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Home » Entrées » Easy Vegan Pineapple Fried Rice (Gluten-Free)

Easy Vegan Pineapple Fried Rice (Gluten-Free)

By Melissa Huggins / 48 Comments

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Vegan Pineapple Fried Rice ~ sweet, savory and spicy! So easy to make and takes 30 minutes on the stove. 

vegan pineapple fried rice on a white plate. Striped napkin and forks on the side.

Some of you may recognize this Vegan Pineapple Fried Rice recipe already. I originally published it in 2016 and it’s been a popular recipe on my site ever since.

It’s also very popular in our house and it’s on heavy rotation along with my Potato Leek Soup and Avocado Black Bean Corn Salad.

Well, I’ve made some small changes to the recipe over the years, and I think it’s time to share them. Along with fresh new photos, too!

Here are the changes I made to amp things up:

I wanted to make this more into a meal while still keeping the recipe simple. So, to make it more filling, I added frozen peas and roasted cashews. It adds extra protein and a variety of texture too.

To amp up the savory flavor, I added Curry Powder and increased the amount of Tamari. If you thought this meal was addictive before, wait until you try it now. Curry powder for the win!

I also amped up the ginger amount and added fresh-cut cilantro to the finished dish. It added a little more brightness and zest to the flavor profile. It’s mouth-watering good!

I’m very happy with these subtle changes, and I hope you’ll love them too!

How to Make Pineapple Fried Rice 

Sautéing onions, carrots and ginger in a gray pan.

It’s so easy! Here’s what you’ll need to do:

  • STEP 1: Sauté the onions in oil until softened and slightly browned.
  • STEP 2: Add carrots, crushed red pepper, ginger, and garlic. Sauté until carrots are tender.

TIP: if food starts to stick to the pan, you can splash in a little vegetable broth to deglaze.

Process photos of sautéing pineapple chunks and then cooking rice, peas and green onion.

  • STEP 3: Add pineapple chunks and sauté until slightly browned.
  • STEP 4: Now add the rice, thawed peas, and green onion.

 

Process photos of pouring tamari into rice and then fully combined pineapple fried rice.

  • STEP 5: Pour the tamari and curry powder mixture over the rice. Combine well and cook for 3-5 minutes until heated throughout.
  • STEP 6: Taste for seasoning and add more if needed.
  • STEP 7: Serve and top with green onions, fresh-cut cilantro, and roasted cashews. You can also add Sriracha for an extra kick!

What’s the best rice to use for Pineapple Fried Rice?

I like to use medium-long grain rice, but most will work fine. I’ll just use whatever I have available and this time I used Mahatma White Rice and it worked perfectly!

This dish works best with cold, day-old rice because it’s drier than freshly cooked and it will keep a firmer texture. You can cook it the night before and refrigerate overnight (or at least 6-8 hours). It will still be tasty if you haven’t chilled the rice, but the texture will be a lot softer than typical fried rice.

I found some great tips on prepping and storing rice in this article HERE.

So easy, right? Enjoy!!

Two white plates with vegan pineapple fried rice on them. Gray pot in the background with gray napkin underneath.

Interested in more 30-minute meals? Here are my faves:

I’d love to hear from you

If you make this Vegan Pineapple Fried Rice, let me know what you think by ★ star rating it and leaving a comment below. 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.

 

Step By Step Photos Above
closeup view of vegan pineapple fried rice on a white plate. Gray pot in the background.

Vegan Pineapple Fried Rice (Gluten-Free)

Vegan Pineapple Fried Rice ~ sweet, savory and spicy! So easy to make and takes 30 minutes on the stove. It's gluten-free too!
4.92 from 12 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Gluten-Free, Thai Cuisine, Vegan
Keyword: Pineapple Fried Rice, Vegan Pineapple Fried Rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 452kcal
Author: Melissa Huggins

Ingredients

  • 2 tablespoons coconut oil (or preferred cooking oil)
  • 1 small red onion , diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger , grated
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 cup carrots , peeled & diced (or matchstick)
  • 1 1/2 cups pineapple chunks , fresh or canned
  • 3 cups cooked rice , chilled for 6-8 hours if possible
  • 1/2 cup green onion , sliced + more for topping
  • 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
  • 1 1/2 teaspoons curry powder
  • 1/2 cup frozen peas , thawed

Optional toppings

  • 1/2 cup roasted cashews
  • 1/4 cup cilantro , chopped
US Customary - Metric

Instructions

  • Whisk the tamari and curry powder together. Set aside. 
  • Heat coconut oil in a large pan or wok over medium heat. Add onions and sauté for 2-3 minutes, until softened. 
  • Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes or until carrots are tender. (* if veggies start to stick, you can add a splash of vegetable broth to deglaze)
  • Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes
  • Add tamari, rice, peas and green onions. Stir frequently. Taste for seasoning and add more if needed. Cook about 4-5 minutes, until all ingredients are combined and heated through.
  • Remove from heat and serve with optional toppings. Enjoy! 

Video

Notes

 
 

Nutrition

Serving: 1g | Calories: 452kcal | Carbohydrates: 57g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Sodium: 436mg | Potassium: 624mg | Fiber: 6g | Sugar: 27g | Vitamin A: 5855IU | Vitamin C: 32.4mg | Calcium: 85mg | Iron: 2.9mg
Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!


 

 

rice in a cast iron skillet topped with green onion.  Overhead shot of rice in a skillet. Topped with green onions and flowers on the side.  Fully cooked vegan pineapple fried rice in a cast iron skillet on a striped napkin. Purple and orange flowers on the side.   Rice in a skillet with flowers and green candle in the background.

vegan fried rice
Melissa Huggins
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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.
Melissa Huggins
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Comments

  1. Marc

    My wife and I loved the dish. For us next time we’ll cut the oil in half and less saute time for a more crisp vegetable. All positive, a personal taste is all.
    Can’t wait to try your other dishes.
    Thank you
    Nameste

    Reply

  2. Eliza

    Love this recipe! Made it tonight for the first time – I am vegan and trying to encourage my family to eat more vegan meals. If they all tasted like this I think they would have no problem making the switch! Thank you for sharing!

    Reply

  3. Rick Haggard

    Hey Melissa!! This has become a go-to for me. Probably made it 4-5 times. Absolutely delicious as well as being a great thing to serve non-vegans! Thanks!!!

    Reply

  4. Jennifer

    Absolutely fantastic! I made this last night and struggled to leave enough for lunch today! I had lunch an hour early. So easy and so tasty (toasted cashews Andy pineapple are meant to be together).

    Reply

    • Melissa Huggins

      Thank you, Karla! This is so nice to hear! Yes, tempeh would work perfectly. I would cook it separately first, and then add it at the very end or just top it after cooking. Have a great Sunday! 🙂

      Reply

  6. lori

    We made this with a slew of frozen veges we roasted first and added cashews – loved it. It’s been in the heavy rotation ever since ! Thanks

    Reply

  7. Maria shahriari

    hi,can i just omit the pineapple my son hates it …would it taste good anyways,or do you have a vegan fried rice recipe?ty

    Reply

    • Melissa Huggins

      Hi Maria, it will taste good, but will really be missing that sweetness and tang. Does he like mango? You could use that instead.I hope to have another fried rice recipe up in the next few weeks. Thanks for stopping by.:)

      Reply

  8. Alethea

    I made this last night and WOW! What a hit!!! Even my super picky 8 year old daughter devoured it! Thanks for sharing this amazing (and simple!) recipe!

    Reply

  10. Krystle

    Thanks Melissa,
    I have cooked the rice tonight and will be making this for tomorrow’s dinner. I tried your pad thai for dinner tonight, it was great, thanks!

    Reply

  11. Krystle

    Hi Melissa

    I saw this on facebook and thought I would try it for dinner. Just a quick question, if I want to make it a main meal and add more veggies, such as broccolini and capscicum, when in the cooking process should I add them in? TIA

    Reply

  13. Carrie

    Found this recipe a few weeks ago and have made it at least once a week since them! We are not vegan, but interested in healthier eating! This is fantastic!!

    Reply

  14. Jose

    Really good my wife liked it ask me to make it again thanks for the recipe, added tomatoes bellpeppers and vegan chicken

    Reply

    • Melissa Huggins

      Hi Jennifer, I’m so glad you liked it. Thank you for sharing your feedback with me. The cashews are a great addition. Have a great Sunday 🙂

      Reply

  20. Debbie

    I made this the other night and hubby and I LOVED it. I used canola oil because that’s what I had. Hesitate to buy coconut oil because he does not like coconut. I also added toasted cashews per your option listed. Delicious! He said I definitely need to make it again. This is now one of our rotation recipes. Thank you!

    Reply

    • Melissa Huggins

      Hi Debbie, this is so nice to hear. I’m so glad you guys liked it. Yeah, any oil will work with this dish. If you want to try a coconut oil, the refined version has a neutral flavor. The unrefined is mild to me, but your hubby might not like it, if he really hates coconut. Thank you for your feedback – I appreciate it so much! 🙂

      Reply

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