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Amazing Pineapple Fried Rice Recipes

Updated on November 11, 2016
Pineapple Fried Rice
Pineapple Fried Rice

Pineapple Fried Rice

30 mins to make, serves 4

Ingredients

Gluten free

Meat

  • 1/2 cup Ham

Produce

  • 2 Carrots
  • 1/2 cup Corn, frozen
  • 2 cloves Garlic
  • 1/2 tsp Ginger, powder
  • 2 Green onions
  • 1 Onion
  • 1/2 cup Peas, frozen
  • 2 cups Pineapple, canned or fresh

Condiments

  • 3 tbsp Soy sauce

Pasta & Grains

  • 3 cups Brown rice, cooked

Baking & Spices

  • 1/4 tsp White pepper

Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Sesame oil

DIRECTIONS:

  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
  2. Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  3. Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.
  4. Serve immediately.

Thai Pineapple Fried Rice

25 mins to make, serves 2-4

Ingredients

Vegetarian, Gluten free

Produce

  • 1 Handful Cilantro, fresh leaves
  • 2 cloves Garlic
  • 3/4 cup Green onions
  • 1 Lime, small
  • 1 1/2 cups Pineapple, fresh
  • 1 Red bell pepper, large

Refrigerated

  • 2 Eggs

Condiments

  • 1 tsp Chili garlic sauce or sriracha
  • 1 tbsp Tamarind or soy sauce, reduced-sodium

Pasta & Grains

  • 2 cups Brown rice, cooked and chilled

INSTRUCTIONS

  1. Preheat oven to 375 F.
  2. Cut the pineapple in half. Carve out the flesh while leaving the skin intact. Chop half of the flesh into small chunks (~1 cup) and set aside. Pat dry with paper towel. Cover the pineapple leaves with aluminum foil to keep from burning. Bake the pineapple boats for about 5 minutes to dry them.
  3. Heat 1 tablespoon of oil in a large skillet or wok on high heat. Add onion and garlic and stir fry for a minute until fragrant.
  4. Add half of the beaten egg to the skillet and cook for 30 seconds without stirring. Then stir in remaining egg, cooked rice and carrots and peas. Sprinkle with salt, pepper, turmeric, coriander and chili flakes. Stir fry on high for 5-10 minutes to desired crispness.
  5. Add in pineapple, cashews, coconut milk and soy sauce and stir. Fill into pineapple shells and bake for about 10 minutes until heated through.
  6. Garnish with more cashes and green onion. Serve right away

Baking & Spices

  • 1 Salt

Oils & Vinegars

  • 2 tbsp Coconut oil or quality vegetable oil

Nuts & Seeds

  • 1/2 cup Cashews, raw unsalted

INSTRUCTIONS

  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
  2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
  3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
  4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
  5. Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamarind and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

Thai Baked Pineapple Fried Rice

40 mins to make, serves 2

Ingredients

Vegetarian, Gluten free

Produce

  • 1 cup Carrots and peas, frozen
  • 1/4 tsp Chili flakes
  • 3 Garlic cloves
  • 4 Green onions
  • 1 Pineapple, ripe sweet

Refrigerated

  • 2 Eggs

Canned Goods

  • 1 tbsp Coconut milk

Condiments

  • 1 tbsp Soy sauce

Pasta & Grains

  • 2 cups Rice, cooked long-grain

Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Coriander spice
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric, powder

Oils & Vinegars

  • 1 tbsp Oil

Nuts & Seeds

  • 1/4 cup Cashews, roasted unsalted

Thai Pineapple Fried Rice
Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

50 mins to make, serves 4

Ingredients

Gluten free

Meat

  • 1/2 lb Chicken breasts, boneless skinless

Produce

  • 1 Cilantro, fresh
  • 4 Garlic cloves
  • 1 Green onions
  • 1 Onion, medium
  • 1/2 cup Peas, frozen
  • 1 Pineapple, fresh ripe
  • 1/2 cup Tomatoes

Refrigerated

  • 2 Eggs

Condiments

  • 2 tsp Fish sauce
  • 1 tbsp Soy sauce

Pasta & Grains

  • 1 1/2 cups Jasmine rice

Baking & Spices

  • 2 tsp Curry powder
  • 1 Salt and pepper
  • 2 tsp Sugar

Oils & Vinegars

  • 3 tbsp Vegetable oil

Nuts & Seeds

  • 1/2 cup Cashews, roasted

Instructions

  1. Cook the rice and let it cool.
  2. Meanwhile, cut the pineapple in half lengthwise and hollow each one of them. Remove the core, which is in the center of each half. Cut the flesh of the fruit into small chunks.
  3. In a pan, heat the oil, and add the garlic and onion. Cook for a minute or so, until fragrant.
  4. Add the chicken, and cook until browned and cooked through.
  5. Make a space in the middle of the pan, and beat in the eggs. Quickly stir fry to scramble.
  6. Add the cashews, tomatoes, and rice. Mix well.
  7. Add the soy sauce, fish sauce, curry powder, sugar, and salt and pepper to taste. Toss, until the rice and chicken are evenly coated.
  8. Stir in the pineapple chunks and peas. Cook for 2-3 minutes more.
  9. Serve in the pineapple shells, sprinkled with some green onions and cilantro.

Pineapple Fried Rice with Basil & Peanuts

15 mins to make, serves 4

Ingredients

Vegan, Gluten free

Produce

  • 1/2 2 cups pineapple chunks
  • 1 cup Basil, fresh leaves
  • 1 cup Edamame, frozen
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1/4 cup Peanuts, roasted
  • 1 Red bell pepper
  • 4 Scallions

Condiments

  • 3 tbsp Soy sauce or tamari
  • 1 tbsp Sriracha

Pasta & Grains

  • 3 cups Rice, cooked

Oils & Vinegars

  • 2 tbsp Vegetable oil

Instructions

  1. Place oil into large skillet and place over medium heat. Add white parts of scallions, garlic and ginger. Sauté about 1 minute. Add pineapple chunks and sauté until softened and browned in spots, about 5 minutes.
  2. Raise heat to high. Add rice, bell pepper, edamame, soy sauce or tamari and sriracha. Cook, flipping often, until rice begins to dry out and crisp in spots, about 5 minutes. Remove from heat. Stir in basil and green parts of scallions.
  3. Divide onto plates and sprinkle with peanuts. Serve.


Pineapple Fried Rice

30 mins to make

Ingredients

Vegan, Gluten free

Produce

  • 1 cup Carrots
  • 2 Garlic cloves
  • 2 tsp Ginger, fresh
  • 1 cup Green onion
  • 1 1/2 cups Pineapple
  • 1/4 tsp Red chili pepper flakes
  • 1/2 cup Red onion

Condiments

  • 1 tbsp Tamarind sauce or soy sauce, low-sodium & gluten-free

Pasta & Grains

  • 3 cups Rice, cooked

Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

Instructions

  1. Heat coconut oil in a large pan or wok over medium heat. Add onions, garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes, or until carrots are tender.
  2. Add pineapple and sauté until slightly browned, about 4-5 minutes
  3. Add tamari or soy sauce, rice and green onions. Stir frequently & taste for flavor. If needed, add a touch more tamari/soy sauce or a pinch of sea salt.
  4. Cook about 4-5 minutes, until all ingredients are combined and heated through.
  5. Remove from heat and serve.

Fried Rice

Ingredients

Vegetarian, Gluten free

Produce

  • 1 cup Carrot(s)
  • 1/2 cup Green peas, frozen
  • 1 cup Scallion(s)

Refrigerated

  • 2 Egg(s), large

Condiments

  • 1/4 cup Soy sauce, low sodium

Pasta & Grains

  • 3 cup White rice, cooked

Oils & Vinegars

  • 2 Spray(s) cooking spray

WEIGHT WATCHER'S FRIED RICE

INGREDIENTS

  • 2 spray(s) cooking spray
  • 2 large egg(s), lightly beaten
  • 1 cup(s) uncooked carrot(s), shredded
  • 1 cup(s) uncooked scallion(s), sliced, divided
  • 3 cup(s) cooked white rice
  • ½ cup(s) frozen green peas, thawed
  • ¼ cup(s) low sodium soy sauce, or to taste

INSTRUCTIONS

  1. Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
  2. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
  3. Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
  4. Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about ¾ cup per serving.

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