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    Home » Entrées

    Easy Vegan Pineapple Fried Rice

    October 16, 2018 By Melissa Huggins / 89 Comments

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    Jump to Recipe

    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:

    • One-Pot Basil & Tomato Orzo
    • Instant Pot Mushroom Risotto
    • Portobello Vegan Fajitas 

    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.

     

    Recipe

    closeup view of vegan pineapple fried rice on a white plate. Gray pot in the background.
    Print Recipe Pin Recipe Rate this Recipe
    4.97 from 55 votes

    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!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course, Side Dish
    Cuisine: Gluten-Free, Thai Cuisine, Vegan
    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
    • ½ teaspoon crushed red pepper (optional)
    • 1 cup carrots , peeled & diced (or matchstick)
    • 1 ½ cups pineapple chunks , fresh or canned
    • 3 cups cooked rice , chilled for 6-8 hours if possible
    • ½ cup green onion , sliced + more for topping
    • 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
    • 1 ½ teaspoons curry powder
    • ½ cup frozen peas , thawed

    Optional toppings

    • ½ cup roasted cashews
    • ¼ cup cilantro , chopped
    Prevent your screen from going dark

    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

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      4.97 from 55 votes (27 ratings without comment)

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      Recipe Rating




    1. Kaylie Chamberlain

      May 11, 2024 at 8:07 pm

      5 stars
      My stepdaughters and I made this today for my niece’s college graduation party! It was SO GOOD! Everyone loved it and, despite their being a lot of other food there, they ate it all! And we were SO proud of ourselves that we made something so beautiful and delicious! Our family of 4 has 1 with celiac’s disease and 1 vegetarian, so this was perfect!!

      My husband’s only slightly negative comment was that he’d like it to have more rice, so LoL! Big hit!

      Reply
      • Melissa Huggins

        June 01, 2024 at 5:36 pm

        Hi Kaylie, I'm so happy it was a hit with everyone! Great job on the group effort and thanks for taking the time to share feedback. 🙂

        Reply
    2. Clare Guile

      October 31, 2023 at 4:36 pm

      5 stars
      Loved this dish! Delicious and so easy to make.

      Reply
      • Melissa Huggins

        November 09, 2023 at 1:27 pm

        Hi Clare, I'm so glad you loved it. Thank you for giving it a try and sharing your feedback 🙂

        Reply
    3. Julia Pitcher

      October 10, 2023 at 6:19 pm

      5 stars
      My wife gave me a pineapple for my birthday. I Google- vegan pineapple recipe and your recipe was the first to pop up! I made it tonight and we LOVED it! Thank you... so full of flavor!

      Reply
      • Melissa Huggins

        December 03, 2023 at 12:27 pm

        Hi Julie, Happy belated birthday! A pineapple is a fabulous gift! I'm so glad you loved the recipe. Thank you for making it and sharing your feedback. 🙂

        Reply
    4. Sherry

      April 19, 2023 at 5:15 pm

      5 stars
      Very good,

      Not a huge fan of curry powder as the main flavor so will probably reduce or omit next time otherwise very yummy. I air fried my cashews until toasted and thew them on top. I might air fry the pineapple a little too next time.

      Reply
      • Melissa Huggins

        April 21, 2023 at 8:21 am

        Hi Sherry, yes go ahead and tweak to your liking. That is the beauty of homecooked meals. 🙂 Thanks for trying the recipe.

        Reply
    5. KD

      January 21, 2023 at 10:42 am

      5 stars
      Totally Yum E

      Reply
      • Melissa Huggins

        January 27, 2023 at 11:55 am

        Thank you , KD! 🙂

        Reply
    6. Yvonne Vitosky

      February 07, 2022 at 12:10 pm

      5 stars
      Loved this recipe! It smells so good while cooking and tastes delicious.

      Reply
      • Melissa Huggins

        February 08, 2022 at 8:03 am

        Iy really is Yvonne. Glad you were able to try it. 🙂

        Reply
    7. The Student-turned-Doctor @ Food for Dissertating

      July 04, 2021 at 6:50 pm

      5 stars
      I made this recently and it was delicious! I wasn't sure I would like the red pepper flakes in this but I'm glad I went ahead and added them. The flavors were so beautifully complex!

      Reply
      • Support @ Vegan Huggs

        July 09, 2021 at 8:18 am

        Hi! We are so happy to hear that you loved the recipe - thanks so much for giving it a try 🙂

        Reply
    8. Konrad

      June 10, 2021 at 9:37 am

      I love this recipe! I’ve added some leek for variety and sunflower seeds for protein (I highly recommend it). It was delicious!

      Reply
      • Support @ Vegan Huggs

        June 11, 2021 at 6:47 am

        Hi Konrad! That sounds delicious - thanks so much for trying it out and we're happy you loved it!

        Reply
    9. Cynthia

      June 05, 2021 at 3:34 pm

      5 stars
      I love it! I make it often. Its delicious. I need to find more vegan options that I like as much!

      Reply
      • Support @ Vegan Huggs

        June 18, 2021 at 7:57 am

        Hi Cynthia! We are so happy to hear that you love the recipe and make it frequently! Thanks so much for stopping by 🙂

        Reply
    10. Leanne McGee

      April 30, 2021 at 2:57 pm

      5 stars
      Sooo satisfying after a long day at work.
      Didn't have peas, used chopped broccoli florets. Skipped the curry, due to husband's taste and used fresh sweet pineapple chunks. Not canned. Very delicious! The toasted cashews made it 5 stars!!
      Thank you!!

      Reply
      • Support @ Vegan Huggs

        May 07, 2021 at 8:54 am

        Hi Leanne! We are so happy to hear that you love the recipe! Thanks so much for giving it a try! 🙂

        Reply
    11. Lauren Shapiro

      April 18, 2021 at 10:48 am

      5 stars
      LOVED it and made with a modified version of tofu stir fry (w/o noodles) it was one of my best vegan dinners! Thanks for the inspiration.

      Reply
      • Support @ Vegan Huggs

        April 23, 2021 at 7:59 am

        Hi Lauren! We are so happy that you loved it! Thank you for stopping by to leave a review 🙂

        Reply
    12. Renee

      January 29, 2021 at 9:32 am

      5 stars
      I was skeptical. I like salt and this recipe didn’t call for any. And I don’t like curry. But I made exactly as specified and it was perfect! Thank you 😁

      Reply
      • Support @ Vegan Huggs

        February 05, 2021 at 11:02 am

        Hi Renee! We're so happy that you were pleasantly surprised! Thanks so much for giving it a try 🙂

        Reply
      • Robin

        December 04, 2023 at 5:24 pm

        Have you tried to replace the tamari with coconut aminos? I have used coconut aminos in place of soy sauce before and was curious if it would work in this.

        Reply
        • Melissa Huggins

          December 07, 2023 at 5:11 pm

          Hi Robin, I haven't tried it with this recipe but I have used it in many other recipes instead of soy sauce. I would give it a shot. It'll probably taste delish!

    13. Collette Turner

      January 15, 2021 at 8:35 pm

      5 stars
      OMG!!! this recipe is incrdable!!Love it!
      Thanka!

      Reply
      • Support @ Vegan Huggs

        January 22, 2021 at 10:05 am

        Hi Collette! We are so happy to hear that you loved the recipe! Thanks so much for giving it a try 🙂

        Reply
    14. Janet

      September 22, 2020 at 8:00 pm

      5 stars
      Melissa, OMG this is awesome!! It is my new favorite comfort food. This recipe is perfect as written IMHO. Thank you!

      Reply
      • Support @ Vegan Huggs

        October 05, 2020 at 10:07 am

        Hi Janet, thank you so much for the review! We're so happy to hear you loved the recipe, thank you for sharing 🙂

        Reply
    15. Natasha

      August 28, 2020 at 6:33 pm

      Sounds great. Looks good. I've made this before. You can add tofu for the protein. I've been vegan 21 years so this is actually not new dish. Most people back in th e day used the same ingredients. Vegans weren't just popular back when I started. Good job!

      Reply
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