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This Pineapple Fried Rice recipe is easy to make with juicy pineapple, savory ham, vegetables, fluffy scrambled eggs, and crispy rice all tossed in a savory sauce! Crunchy cashews and green onions add a delicious finishing touch!
Pineapple Fried Rice
This incredible Pineapple Fried Rice has the BEST combinations of flavors. It’s a fun twist on dinner that I can’t wait for you to try. Not only does it have juicy bites of sweet pineapple, but it’s got savory ham in the mix. (Best combo ever.)
Not only that, but it’s got delicious fresh vegetables, fluffy scrambled eggs, and crispy rice tossed in a savory sauce that you won’t be able to stop eating.
Top if all of with some crunchy cashews and green onions and you’ll have it made. Don’t miss my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Scramble the eggs and set aside. Sauté ham for 3 minutes and set aside.
Deglaze the skillet with white wine and reduce the liquid by half. Add the onions, carrots, bell peppers, and garlic.
Add the rice and the sauce. Toss to coat and heat through until the sauce is absorbed. Add the ham, pineapple, and scrambled eggs. Top with cashews and green onions. Serve!
Pro Tips
- For the Rice:
- Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you’d ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp.
- Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I prefer the consistency when I don’t rinse it. 🙂 Feel free to rinse if preferred!
- I like to use long grain white rice for this. The consistency is much better than Instant Rice. (But instant can be used if needed!)
- Cauliflower Rice: 3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the ham/pineapple/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
- 1-2 cups of shredded green cabbage is a wonderful addition to this, it adds another element of flavor, texture, and nutrition. It will make the rice a little less crispy, but I’m okay with that sacrifice!
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chinese cooking wine (Shaoxing cooking wine) can also be used, (only 2 TBSP. should be used). Chicken broth can also be used if you don’t cook with wine.
- Pineapples: Remove as much excess moisture from them as you can (I roll them up in a few layers of paper towels), so that the rice stays crispy.
- Using Chicken/Beef/Shrimp: Check out my Chicken Fried Rice, Beef Fried Rice and Shrimp Fried Rice recipes as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. A wok is even better!
- My Favorite Chef Knife
- Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
- Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
- Chopsticks– My favorite way to eat rice!
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- Fried Shrimp
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- Buffalo Chicken Pizza
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Pineapple Fried Rice
This Pineapple Fried Rice recipe is easy to make with juicy pineapple, savory ham, vegetables, fluffy scrambled eggs, and crispy rice all tossed in a savory sauce!
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey, can sub brown sugar
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil, optional
- 1/8 teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided. can sub olive or canola
- 1 (8 oz.) ham steak, diced. (1 heaping cup of ham.)
- 1/3 cup dry white wine
- 1 yellow onion, diced
- ¾ cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover rice, see notes for now I like to cook mine
- 1 (20 oz.) can pineapple chunks, equal to 1.5 cups
- 2 green onions, sliced
- 1/3 cup cashews, roughly chopped
Instructions
- Note 1: This recipe uses 3 cups of leftover rice. See notes section for how I like to cook 3 cups of rice for this recipe. Day-old rice is drier, which makes it crispier and more ideal for fried rice.
- Note 2: A wide skillet with a lot of surface area is recommended for frying the rice.
Prep Work
- Combine the sauce ingredients and set aside. Drain the pineapple and cut into smaller chunks if desired. Use paper towels to remove excess liquid. Measure out remaining ingredients before beginning.
Scramble the Eggs
- Melt butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)
Stir Fry
- Add up to 1 tablespoon of peanut oil in a wide skillet over medium-high heat and add the diced ham. Cook for about 3 minutes, until a little more color has developed on the outside of the ham. Set aside and turn heat off.
- Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.
- Add the onions and soften for 3 minutes. Add the carrots, bell peppers, and garlic and cook for 2 more minutes.
- Add the chilled rice along with the sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until most of the liquid from the sauce is absorbed.
- Reduce heat to medium and add the ham, pineapple, and eggs, and toss to coat and heat through. Remove from heat, garnish with green onions and cashews and serve!
Notes
Making Perfectly Cooked Rice:
Pro Tips
Storage
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Bring 2 cups of chicken broth to a boil.
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.
- Cover tightly and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
Pro Tips
- For the Rice:
- Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you’d ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp.
- Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I prefer the consistency when I don’t rinse it. 🙂 Feel free to rinse if preferred!
- I like to use long grain white rice for this. The consistency is much better than Instant Rice. (But instant can be used if needed!)
- Cauliflower Rice: 3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the ham/pineapple/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
- 1-2 cups of shredded green cabbage is a wonderful addition to this, it adds another element of flavor, texture, and nutrition. It will make the rice a little less crispy, but I'm okay with that sacrifice!
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chinese cooking wine (Shaoxing cooking wine) can also be used, (only 2 TBSP. should be used). Chicken broth can also be used if you don’t cook with wine.
- Pineapples: Remove as much excess moisture from them as you can (I roll them up in a few layers of paper towels), so that the rice stays crispy.
- Using Chicken/Beef/Shrimp: Check out my Chicken Fried Rice, Beef Fried Rice and Shrimp Fried Rice recipes as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 364kcal, Carbohydrates: 43g, Protein: 15g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 77mg, Sodium: 1415mg, Potassium: 506mg, Fiber: 3g, Sugar: 16g, Vitamin A: 4253IU, Vitamin C: 48mg, Calcium: 53mg, Iron: 2mg
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