This pineapple fried rice recipe comes from Nick Evans at Macheesmo. Harry & David pineapples put a sweet and tropical twist on a fried rice recipe that’s easy to prepare with just a few other pantry staples.
Fried rice is one of my favorite easy weeknight meals. I largely make it if I have some random leftover vegetables or protein in my fridge. This pineapple fried rice uses diced ham and frozen peas, but the star of the show is definitely the chunks of Harry & David pineapples! They add the perfect amount of sweetness to the recipe.
It’s really important to use fresh pineapple for this recipe since canned pineapple would have too much juice or syrup, which will make your fried rice too soggy. It you are making rice fresh for this dish, be sure to give yourself enough time to cool the rice completely before trying to fry it. If you don’t let it cool, it will clump together and lead to a subpar fried rice!
Besides being a great weeknight dinner, this fried rice is also the perfect quick lunch. It reheats beautifully in the microwave and is easy to eat while you’re juggling different tasks. Kids also love it because it’s slightly sweet and has standard ingredients most kids are already familiar with. This might just become a new family favorite! If you have any leftover pineapple you can also try this pineapple nice cream, which is the perfect sweet dessert as the days get warmer.
Pineapple Fried Rice
- 1 cup chopped fresh pineapple
- 1 cup chopped ham
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas
- ¼ cup olive oil (divided)
- 3 cups cooked and cooled long grain white rice
- 3 large eggs (scrambled)
- 1 tablespoon soy sauce
- Salt and pepper (to taste)
- Sesame seeds (to garnish)
- Fresh cilantro (to garnish)
- Chop all your ingredients and set them aside in separate bowls.
- In a large wok or skillet over high heat, add 1 tablespoon of olive oil.
- Once the oil is simmering hot, add pineapple, ham, and onion.
- Cook, stirring occasionally, until the onions soften and the pineapple starts to take on some color, maybe 3-4 minutes.
- Add the garlic and frozen peas and toss for a minute to combine flavors.
- Remove ham and pineapple mixture from the wok. Add 2 tablespoons of olive oil and the rice. It’s important that the rice is cooled completely and dry to the touch before you add it.
- Stir fry the rice for 2-3 minutes. I like to let the rice sit for the first 60-90 seconds so it starts to get a bit crispy on one side, then stir vigorously to scrape up any stuck bits.
- Once the rice has cooked, make a well in the center of the rice by scooping it to the sides of the skillet.
- Add the last of the oil to the center of the skillet and pour in the eggs.
- Let them cook for a minute in the center until they are mostly set, then stir the eggs into the rice.
- Pour in the pineapple, ham, and onion mixture, and stir everything together. Season the fried rice with soy sauce and season with salt and pepper.
- Serve the fried rice garnished with sesame seeds and fresh cilantro.
- Store leftover fried rice in the fridge for 3-4 days. Reheat it in a microwave in 30-second bursts, or in a skillet over low heat until warmed through.