This Easy Pineapple Fried Rice is sweet, savory & tangy. It’s a healthier alternative to takeout, because it’s lower in sodium, vegan & gluten-free.
I used to be a big take-out addict and Pineapple Fried Rice was one of my favorite quick fixes. There’s just something about the variety of textures and flavors that is so satisfying. Sweet, savory & tangy, is the perfect description for most fried rice recipes.
While uber-delicious, it’s definitely not the healthiest choice to make when ordering out. It’s mostly made with unhealthy oils, meat, fish, or eggs. It’s usually really high in sodium, too. So, its certainly not healthy or vegan.
Well, I came up with an easy solution, and I started making my own Pineapple Fried Rice at home. It was such an easy transition and it tastes so much better than take-out. I just swap out all bad stuff with ingredients like low-sodium soy sauce, tofu, nuts and loads more veggies.
Pineapple Fried Rice is bursting with mouth-watering flavor
I have made many different varieties of fried rice, but this has become the fan favorite around here and I get weekly requests for it. It’s a real crowd pleaser and quite addictive.
The sautéed onions, garlic and soy sauce add so much savory flavor, while the pineapple adds the perfect note of sweetness & the fresh ginger takes it over the edge and adds some wonderful zest.
For a little heat, I just add 1/4 teaspoon of red pepper flakes to the pan. If you don’t have spicy fans in your home, you can omit them or just add the pepper flakes after. I like it hot! Also, Sriracha works great with this dish, too.
This recipe can be made into the perfect side dish or full meal
For this recipe, I went with the side dish version. It’s so versatile, so if you want to make this into a satisfying meal, you can add some baked tofu, more veggies or some toasted cashews. For veggie options, you can include bell peppers, broccoli, bok choy, peas, green beans, eggplant, zucchini, mushrooms and more. Get creative and make it your own.
This makes great leftovers, too. I pop them in the fridge and serve it with breakfast sandwiches, lunch salads and more.
This is called a “fried” dish, but I use a smaller amount of oil than traditional recipes call for, and I don’t technically fry it. You can always omit the oil all together, if you have an expertise with oil-free sautéing. Either way, this dish is much healthier than the classic version.
Cook the rice the night before and make the magic happen the following day
This heavenly dish is really quick and can be complete in less than 30 minutes. It works best with cold, day-old rice because it’s drier than freshly cooked and it will keep a firmer texture. You don’t want to end up with soggy rice, because that wont be fun.
All you’ll have to do is heat up your pan, get the onions and garlic sautéing, add your veggies, juicy pineapple chunks, tamari sauce (or soy) pre-cooked rice, the green onion and then you just brown to perfection. Voilà!
O.k, let’s do this!
I’d love to hear from you
If you make this recipe, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
This Easy Pineapple Fried Rice is sweet, savory & tangy. It's a healthier alternative to takeout, because it's lower in sodium, vegan & gluten-free.
10 minPrep Time
20 minCook Time
30 minTotal Time
- Heat coconut oil in a large pan or wok over medium heat. Add onions, garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes, or until carrots are tender.
- Add pineapple and sauté until slightly browned, about 4-5 minutes
- Add tamari or soy sauce, rice and green onions. Stir frequently & taste for flavor. If needed, add a touch more tamari/soy sauce or a pinch of sea salt.
- Cook about 4-5 minutes, until all ingredients are combined and heated through.
- Remove from heat and serve
*Pin for later 🙂
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