Rice. We explored the key ingredients, cooking steps, and helpful tips. I shared various options, like vegan swaps and protein additions. Proper storage and reheating instructions ensure long-lasting flavor. Remember, the right rice makes a big difference. It's easy to adapt this recipe for special diets. Enjoy creating your own delicious version of this dish. Your meal will impress everyone at the table!

Tropical Pineapple Fried Rice

A vibrant and flavorful fried rice dish featuring fresh pineapple and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 cup fresh pineapple, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup green peas (fresh or frozen)
  • 0.25 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 0.25 cup scallions, sliced (for garnish)
  • 0.25 teaspoon cayenne pepper (optional, for heat)
  • to taste salt and pepper
  • 0.25 cup chopped cashews (for crunch)

Instructions
 

  • Heat the olive oil in a large skillet or wok over medium-high heat.
  • Add the diced red onion and garlic, sautéing until the onion becomes translucent, about 2-3 minutes.
  • Toss in the diced bell pepper and cook for another 2-3 minutes until slightly softened.
  • Move the vegetables to one side of the skillet, pour in the sesame oil, and add the cooked rice. Stir to combine and heat through.
  • Push the rice and veggies to the side and add the diced pineapple. Let it caramelize slightly for about 2 minutes.
  • Pour in the soy sauce and mix everything together evenly, ensuring all ingredients are well coated.
  • Stir in the green peas, cayenne pepper (if using), and season with salt and pepper to taste. Cook for an additional 2 minutes.
  • Remove from heat and sprinkle the chopped cashews and sliced scallions over the fried rice before serving for added texture and freshness.

Notes

Serve the fried rice in hollowed-out pineapple halves for a stunning tropical presentation.
Keyword fried rice, pineapple, tropical, vegetarian