Cooking for a picky eater can feel like trying to hit a home run. You know the ones—they turn up their noses at most of your dishes, even the family favorites. But when you find that recipe, the one they devour and even ask for seconds, it’s a win. My Pineapple Fried Rice is one of those recipes. It’s packed with sweet, tangy pineapple (I canned myself), colorful bell peppers, crunchy cashews, and perfectly scrambled eggs. Even the fussiest eaters will love it, trust me—this dish is that good.

What’s in My Pineapple Fried Rice?

Let’s break down what makes this dish a winner.

• Pineapple: I used fresh pineapple that I canned myself, but if you don’t have that on hand, feel free to use fresh or even canned pineapple (although I can’t fully endorse it). If you do use canned pineapple, make sure to drain it well and cook off the excess liquid a bit longer than you would with fresh pineapple. The key is to let it brown and caramelize slightly in the pan.
• Vegetables: I love using red bell pepper in this recipe. Not only does it bring a natural sweetness, but the pop of red color is visually appealing. Plus, plenty of green onion tops and a good amount of minced garlic add layers of flavor that really make this fried rice sing.
• Rice: Use any rice you like—brown, white, or a combo. I recommend using long-grain rice for the best texture, as it stays fluffy and doesn’t clump together. Make sure the rice is precooked and chilled in the fridge before you toss it into the hot skillet or wok.
• Sauce: I mix fish sauce with coconut aminos to create that savory, umami goodness. Coconut aminos are my go-to over soy sauce because they have less sodium and a more natural process—made from the sap of coconut blossoms, fermented with salt. Plus, they give the dish that caramelized, salty-sweet flavor we all love in fried rice.
• Coconut Oil: Coconut oil is a must in this dish because it has a high smoke point, perfect for stir-frying. It also adds a subtle coconut flavor that ties in nicely with the tropical vibe of the pineapple.

Ingredients for Pineapple Fried Rice

• Coconut Aminos
• Fish Sauce
• Coconut Oil
• Eggs
• Fresh Pineapple
• Bell Pepper
• Green Onions
• Unsalted Cashews
• Garlic
• Red Pepper Flakes
• Brown Rice
• Lemon
• Salt

How to Make Pineapple Fried Rice

Making Pineapple Fried Rice is super easy but is a tedious process that requires making the ingredients, removing them to a bowl and then combinging them afterwards. You also need to stir this a lot to get all the ingredients fried in the pan.

Supplies Needed

• Large Skillet or Wok – I don’t have a wok because I don’t have anywhere to store one, but my skillet workds just fine.
• Wooden Spoon – I like to use a wooden spoon versus metal because it limits the reactivity of the metal and the ingredients.
• Large Serving Bowl

Instructions

Making Pineapple Fried Rice isn’t hard, but it does take some steps. You’ll cook the ingredients in stages, removing them from the pan as you go, and then combine everything at the end. Here’s how to do it:

1. Heat the Skillet: Get your skillet or wok nice and hot over medium-high heat. You want it to be sizzling before you start cooking.
2. Scramble the Eggs: Add coconut oil to the pan, scramble your eggs, then remove them to a bowl. We’ll add them back in later.
3. Cook the Pineapple and Peppers: Heat more coconut oil and add the pineapple and red bell pepper. Cook until most of the liquid evaporates and the pineapple starts to brown on the edges. This step is key for flavor! Transfer to the bowl with the eggs.
4. Fry the Cashews and Aromatics: Add more coconut oil, then toss in the green onions, garlic, red pepper flakes, and cashews. Stir for about a minute, until you can smell the cashews toasting.
5. Stir-Fry the Rice: Add the cold rice to the pan, stirring constantly to fry it evenly. Keep it moving to get that perfect fried rice texture.
6. Combine Everything: Once the rice is hot, add the eggs and pineapple mixture back to the pan. Break up the eggs with your spoon and stir everything to combine.
7. Add the Sauce: Pour in the fish sauce and coconut aminos, and give it a good stir to coat everything. Finish with a squeeze of fresh lemon juice over the top.

🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨

Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.