Pineapple Fried Rice

Ever find yourself with leftover rice and a craving for something tropical? That’s how this Pineapple Fried Rice came to life in my kitchen. It runs about $8 to make the whole thing, and trust me, it’s so worth it. The sweetness of the pineapple blended with the savory soy sauce creates a dish that's bright and perfect as a side or main. I'm always looking for ways to use what I have, and this recipe makes use of just a few simple ingredients.

Created by

The Simplecooktips Team

Last updated on 2026-05-21T22:54:19.200Z

This dish started as a way to use up some overripe pineapple I had in the fridge. Honestly, it was a happy accident! I tossed everything together and it turned into a colorful plate that everyone loved. I prefer using day-old rice for frying because it’s a little drier, which keeps the texture just right.

If you're feeling a little adventurous, add in some shrimp or chicken, but for a simple meatless option, it's great as is. I usually go heavy on the veggies, too. They add crunch and just look so vibrant. If you like a little heat, a dash of red pepper flakes works wonders!

What Makes This Stand Out

You can use whatever leftover veggies you have on hand
Tastes just as good the next day for lunch
It's super quick, ready in about 25 minutes
The pineapple adds a sweetness that's really unique
Great way to use up that leftover rice in your fridge

What to Know Before Making Pineapple Fried Rice

Using day-old rice is key here. Freshly cooked rice tends to be too sticky, which can make it tricky to fry nicely. If you only have fresh rice, let it cool spread out on a baking sheet for a bit—this helps reduce the moisture.

Don't be hesitant to experiment with different veggies. If you have some broccoli, snap peas, or even corn hanging around, toss them in. I’ve done it before, and each time feels like a little surprise in taste and texture.

Ingredients

Here's what you'll need:

Ingredients

3 cups day-old jasmine rice
1 cup fresh pineapple, diced
1 red bell pepper, chopped
1 cup frozen peas and carrots mixture
2 cloves garlic, minced
3 tablespoons soy sauce (I like Kikkoman)
2 tablespoons vegetable oil
2 green onions, sliced
Salt and pepper to taste
Optional: red pepper flakes for heat

Instructions

Let's get cooking:

Prep the ingredients

Start by dicing your pineapple and chopping your bell pepper. I usually do this first to have everything ready when I'm cooking. If your rice isn't day-old, spread it out on a baking sheet and let it cool a bit before using.

Heat the oil

In a large skillet or wok over medium-high heat, add the vegetable oil. Once it's hot, toss in the minced garlic and let it cook for about 30 seconds until fragrant. Be careful not to burn it. I know some people say to keep it around medium heat, but I find higher heat works better here.

Add the veggies

Stir in the bell pepper and the peas and carrots. Cook for about 3-4 minutes, until the veggies start to soften. This is when I like to sprinkle in a bit of salt and pepper to season them.

Fry the rice

Now, add the day-old rice to the skillet. Use a spatula to break it apart and mix it with the veggies. Pour in the soy sauce and toss everything together for another 3-4 minutes. You'll want it to get slightly crispy, so keep mixing but let it sit for a bit as well to get some nice color.

Finish it off

Toss in the diced pineapple and green onions at the end, stirring to combine everything. Cook for another minute or two just to warm the pineapple through. If you like it spicy, add a sprinkle of red pepper flakes here. Taste it and adjust seasoning if needed, then serve it hot!

How to Store Pineapple Fried Rice

You can keep any leftover fried rice in an airtight container in the fridge for about 3 days. Just reheat it in the microwave or on the stovetop until it's hot throughout. Sometimes I like to add a splash of water during reheating to keep it moist.

If you freeze it, it can last up to 2 months. Just portion it out in freezer-safe containers, and remember to label them with the date. When you're ready to enjoy it again, thaw it overnight in the fridge and reheat.

Ways to Switch It Up

Feeling adventurous? Try adding some cooked chicken or shrimp for extra protein. Just toss them in when you add the veggies. You can also swap out the soy sauce for tamari if you need a gluten-free option.

Herbs can really change the vibe of this dish too. Fresh cilantro or mint sprinkled on top just before serving adds a refreshing taste that pairs nicely with the pineapple. Honestly, don’t be afraid to get creative—this recipe is pretty forgiving.

Questions About Recipes

→ Can I use fresh rice instead of day-old?

You can, but I wouldn’t recommend it. Fresh rice tends to be too moist and might turn mushy when frying. Day-old rice is the way to go.

→ Is it okay to add meat to this recipe?

Absolutely! Shrimp or diced chicken works great. Just cook it first before adding the veggies.

→ Can I make this vegetarian?

This recipe is vegetarian as is! Just make sure your soy sauce is vegetarian too. Honestly, it holds up really well without any meat.

→ What if I don’t have soy sauce?

You could use tamari for a gluten-free option or coconut aminos if you're looking for something a bit sweeter. But I must say, soy sauce really brings it all together!