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Sweet and Savory Pineapple Rice

A vibrant, sweet, and savory fried rice dish featuring fresh pineapple chunks, soy glaze, and a hint of chili, perfect for a quick weeknight meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian-Fusion, Thai
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Rice and Produce
  • 3 cups Jasmine rice cooked and chilled (day-old preferred)
  • 1.5 cups fresh pineapple diced into chunks
  • 1 small yellow onion finely diced
  • 3 cloves garlic finely minced
  • 0.25 cup fresh cilantro chopped, for garnish
Sauce and Seasonings
  • 2 tbsp neutral cooking oil canola or vegetable
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce or vegetarian mushroom sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp red chili flakes adjust to taste
  • 1 pinch salt and white pepper to taste

Equipment

  • Wok or Large Skillet
  • Cutting Board
  • Chef's Knife
  • Spatula

Method
 

  1. In a small bowl, whisk together the soy sauce, oyster sauce, and toasted sesame oil. Set aside.
  2. Heat a large wok or heavy skillet over medium-high heat. Add the neutral cooking oil and swirl to coat the pan.
  3. Add the diced onion and sauté for 2 minutes until softened. Add minced garlic and chili flakes, stirring for 30 seconds until fragrant.
  4. Add the cold, day-old rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, letting the rice toast slightly.
  5. Pour the prepared sauce mixture over the rice and toss continuously until the grains are evenly coated and browned.
  6. Fold in the diced fresh pineapple and cook for 1-2 minutes just until warmed through.
  7. Remove from heat, adjust seasoning with salt and pepper, and stir in half of the chopped cilantro.
  8. Transfer to a serving bowl, garnish with remaining cilantro and chili flakes, and serve immediately.

Notes

For best results, use rice that has been stored in the refrigerator overnight. If you must use fresh rice, freeze it spread out on a tray for 20 minutes before frying.