There’s something about the sweet heat combo in this Spicy Pineapple Fried Rice Recipe that just lights up your taste buds while being surprisingly easy to whip up. If you’re craving a fun, flavorful dinner that’s ready fast, you’re in the right place!
Jump to:
Why You'll Love This Recipe
I fell in love with this Spicy Pineapple Fried Rice Recipe the first time I made it because it nails that perfect balance between sweet, spicy, and savory — and it’s also insanely satisfying. Plus, the recipe is so flexible and forgiving, making it a go-to for weeknight dinners or when you want to impress without fuss.
- Flavor Explosion: Combining juicy pineapple with a spicy kick and umami-rich sauce elevates classic fried rice into something truly special.
- Quick & Easy: This recipe comes together quickly, especially if you use leftover rice, making dinner on busy nights a breeze.
- Customizable: Whether you want to add shrimp, swap ham, or make it vegetarian, you can easily tweak the recipe to fit your style.
- Perfect Texture: Crispy rice mixed with tender pineapple chunks, crunchy cashews, and soft scrambled eggs creates incredible mouthfeel with every bite.
Ingredients & Why They Work
The magic in this Spicy Pineapple Fried Rice Recipe comes down to the harmony of sweet, savory, and spicy, paired with textures that delight. Each ingredient plays a role, and I'll share some tips to help you pick and prep the best versions.
- Soy Sauce: The salty umami base ties everything together; opt for a good quality one to balance the sweetness.
- Chicken Broth: Adds depth and a savory note to the sauce without overpowering the dish.
- Honey (or Brown Sugar): Brings out pineapple’s natural sweetness while smoothing out the spicy edges.
- Hot Sauce: Adjust to your spice tolerance—start small and add more as you go.
- Sesame Oil: Optional but highly recommended for that toasty, fragrant finish.
- Butter: For scrambling eggs, adds richness and helps keep eggs tender.
- Eggs: Provides protein and a gentle fluffiness contrasting the textures.
- Peanut Oil (or olive/canola): High smoke point oils are ideal for stir-frying and developing flavor.
- Ham Steak: Dice it up for savory meaty bites; if you’re vegetarian, extra veggies or tofu work great instead.
- White Wine: Adds acidity and subtle fruitiness, cuts through richness smartly—you can swap chicken broth if preferred.
- Yellow Onion: Sweetens as it cooks and builds a flavor base for the dish.
- Carrots: Adds subtle sweetness and crunch.
- Red Bell Pepper: Brings color, freshness, and a slight tang.
- Garlic: Nothing beats that fragrant punch; fresh minced garlic is best.
- Leftover Rice: Day-old rice is drier and yields the crispiest fried rice—fresh rice can be too moist.
- Pineapple Chunks: Drain well to avoid sogginess but keep that juicy pop.
- Green Onions: Finish with these for a light oniony freshness and color.
- Cashews: Add a crunchy texture and nutty richness, totally worth the extra step.
Make It Your Way
I like to play with this Spicy Pineapple Fried Rice Recipe depending on what’s in my fridge. Sometimes I toss in shrimp for a special occasion or swap out ham for chicken or even tofu for a veggie twist. You can dial the heat down or up, and the dish will still sing.
- Vegetarian Variation: When I leave out the ham, I boost veggies like shredded cabbage or snap peas, and add an extra splash of soy sauce and hot sauce. It’s vibrant and just as satisfying.
- Make it Gluten-Free: Use tamari instead of soy sauce, and check your hot sauce to keep it celiac-friendly—super easy swap.
- Spice Level Tweaks: I usually start with a teaspoon of hot sauce and add in more if I crave heat; you know your tolerance best, so taste as you go.
Step-by-Step: How I Make Spicy Pineapple Fried Rice Recipe
Step 1: Prep the Sauce & Pineapple
Start by mixing the soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger in a bowl. This sauce is the flavor powerhouse. Next, drain your pineapple chunks—don’t skip patting them dry with paper towels. This little step keeps your rice nice and crisp instead of soggy.
Step 2: Scramble the Eggs to Perfection
Melt butter over medium-low heat in a smaller skillet and whisk your eggs. Cook gently until just set, fluffy, and soft; don’t overcook here or they’ll feel rubbery. Once done, remove and set aside—these will add that lovely texture and flavor when mixed in later.
Step 3: Sauté Ham and Reduce Wine
Heat about a tablespoon of peanut oil in a wide skillet over medium-high heat. Toss in diced ham, cooking for about 3 minutes until it gets a bit of char or color—that’s flavor! Remove the heat, then add your white wine and turn to medium heat while scraping the pan’s fond. Let it reduce by half—it adds a bright, savory touch.
Step 4: Cook Vegetables
Add onions to the pan and cook 3 minutes until softened. Then stir in carrots, bell peppers, and garlic, cooking another 2 minutes. These veggies bring freshness, crunch, and aroma that lift the whole dish.
Step 5: Fry the Rice with Sauce
Time for the star — cold, leftover rice! Add it along with your sauce mixture. Increase heat to medium-high and toss frequently, frying for about 3 minutes. You’ll want most sauce absorbed, and the rice should start to brown slightly. This gives you those fantastic crispy bits we all love.
Step 6: Combine and Finish
Lower the heat to medium, then add ham, pineapple, and scrambled eggs. Toss everything to coat evenly and warm through for a minute or two. Finally, take it off the heat, sprinkle sliced green onions and chopped cashews on top, and get ready to serve.
Top Tip
From my adventures in cooking this Spicy Pineapple Fried Rice Recipe, I’ve learned a few things that make a big difference—so here are my best tips to get it just right every time.
- Use Day-Old Rice: This is the gold standard for fried rice. Fresh rice can be too sticky and moist, but leftover rice dries out just enough to fry up crispy without turning mushy.
- Drain Pineapple Thoroughly: I can’t stress this enough! Excess moisture from pineapple makes the rice soggy, so always blot it well with paper towels.
- Don’t Overcrowd Your Pan: A wide skillet is your best friend here. Overfilling it steams your rice instead of frying it, so keep it in a single layer as much as possible.
- Taste and Adjust: Always taste your rice before serving. Sometimes a little extra soy sauce or a touch more hot sauce perfects the balance for your palate.
How to Serve Spicy Pineapple Fried Rice Recipe
Garnishes
I’m a big fan of fresh green onions and crunchy cashews on top—they add freshness and texture that really elevate the dish. If I’m feeling fancy, a sprinkle of fresh cilantro or a squeeze of lime brightens things beautifully too.
Side Dishes
This flavorful fried rice pairs wonderfully with simple sides like steamed bok choy, sautéed snap peas, or a light cucumber salad. For a heartier meal, try crispy spring rolls or some grilled chicken satay alongside.
Creative Ways to Present
I’ve found serving this spicy pineapple fried rice in hollowed-out pineapple halves makes a stunning presentation for parties or date nights. It’s fun, tropical, and brings out that island vibe—guests always ask for the recipe after!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Before eating, I give the container a good stir to redistribute the pineapple juices and flavors, which helps keep it tasting fresh and vibrant.
Freezing
Freezing this fried rice works great! I portion it out into freezer-safe containers and freeze for up to 3 months. Just remember to thaw overnight in the fridge before reheating to keep the texture intact.
Reheating
When reheating, I prefer a quick stir-fry in a hot pan with a splash of oil—it brings back that fresh-fried crispness better than a microwave. If you’re using a microwave, try microwaving in short bursts and fluffing between each for best results.
Frequently Asked Questions:
You can, but leftover rice is ideal because it has less moisture, which helps it fry up crispy instead of sticky. If you only have fresh rice, spread it out on a tray to cool and dry for a few hours before frying, or refrigerate overnight if you can.
Great question! You can swap out ham for diced tofu, tempeh, or even extra veggies like shredded cabbage or snap peas. Just sauté your substitute until golden before combining with the rice for best texture and flavor.
The heat level depends on how much hot sauce you add. I generally start with 1 teaspoon and increase if you like more kick. Feel free to use milder or hotter sauces depending on your taste buds.
Absolutely! This fried rice reheats very well and can be made a day or two ahead. Keep it refrigerated in airtight containers and reheat in a skillet for best texture or microwave with a splash of water to keep it moist.
Final Thoughts
This Spicy Pineapple Fried Rice Recipe has become one of my comfort go-tos anytime I want a quick dish packed with bold flavors and great texture. It’s simple enough for weeknights but versatile enough to customize and dress up when you want to impress. Give it a try—and I’m pretty sure it will become one of your new favorites too.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A delicious and colorful Pineapple Fried Rice recipe combining savory ham, sweet pineapple chunks, and perfectly cooked rice tossed in a flavorful soy sauce blend. This easy-to-make dish is stir-fried with vegetables, scrambled eggs, and cashews for a satisfying and balanced meal.
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- ⅛ teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 8 ounces ham steak, diced (about 1 heaping cup)
- ⅓ 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, chilled
- 1 (20 ounce) can pineapple chunks, drained (about 1.5 cups)
- 2 green onions, sliced
- ⅓ cup cashews, roughly chopped
Instructions
- Prep Work: Combine all sauce ingredients (soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger) in a bowl and set aside. Drain pineapple chunks and cut into smaller pieces if desired. Pat dry with paper towels to remove excess moisture. Prepare and measure out all other ingredients before cooking.
- Scramble the Eggs: Heat butter in an 8-inch nonstick skillet over medium-low heat. Add whisked eggs and cook, scrambling gently until just set. Remove eggs from the skillet and set aside.
- Cook the Ham: Heat 1 tablespoon of peanut oil in a wide skillet over medium-high heat. Add diced ham and cook for about 3 minutes until lightly browned and slightly caramelized. Remove ham and set aside, turning the heat off afterward.
- Deglaze with Wine: Turn heat back to medium and pour in the white wine. Use a silicone spatula to scrape the bottom and sides of the skillet to loosen browned bits. Let the wine reduce by half, which should take about 3 to 4 minutes.
- Sauté Vegetables: Add diced onions to the skillet and cook for 3 minutes until softened. Then add the carrots, red bell pepper, and minced garlic. Continue cooking and stirring for 2 more minutes to combine flavors.
- Add Rice and Sauce: Stir in chilled rice and pour the sauce mixture over it. Increase heat to medium-high and toss continuously for about 3 minutes, allowing most of the sauce liquid to absorb into the rice while keeping it from becoming soggy.
- Combine All Ingredients: Reduce heat to medium and add the cooked ham, pineapple chunks, and scrambled eggs to the skillet. Toss everything together gently to coat ingredients evenly and heat through.
- Garnish and Serve: Remove from heat, sprinkle sliced green onions and chopped cashews over the top. Serve immediately and enjoy your flavorful Pineapple Fried Rice.
Notes
- For perfectly cooked rice, bring 2 cups chicken broth to a boil, add 1 cup long grain white rice, return to boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to finish steaming.
- Use cold, leftover rice for best texture in fried rice to avoid sogginess. Fresh rice can be spread on a tray and cooled for several hours before cooking.
- Long grain white rice is preferred, but instant rice can be substituted if necessary.
- You can substitute peanut oil with olive or canola oil based on preference or availability.
- For a vegetarian alternative, omit ham and consider using extra vegetables or tofu.
- To add more vegetables, try shredded green cabbage or substitute cauliflower rice for a lower-carb option.
- Use dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc for deglazing. Shaoxing cooking wine or chicken broth can be used instead if preferred.
- Dry pineapple chunks well to keep the fried rice crispy; patting them with paper towels helps remove excess moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 110 mg
Leave a Reply