Pineapple Fried Rice

pineapple fried rice

“To be without some of the things you want is an indispensable part of happiness.”

– Bertrand Russell

As Bay Area residents, we are on day 11 of “sheltering in place.” Today the social distancing requirements for my county were updated and expanded, in an effort to keep more people at home. Other than occasional walks to get some sunshine, Vitamin D, and outside air, I am limiting my contact with the outside world to a once-a-week quick shopping trip. Pre-covid, I loved nothing more than to spend time perusing the aisles of grocery and speciality stores looking for new products. I spend more time picking out an apple than some people spend picking out a new car.

As much as I’m missing my lengthy shopping trips and farmer’s markets, I know it’s for the best that I do a quick “surgical” in-and-out when I do go to the store. So, it delights me beyond measure to realize that I have most of the ingredients to make something that sounds delicious.

I came across this recipe for Pineapple Fried Rice from Vegan Huggs and realized that I had enough of the ingredients to pull it off. My quarantine version was outstanding. Better than the pineapple fried rice I had in a hollowed out pineapple in Chiang Mai. Yes, it was that good.


glug of cooking oil (about 2 tablespoons) coconut is a great choice, I used avocado oil and the flavor worked well
1/2 an onion, diced
3 cloves of garlic, smashed
1 tablespoon fresh ginger, grated
.5 teaspoon crushed red pepper
1.5 teaspoons yellow curry powder
1/2 cup of light coconut milk (save the rest for smoothies or overnight oats)
2 tablespoons coconut aminos (like Braggs or similar)
1 can of pineapple chunks, drained (save the juice for smoothies!)
2 cups cooked rice (I used a white and wild rice mix with lentils that I bought in the bulk section- remember the bulk section? It’s going away, thanks to Covid!)
Any veggies you like- I had frozen broccoli and fresh tomatoes so that’s what I used (quarantine cooking) Carrots, frozen peas, red bell peppers, sweet potatoes, and spinach would all be great choices


  1. Heat oil in large frying pan, skillet, or wok over medium heat. Add onions and sauté for 3 minutes until softened.
  2. Add garlic, ginger, and red pepper flakes. Stir.
  3. Add coconut milk. This will deglaze your hot pan and add a delicious flavor.
  4. Add pineapple chunks and sauté until lightly browned, about 4 minutes.
  5. Add curry powder and coconut aminos.
  6. Add veggies based on size (larger or denser veggies need more time to cook through, you may want to steam carrots or broccoli for a few minutes before adding them to the pan/work).

I loved this dish. It was seriously the best pineapple fried rice I’ve ever had. The combination of coconut milk and pineapple tasted divine and the rice was cooked to perfection. One tip, you can cook your rice ahead of time and store in the fridge for a day before making this recipe.

I hope you enjoy it. If you make this dish, take a photo and let me know. Happy eating. @MaryaMakesIt

Published by Marya Makes It

Home cook, baker, and dessert maker. Will travel great distances for a fantastic veggie burger.

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