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This pineapple fried rice transforms ordinary leftover rice into a vibrant, tropical dinner that brightens even the busiest weeknight. The sweet pineapple chunks contrast beautifully with savory ham and colorful vegetables, creating a balanced one-pan meal that never fails to please my family.
I first made this recipe when I needed to use up leftover rice and ham after Easter dinner. What started as a practical solution has become one of our most requested weeknight meals, especially when we need a little sunshine on our plates during dreary winter months.
Ingredients
- Cold cooked rice essential for avoiding gummy texture and the best fried rice results
- Oil preferably coconut or avocado which complement the tropical flavors beautifully
- Eggs provide protein and silky texture throughout the dish
- Diced ham adds savory flavor but can be swapped for any protein you have
- Red bell pepper brings sweet crunch and vibrant color
- Carrots add natural sweetness and bright color
- Frozen peas no need to thaw just toss them in for color and nutrition
- Green onions provide mild onion flavor without overpowering the dish
- Garlic and ginger fresh is best for aromatic flavor foundation
- Pineapple fresh gives the best flavor but canned works in a pinch just drain well
- Gluten free tamari essential for flavor without wheat use low sodium preferred
- Toasted sesame oil small amount delivers huge nutty flavor
- Black or white pepper white has slightly more complex flavor but either works
- Cilantro optional but adds fresh herbaceous notes
Step-by-Step Instructions
- Scramble The Eggs
- Beat eggs until completely smooth with no streaks of white showing. Heat your large skillet over medium heat not too hot or eggs will brown too quickly. Add just enough oil to coat the pan and pour in beaten eggs. Keep them moving constantly with your spatula creating soft curds while pulling cooked portions from the bottom. Remove them from the pan when they still look slightly glossy as they will continue cooking. This ensures tender eggs in the final dish.
- Cook The Ham
- Add fresh oil to the pan and increase heat to medium high. Add diced ham spreading it in an even layer. Let it sit undisturbed for about a minute to develop golden edges before stirring. Continue cooking until most pieces have caramelized edges which intensifies the savory flavor and provides textural contrast. This browning creates flavor compounds that will infuse the entire dish.
- Start The Veggies
- Add your remaining oil then add diced bell pepper and carrots. Keep heat at medium high to quickly cook while maintaining some crispness. Stir frequently but not constantly allowing some caramelization to occur. The vegetables should retain some texture when done not become soft. This stage builds the flavor base and vibrant color palette of your dish.
- Add Pineapple And Aromatics
- Add the frozen peas green onions minced garlic and ginger. The frozen peas will quickly thaw in the hot pan. Stir constantly at this point as garlic and ginger can burn easily. When you can smell the fragrant aromatics filling your kitchen about 90 seconds that means their flavors have awakened and are ready to infuse the dish.
- Stir In Rice Pineapple And Sauce
- Add your cold rice and pineapple chunks to the pan breaking up any clumps of rice with your spatula. Drizzle tamari and sesame oil over everything along with pepper. Stir constantly to coat every grain of rice with the flavorful sauce. The cold rice will quickly heat through while maintaining its integrity. Add more tamari gradually tasting as you go until the seasoning is perfect for your preference.
- Mix In The Eggs
- Turn off the heat to prevent overcooking the eggs. Break up the reserved scrambled eggs into small pieces and gently fold them back into the rice mixture. The residual heat will warm the eggs without making them tough. Finish with a sprinkle of fresh cilantro if using and additional pepper to taste. Serve immediately while hot for the best texture and flavor experience.
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The first time I made this recipe I used fresh pineapple from a whole fruit I had cut up earlier in the week. The difference between fresh and canned was remarkable with the fresh pineapple caramelizing slightly during cooking and adding a complex sweetness that made this dish truly special. Now I often buy a whole pineapple specifically to make this rice knowing that the extra effort pays off in flavor.
Perfect Rice For Fried Rice
The secret to excellent fried rice lies in using properly cooled cooked rice. Ideally rice should be cooked a day ahead and refrigerated overnight which allows the grains to dry out slightly and firm up. This prevents the rice from becoming mushy when stir fried. If you need to make rice the same day cook it in the morning using slightly less water than usual spread it on a baking sheet and refrigerate uncovered for several hours. The cold dry grains will separate beautifully when cooked giving your fried rice the perfect texture.
Protein Variations
This recipe works wonderfully with any protein making it perfect for using what you have on hand. Instead of ham try cooked chicken shrimp bacon or even tofu for a vegetarian option. For a vegetarian version use diced extra firm tofu that has been pressed to remove excess moisture then sautéed until golden. Leftover rotisserie chicken shredded and added during the ham step creates an equally delicious variation. Shrimp cooks quickly so add it later in the process just before the rice to prevent overcooking. Each protein brings its own character to the dish while maintaining the tropical pineapple theme.
Serving Suggestions
Pineapple fried rice deserves a beautiful presentation to match its vibrant flavors. For a fun and impressive serving option hollow out half a pineapple and serve the rice inside the shell. This creates a stunning tropical centerpiece perfect for casual entertaining. Accompany the fried rice with simple sides that complement without overwhelming such as cucumber salad with rice vinegar dressing or steamed edamame with sea salt. A drizzle of sriracha or chili garlic sauce on top adds welcome heat for those who enjoy a spicy kick and fresh lime wedges provide brightness.
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Common Recipe Questions
- → Why do I need to use cold rice for fried rice?
Cold rice is essential for fried rice because it's less sticky and maintains its grain integrity when stir-fried. Freshly cooked rice contains excess moisture and can become mushy or gummy when fried. Refrigerating rice for at least a few hours (or ideally overnight) allows the grains to firm up and dry out slightly, resulting in a better texture that separates easily during cooking.
- → Can I substitute the ham with something else?
Yes, you can easily substitute the ham with other proteins. Good options include cooked bacon, Canadian bacon, diced chicken, shrimp, or tofu for a vegetarian version. You could also use leftover rotisserie chicken or even Chinese barbecue pork (char siu) for an authentic Asian twist. Just ensure whatever protein you choose is fully cooked before adding it to the dish.
- → What's the difference between tamari and regular soy sauce?
Tamari is a Japanese form of soy sauce that's typically made with little to no wheat, making it naturally gluten-free (though always check labels to confirm). Regular soy sauce in the United States usually contains wheat as a primary ingredient and isn't gluten-free. Tamari generally has a richer, smoother, less salty flavor and a thicker consistency than typical soy sauce, making it excellent for both cooking and dipping.
- → How can I make this dish vegetarian?
To make this pineapple fried rice vegetarian, simply omit the ham and either leave it as is or replace it with plant-based protein options. Great substitutes include diced tofu (preferably pre-fried or baked for texture), tempeh, seitan, or even edamame beans for extra protein. You could also add more vegetables like mushrooms, which provide a savory umami flavor that complements the sweet pineapple beautifully.
- → Can I prepare any components ahead of time?
Absolutely! The rice actually benefits from being made a day ahead and refrigerated. You can also pre-dice all the vegetables and pineapple and store them in separate containers in the refrigerator for up to 2 days. The eggs can be scrambled ahead of time as well. When you're ready to cook, simply heat your pan and combine all pre-prepped ingredients according to the instructions for a much faster cooking process.
- → What type of rice works best for this dish?
Medium to long-grain white rice varieties like jasmine or basmati work excellently for fried rice because they maintain their structure and don't clump together as much as short-grain varieties. Brown rice can also be used for a more nutritious option, though it will give a nuttier flavor and slightly chewier texture. Avoid using glutinous or sushi rice, which is too sticky for proper fried rice.