Pineapple Fried Rice Recipe

4.20 from 5 votes

Pineapple Fried Rice Recipe

Sweet and savory pineapple rice is filled with veggies, crispy bacon, roasted cashews, and crushed pineapple. This recipe makes the perfect quick, easy dinner when you need a meal on the table in less than 20 minutes. Serve in a fresh pineapple for a festive twist.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Asian, Thai

Keyword: easy dinner, fried rice, stir fry, weeknight-friendly

Servings: servings

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Wok or Large Skillet

Ingredients

4 strips bacon, chopped
2 cups frozen vegetables (defrost them first; I use diced carrots and peas)
3 cloves garlic, minced
4 cups cooked rice, any type (see note)
1 tablespoon soy sauce (use Tamari for gluten-free)
2 teaspoons rice vinegar
1 1/2 cup diced pineapple (fresh or canned; drain well if using canned)
1/2 cup roasted cashews
3 stalks green onions, finely chopped
Lime wedges and / or cilantro, for garnish

Instructions

Place a wok or large skillet over medium heat. Add chopped bacon and cook until crisp, 4 to 6 minutes. Transfer to a paper-towel lined plate. Drain off all but about 1 Tablespoons of the bacon grease (no need to measure - just eyeball it) and return pan to heat.
To the heated pan add frozen vegetables and garlic. Saute until the vegetables are warmed through, 2 minutes.
Add cooked rice, soy sauce, and vinegar. Stir to combine everything. Let the rice sit, without stirring, for about 2 minutes to let the rice get a little brown and crisp on the bottom.
Move the pan off the heat and gently fold in the pineapple, cashews, bacon, and green onions.
Divide between serving bowls. Squeeze lime wedges over top and garnish with cilantro.

Notes

Rice - Fried rice is always best with rice that has been made ahead and refrigerated. Pre-cooked rice holds up GREAT to a hot wok and won't turn soggy. Whenever I make rice during the week, I just make extra and save it in the fridge to make fried rice.

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