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5 from 2 votes

Pineapple Rice

Servings: 2
Author: Jess Smith via Inquiring Chef


  • cup olive oil
  • 2 teaspsoons toasted sesame oil
  • ¼ cup pineapple juice
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh ginger or galangal (minced)
  • ½ teaspoon salt
  • 4 handfuls of watercress or arugula (if serving as a salad – Option 1)
  • 1 cup fresh pineapple cut into chunks
  • 4 green onions (green and white parts), thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup roasted cashews
  • 2 ½ cups cooked brown rice
  • 2 eggs (if serving as fried rice – Option 2)


  • For the dressing mix the olive oil, sesame oil, pineapple juice, garlic, red pepper flakes, soy sauce, ginger, and salt in a small bowl. Mix until combined. Set aside.

Option 1 – Salad (served room temperature over greens):

  • Toss the greens (watercress or arugula) in a tablespoon of the dressing. Arrange on plates so that rice can be served over top.
  • Add remaining vinaigrette, pineapple chunks, shallots, green onions and cashews to rice and toss until evenly combined.
  • Pour rice over greens and serve.

Option 2 – Fried Rice (served warm with an egg):

  • Heat 1 tablespoon of oil in a wok at medium-high heat. Add green onions and shallots and saute until shallots begin to soften. Add eggs and scramble.
  • Working quickly, add rice, pineapple chunks and cashews to the wok and stir until the mixture is heated through. Remove from heat. Add vinaigrette and toss until evenly combined. Serve warm.