Pineapple Fried Rice

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Pineapple Fried Rice makes the perfect vegetarian family dinner to eat while celebrating the Chinese New Year! Made with Dole Pineapple Chunks in 100% Pineapple Juice, Minute® Whole Grain Brown Rice and Kikkoman Less Sodium Soy Sauce, this fried rice is ready in just 30 minutes.

Bowl of Pineapple Fried Rice in front of packaged ingredients

You wouldn’t know it reading this blog since we don’t usually make our favorite Asian dishes at home, but my husband and I love all kinds of Asian cuisine. We enjoy it so much that we find ourselves visiting our favorite restaurant once a week… and we’ve been going so often to carry-out and eat in that they know our orders by heart.

This place offers a Pineapple Fried Rice. Unsurprisingly, it is delicious. Surprisingly, it works out well for my weird food allergies since the enzymes change when a fruit cooks. So while I cannot enjoy raw pineapple, I can eat it cooked. And that’s a great thing because I adore pineapple.

The only problem is that the fried rice is very heavy on the rice and light on both pineapple and vegetables. So I wanted to see if I could make my rendition of Pineapple Fried Rice that features more pineapple and vegetables since the Chinese New Year is this coming Monday.

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    If you want to try other fried rice (and fried rice-inspired) recipes, you’ve got to try Chicken Fried Rice and Veggie Fried Barley.

    Grocery store aisles of ingredients for Pineapple Fried Rice

    I popped on over to my local Kroger and got to shopping, grabbing Dole Pineapple Chunks in 100% Pineapple Juice on the canned fruits and veggies aisle, Minute® Whole Grain Brown Rice on the rice and pasta aisle, and some Kikkoman Less Sodium Soy Sauce on the Asian foods aisle.

    Why these particular ingredients?

    The Dole Pineapple Chunks in 100% Pineapple Juice add brightness. Since I can’t get my hands on fresh pineapple during the wintertime (and since breaking down a fresh pineapple causes my hands to break out in hives, ick), canned pineapple is a great sweet, tangy addition to all kinds of dishes. It’s naturally fat free, low in sodium and rich in vitamin C, too!

    The Minute® Whole Grain Brown Rice adds a nutty richness to the rice base of this dish. It has similar nutritional values as regular brown rice, but this gluten free Minute® Whole Grain Brown Rice cooks in just 10 minutes, which makes it a super quick option for dinner, especially if you’re like us and don’t have a lot of time to cook during weeknights due to crazy schedules and baby bedtimes.

    And then I chose the Kikkoman Less Sodium Soy Sauce, which is traditionally brewed with water, wheat, soybeans and salt, because the soy sauce adds such wonderful umami to the fried rice. The less sodium variety offers the same great flavor, but with 37% less sodium.

    With my selected ingredients, as well as an onion and a red bell pepper, I headed home to try my hand at homemade fried rice.

    Three packaged items for Pineapple Fried Rice recipe

    Turns out, homemade fried rice is not hard to make! And it’s quite quick if you follow this recipe, too.

    First, you get the rice cooking as you chop the veggies and drain the canned pineapple. By the time the rice is done, your ingredients are prepped.

    Using a large skillet, toast the cashews until browned, then remove from the pan, then it’s time to cook the vegetables. Add the oils, onion, red bell pepper and pineapple to the pan on high heat, cooking quickly. Once the onion and red bell pepper begin to brown and the pineapple begins to caramelize, add the two eggs, breaking up and scrambling on the high heat. Pour in the soy sauce last, and cook until it has soaked into the fried rice.

    Serve the fried rice up with the toasted cashews for a quick weeknight dinner!

    Two white bowls of Pineapple Fried Rice with forks

    Sound like a good dish to you? Awesome!

    Here’s how I made my Pineapple Fried Rice:

    Overhead view of Pineapple Fried Rice in white bowl

    Bowl of Pineapple Fried Rice in front of packaged ingredients

    Pineapple Fried Rice

    Erin Parker, The Speckled Palate
    Pineapple Fried Rice makes the perfect vegetarian family dinner to eat while celebrating the Chinese New Year! Made with Dole Pineapple Chunks in 100% Pineapple Juice, Minute® Whole Grain Brown Rice and Kikkoman Less Sodium Soy Sauce, this fried rice is ready in just 30 minutes.
    5 from 2 votes
    Servings 4 servings
    Calories 470 kcal
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes


    • 2 cups Minute® Whole Grain Brown Rice
    • 1 ¾ cups water
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon extra virgin olive oil
    • 1 cup raw cashews
    • 20 oz Dole Pineapple Chunks in 100% Pineapple Juice
    • 1 medium onion minced
    • 1 red bell pepper minced
    • 2 eggs
    • 1/3 cup Kikkoman Less Sodium Soy Sauce

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    • Bring the water to a boil, and add the Minute® Whole Grain Brown Rice to the pan, covering and lowering the heat. Cook for 5 minutes, then turn off the heat, and let stand for an additional 5 minutes until the rice has soaked up the rest of the liquid.
    • While the rice cooks, chop the onion and red bell pepper. Drain the pineapple, and set all ingredients aside for cooking.
    • Toast the cashews in a nonstick skillet, moving around the pan often so they do not burn. Remove once browned.
    • When the rice has finished cooking, prepare the fried rice.
    • Heat the oils in the nonstick skillet over high heat.
    • Add the Dole Pineapple Chunks in 100% Pineapple Juice, onion and red bell pepper to the heated oil, sautéing over the high heat until the onion and bell pepper have started browning and the pineapple has begun to caramelize.
    • Crack the eggs into the pan, and scramble over the high heat, breaking up with a wooden spoon.
    • Add the cooked Minute® Whole Grain Brown Rice, and stir until the ingredients have incorporated.
    • Pour the Kikkoman Less Sodium Soy Sauce into the fried rice, and cook until the soy sauce has soaked in.
    • Top with the toasted cashews, and enjoy warm!


    Serving: 1servingCalories: 470kcalCarbohydrates: 48gProtein: 17gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 18gCholesterol: 93mgSodium: 3549mgFiber: 4gSugar: 11g
    Course Entrees
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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. Those pineapple enzymes are funny things. You have to use canned pineapple for bread and jello for the same reason. It is crazy that the same is true for your allergy! This looks delicious!

    2. This looks fantastic. I love that you were able to recreate your favorite restaurant dish at home. I’m a huge fan of fried rice too so I’m definitely pinning this one. Thanks! #client

    3. This looks wonderful Erin. I haven’t made fried rice in a long while (and never with pineapple! So weird that you can eat it cooked but not raw… I need to read up more on enzymes!) but you’ve inspired me to give it another go! Love the look of those glossy toasted cashews on the top. So yummy, and a great way to use up any leftover rice 😉
      Hope that you, Winston and little one are well. I’m sorry I’ve been so out of the loop, life threw a whole lot of punches last year but I’m feeling in a much better place now! Hugs xxx

    4. We love this recipe so much, we are taking the ingredients to make it on our family vacation!
      I do add grilled chicken to the side so the hubby has his “meat”.

    5. We love this recipe so much, we are taking the ingredients to make it on our family vacation!
      I do add grilled chicken to the side so the hubby has his “meat”.

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