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Close up of Pineapple Fried Rice

Pineapple Fried Rice

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


Incredibly easy and fast to make, this healthy, oil-free Pineapple Fried Rice is brimming with amazing flavors and wholesome ingredients.



Base Ingredients:

  • ¾ cup yellow onions, small dice
  • 1 carrot, julienne sliced *
  • ½ cup frozen corn, thawed *
  • ½ cup frozen peas, thawed *
  • ½ cup frozen edamame, thawed *

Sauce Ingredients:

  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger
  • 3 Tablespoons reduced-sodium tamari *
  • 1 Tablespoon low sodium vegetable broth *
  • 2 Tablespoons organic maple syrup (+/-) *
  • 1 Tablespoon rice vinegar
  • ½ teaspoon chili garlic sauce * 

Other Ingredients:

  • 3 cups refrigerated cooked brown rice *
  • 2 cups diced pineapple *

Optional Topping Ingredients:

  • Sliced green onions
  • Toasted sesame seeds


  1. Place the Sauce Ingredients in a bowl, mix well, set aside.
  2. In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, sauté over medium-high heat for approximately 7 to 9 minutes to soften, then add all the remaining Base Ingredients. Sauté until the veggies reach the desired tenderness, about 3 to 4 minutes.  Add a splash of water if the veggies start to stick or burn.
  3. Stir in the refrigerated rice and diced pineapple, stirring constantly for 1 minute, then add the Sauce Mixture, stirring constantly until everything is heated through, approximately 3 to 4 minutes.
  4. Serve immediately, topped with sliced green onions and toasted sesame seeds.


*Cooked and Refrigerated Rice:  Cooked and refrigerated rice works best when making this dish.  If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.

*Organic Maple Syrup:  Largely dependent upon how sweet your pineapple is, you can use more or less than the recommended amount of organic maple syrup.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Chili Garlic Sauce:  We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.

*Pineapple:  You can use fresh, frozen, or canned/jarred pineapple.  We used one 23.5 oz. jar of Dole Pineapple Chunks in 100% natural juices.  We drained off the liquid, then cut the pineapple chunks into smaller pieces.

*Vegetables:  You can pretty much use your favorite veggies in this fried rice skillet.  Just make sure the veggies reach the desired tenderness before moving to Step 3 and use an equal amount substitute.

*Serving:  4

*Storage:  Refrigerate and use within 4 days.