Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pineapple Fried Rice

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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1 ripe pineapple, for serving rice (optional)

4 cups cooked longgrain rice, such as jasmine, chilled

3 tablespoons vegetable oil

1 small onion, finely diced

5 cloves garlic, chopped

1 tablespoon grated fresh ginger

1 cup blanched, sliced Chinese long beans

1/2 cup seeded, diced tomatoes

1 cup finely chopped fresh pineapple

3 tablespoons Thai fish sauce

1 teaspoon sugar

3 green onions, thinly sliced diagonally


  1. If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
  2. Crumble the cold rice between your fingers to separate the grains, and set aside.
  3. Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
  4. Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.
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