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This easy Hawaiian-style pineapple fried rice is sweet, savory, and a fun switch from plain white rice. It goes great with any Hawaiian-style meal!
A Sweet and Savory Switch-Up from Plain Rice
Local-style plate lunches in Hawaiʻi are usually served with a scoop or two of simple white rice, and honestly, that is hard to beat. But every once in a while, it’s fun to switch things up and add a little extra flavor to the mix. Especially when serving a crowd, it’s nice to have some options out on the table. This Hawaiian-style fried rice is about as “Hawaiian” as Hawaiian pizza, so I’m definitely not claiming it is traditional, but it is still delicious when served with Hawaiian dishes! It is simply a sweet and savory fried rice made with pineapple and veggies that goes perfectly with Huli Huli Chicken, Grilled Teriyaki Chicken, Hawaiian Mac Salad, or any of your favorite island-inspired meals. It’s a fun way to add a little flair when you want something different from plain white rice or your usual fried rice recipe.
🩷 Kelsey
Ingredients in Pineapple Fried Rice
- Jasmine rice or long-grain white rice – Day-old refrigerated rice works best because the grains are drier and stay separate. If you don’t have any on hand, I’ve also included instructions for cooking and cooling fresh rice.
- Vegetables – For this recipe I like to sauté up some onions and garlic and then add some frozen peas and carrots. That’s it for me!
- Cubed ham or Spam (optional) – If you have some leftover ham on hand, by all means, toss it in! If you want more of a local flavor, add some cubed Spam (my kids’ favorite addition). You can also toss in some cubed teriyaki chicken or one of our readers suggested adding some cooked shrimp (yum)!
- Pineapple – I usually use canned pineapple tidbits and pat them dry with paper towels before adding them to the skillet. If you just toss it straight in, the pineapple juice can add too much moisture to the rice and make it soggy. You can also use fresh pineapple if that’s what you have on hand.
- Eggs – Eggs add extra protein and give fried rice its familiar texture. They can be left out for an egg-free version.
- Soy sauce – Add soy sauce a little at a time until you get the flavor you are hoping for. I usually use regular soy sauce but you can use low-sodium if you prefer.
How to Make Pineapple Fried Rice
- Start by cooking your rice or use leftover rice. When cooking it up fresh, I like to cook the rice in my rice cooker and get everything else ready while it is in there.
- Heat your oil and sauté the onions until soft and transparent. Add garlic and sauté for about 30 seconds.
- Thaw the peas and carrots first and pat away any excess moisture. Add the peas and carrots, and pineapple. Cook until the veggies are heated through.
- Pour in the beaten eggs. I like to make a hole in the middle of the pan by pushing all the veggies to the side and then pouring the eggs into the middle. That way it doesn’t coat everything in egg.
- Stir the eggs until cooked then combine with the veggies.
- Gently stir in your rice and soy sauce. Add the soy sauce a little bit at a time, making sure to taste it so you don’t make it too salty. Serve hot.
Expert Tips for Making Pineapple Fried Rice
Make the rice ahead: Cook and refrigerate the rice a day or two in advance, then continue with the recipe just before serving. Day-old refrigerated rice fries up better because the grains are drier and stay separate.
Dry the pineapple: Whether you use fresh or canned pineapple, blot it with paper towels before adding it to the pan. Extra juice can steam the rice instead of letting it fry. That being said…
Don’t pour pineapple juice into the rice: It may sound like an easy way to add sweetness, but it can make the rice wet and sticky. The pineapple pieces will provide plenty of sweetness on their own. For a sweeter teriyaki version, replace 1 tablespoon of the soy sauce with 1 tablespoon of teriyaki sauce.
Use your biggest skillet: Fried rice needs plenty of room. If the pan is overcrowded, the ingredients release moisture and steam instead of browning. For a double batch, cook it in two skillets or work in batches.
Storing and reheating leftovers: Place leftover fried rice in a shallow airtight container and refrigerate it promptly. It will keep in the refrigerator for up to four days. Reheat it in a skillet with a small splash of oil or in the microwave until it is steaming hot.
Frequently Asked Questions
Either one works well. Fresh pineapple can have a brighter color and can be more sweet, while canned pineapple is convenient. The most important thing is to cut the pineapple into small pieces and remove as much extra moisture as possible.
Mushy fried rice is usually caused by warm rice, too much liquid, or an overcrowded skillet. Start with cold rice, drain the pineapple well, and use the largest skillet you have. Let the rice sit against the hot pan for a few seconds between stirs so it has a chance to fry instead of steam.
You can cook the rice a day or two ahead and keep it covered in the refrigerator. You can also chop the ham and vegetables and mix the seasonings ahead of time. For the best texture, I would wait to fry everything together until shortly before serving.
What to Serve with Pineapple Fried Rice
Have you tried this Pineapple Fried Rice? I would love to hear what you think and how you made it your own! Snap a pic and tag us on Instagram at @favoritefamilyrecipes 📸🍍🍚
Pineapple Fried Rice
Video
Ingredients
- 1 ½ cups Jasmine rice, uncooked
- 2 ¼ cups water
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen carrots and peas, thawed and pat dry
- 1 ½ cups pineapple tidbits, fresh or canned, pat dry
- 2/3 cup cubed ham or Spam, (optional)
- 3 eggs, beaten
- 3 tablespoons soy sauce
- green onion, for garnish
Instructions
- Cook 1½ cups uncooked jasmine rice in 2¼ cups water in a rice cooker, or follow the package instructions.
- Place cooked rice on a sheet pan to allow it to cool for at least 30 minutes. You can also cool to room temp for a few minutes and throw it in the fridge or freezer to cool faster. Note: You can also use 4 cups of cooked leftover rice from a previous day. Leftover rice actually works best for this recipe!
- Heat vegetable oil in a wok or skillet over medium-high heat. Add onions to the hot oil and stir until soft and clear. Stir in garlic and cook 30 seconds until fragrant.
- Add peas, carrots, and pineapple and cook until veggies are heated through. Add cubed ham or Spam if desired (optional).
- Stir in beaten eggs. Cook until eggs are scrambled and firm.
- Add the cooled rice and stir-fry over medium-high heat for 3–4 minutes. Stir in soy sauce, one tablespoon at a time. (you can always add more so don't overdo it). Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this and added grilled shrimp. It was delicious! My family loved it.
Ooh I love the idea of adding grilled shrimp!
Easy and delicious! I have some picky eaters so I omitted the peas, carrots and eggs and everyone loved it. I thought the flavor was spot on, but I may have used a little extra garlic and I didn’t fully drain the pineapple, just did my best when draining from the can.
So glad it was a hit with the family! Thanks for sharing your adaptations!
Can’t wait to try it. It sounds delicious.
Loved how easy and delicious this was! Great family night dinner. I added pre made chicken teriyaki meatballs but could be made with do many different proteins or non at all. Saving!
Oh yum! I like the idea of serving this with chicken teriyaki meatballs. Did you use the ones from Costco? I love those ones!
That sounds like a great idea! Thanks
Easy and yummy!
Um…this was the best fried rice I have ever had. I love the sweet and savory flavor. My kids even had seconds!
I have been making fried rice these days and this one with pineapple sounds so yummy. Definitely giving this a try.
Yum! This looks amazing and so delicious! My daughter is going to love this recipe! I can’t wait to make this!
I’m a pineapple pizza fan — and definitely a pineapple fried rice fan! Game on!
Yumm!! Love how simple and tasty this recipe looks, thanks for sharing!