This might be the most vibrant, flavor-packed way to enjoy fried rice you'll come across. Loaded with sweet pineapple and a kick of heat, this Spicy Pineapple Fried Rice Recipe brings a perfect blend of tropical sweetness and bold spice right to your dinner table.
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Why You'll Love This Recipe
I’ve made this Spicy Pineapple Fried Rice Recipe countless times whenever friends come over, and it never fails to impress. The way the spicy and sweet flavors play off each other turns a simple fried rice into something truly special.
- Bright & Flavorful: The pineapple adds a burst of freshness and sweetness that balances the heat perfectly.
- Quick & Easy: It comes together in about 40 minutes, including prep, making it ideal for weeknights.
- Versatile Ingredients: You can easily swap the ham for chicken, shrimp, or keep it vegetarian for your preference.
- Perfect texture: Using day-old or well-dried rice ensures you get that ideal crispy fry without mushiness.
Ingredients & Why They Work
Every ingredient in this Spicy Pineapple Fried Rice Recipe is chosen for its role in adding flavor, texture, and color. When you combine pineapple's juicy sweetness with the savory ham and spicy kick, everything comes together just right. Here’s what you need and why each piece matters:
- Soy Sauce: Creates the salty umami backbone that soaks into the rice perfectly.
- Chicken Broth: Adds a subtle richness and depth to the sauce.
- Honey: Balances the spice with a little natural sweetness, complementing the pineapple.
- Hot Sauce: Gives that essential spicy heat that wakes up your palate.
- Sesame Oil: Optional but adds a fragrant nuttiness.
- Ground Ginger: Adds a hint of zesty warmth in the sauce.
- Butter and Peanut Oil: Butter for scrambling eggs (adds richness), peanut oil for stir-frying (high smoke point).
- Eggs: Scrambled and folded into the rice for protein and creaminess.
- Ham Steak: Adds savory meatiness and texture; you can sub chicken or shrimp if you want.
- Dry White Wine: Used to deglaze the pan, bringing brightness and complexity.
- Yellow Onion: Adds natural sweetness and aroma.
- Carrots & Red Bell Pepper: Bring crunch, color, and freshness.
- Garlic: Essential for that classic fried rice aromatic punch.
- Rice (preferably leftover): Key to getting that perfect fried rice texture; dry and separate grains are a must.
- Pineapple Chunks: The star ingredient that makes this dish uniquely tropical and sweet.
- Green Onions: Fresh, crunchy garnish with mild onion flavor.
- Cashews: Adds crunch and nutty goodness at the end.
Make It Your Way
What I love most about this Spicy Pineapple Fried Rice Recipe is how forgiving and flexible it is. You can adapt it easily to suit your taste or what’s in your fridge.
- Variation: I often swap ham for shrimp when I want a seafood twist – the sweet spiciness pairs beautifully with shrimp, and it cooks fast too.
- Make it vegetarian: Skip the meat and add extra veggies like shredded cabbage or tofu for a wholesome meatless take.
- Adjust the spice: Play with the amount of hot sauce or add fresh chopped chili if you prefer it spicier or milder.
- Rice options: I’ve even used cauliflower rice for a lower-carb version — just cook it a little less to keep some texture.
Step-by-Step: How I Make Spicy Pineapple Fried Rice Recipe
Step 1: Prep Your Sauce & Pineapple
Start by mixing soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger in a bowl. This sauce is the flavor powerhouse. Drain your pineapple chunks well — I like to press them between paper towels to avoid soggy rice later. Prepare the rest of your ingredients so everything is ready to go.
Step 2: Scramble the Eggs Just Right
Melt butter over medium-low heat and pour in whisked eggs. Cook gently, stirring to scramble until just fully set but still moist and fluffy. Remove from pan and set aside. This way, the eggs stay tender in the final dish, preventing them from drying out during stir-fry.
Step 3: Brown the Ham & Deglaze
Heat about 1 tablespoon peanut oil in a wide skillet over medium-high. Add diced ham and cook until edges get nicely browned, around 3 minutes. Set ham aside, then pour in the white wine. Use a spatula to scrape all those tasty browned bits from the pan — this adds an incredible depth. Let it reduce by half, about 3-4 minutes.
Step 4: Sauté Your Veggies
Add diced onions to the sizzling pan and cook until softened, about 3 minutes. Toss in the carrots, bell pepper, and garlic, cooking another 2 minutes. This combo keeps a lovely crunch and sweet aroma that works wonders in the base of your fried rice.
Step 5: Fry the Rice with Sauce
Add your chilled rice and pour in the sauce you prepared. Turn the heat up to medium-high and toss everything continuously for about 3 minutes so the rice soaks up the sauce evenly without becoming soggy. This step is crucial to get those separate grains infused with bold flavor.
Step 6: Combine & Finish
Lower heat to medium and add the ham, pineapple chunks, and scrambled eggs back into the pan. Toss gently to heat through and coat everything evenly. Remove from heat and sprinkle with sliced green onions and chopped cashews for fresh crunch and flavor contrast.
Top Tip
From cooking this recipe multiple times, I’ve learned small tweaks can make all the difference between good and amazing fried rice.
- Use leftover or well-cooled rice: Fresh rice tends to be too soft and mushy. If you must use freshly cooked, spread it on a tray to dry for a bit before frying.
- Don’t overcrowd your pan: A wide skillet helps everything cook evenly and quickly without steaming.
- Drain pineapple well: Excess moisture ruins that crispy, slightly fried texture you want.
- Toss continuously: Keeps rice from sticking and ensures every grain gets coated with sauce.
How to Serve Spicy Pineapple Fried Rice Recipe
Garnishes
I love topping this rice with extra green onions and chopped toasted cashews for crunch and freshness. Sometimes I add a squeeze of lime for brightness or a sprinkle of fresh cilantro to amp the tropical vibe even more.
Side Dishes
This dish goes wonderfully with simple cucumber salad or even a quick stir-fried vegetable medley for an easy, balanced meal. If you want extra protein, grilled chicken or shrimp skewers are great alongside.
Creative Ways to Present
For parties or special dinners, I like to hollow out a pineapple half and serve the fried rice inside it. It adds wow factor and lets everyone enjoy that extra pineapple aroma while eating.
Make Ahead and Storage
Storing Leftovers
I store leftover Spicy Pineapple Fried Rice in an airtight container in the fridge, where it keeps well for up to 3 days. Just be sure to let it cool completely before sealing to avoid sogginess.
Freezing
This fried rice freezes well! I portion it into freezer-safe containers or bags, and it can stay good for 2 to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a hot skillet with a splash of water or broth to revive moisture and crisp up the rice again. Microwaving works but can make it softer, so I reserve that for emergencies.
Frequently Asked Questions:
You can use fresh rice, but it’s best to cook it ahead and let it cool completely, ideally refrigerated overnight. Freshly cooked hot rice tends to clump and can make your fried rice mushy instead of crispy.
You can easily swap ham for cooked chicken, shrimp, tofu, or keep it vegetarian by adding more veggies or nuts. The key is to pick something that adds texture and protein.
Adjust the hot sauce amount to taste. For more heat, add fresh chopped chilies or a dash of chili flakes. To tone it down, simply reduce or omit the hot sauce.
Excess moisture from canned pineapple can make your fried rice soggy and prevent that desirable crispy texture. Draining and patting the pineapple dry keeps the dish perfectly textured.
Final Thoughts
This Spicy Pineapple Fried Rice Recipe is one of those dishes I’ve come to cherish for both its simplicity and complexity of flavor. It combines comfort with a playful twist, perfect for impressing friends or just treating yourself on a casual night. I’m excited for you to try it because once you get the hang of balancing those sweet and spicy notes, you’ll be reaching for it again and again — trust me, it’s that good!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Pineapple Fried Rice recipe is a flavorful and colorful dish combining tender ham, sweet pineapple chunks, vibrant vegetables, and savory seasonings. Perfect for using leftover rice, it features a balance of sweet, salty, and spicy notes with a touch of crunch from cashews, making it a delightful main course or side dish that's quick and easy to prepare.
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 8 ounces ham steak, diced (about 1 heaping cup)
- ⅓ cup dry white wine
- 1 yellow onion, diced
- ¾ cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover cooked rice (preferably day-old)
- 1 (20 oz.) can pineapple chunks (about 1.5 cups), drained
- 2 green onions, sliced
- ⅓ cup cashews, roughly chopped
Instructions
- Prep Work: Combine all sauce ingredients in a small bowl and set aside. Drain pineapple chunks well and cut into smaller pieces if desired. Measure and prepare all remaining ingredients before starting the cooking process.
- Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Pour in whisked eggs and scramble gently until just cooked through. Remove the eggs from the skillet and set aside.
- Cook the Ham: In a wide skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add diced ham and cook for about 3 minutes until it develops a light brown color. Remove ham and set aside. Turn heat off temporarily.
- Deglaze with Wine: Add dry white wine to the skillet and set heat to medium. Use a silicone spatula to scrape and loosen browned bits from the pan bottom and sides. Let the wine reduce by half, about 3 to 4 minutes.
- Sauté Vegetables: Add diced onion to the skillet and cook until softened, about 3 minutes. Then add carrots, red bell pepper, and minced garlic and cook together for 2 more minutes until vegetables are tender but crisp.
- Add Rice and Sauce: Stir in the chilled, leftover rice and pour the prepared sauce over it. Increase heat to medium-high and toss continuously for about 3 minutes, allowing the rice to absorb most of the sauce and heat through.
- Combine All Ingredients: Reduce heat to medium and fold in the cooked ham, pineapple chunks, and scrambled eggs. Toss gently to combine and warm everything evenly.
- Garnish and Serve: Remove from heat. Sprinkle sliced green onions and chopped cashews over the top. Serve hot immediately for best flavor and texture.
Notes
- Use day-old or cold leftover rice for better texture as fresh rice can be too moist and sticky for frying.
- To cook fresh rice for this recipe, bring 2 cups chicken broth to a boil, add 1 cup white long grain rice, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes with the lid on.
- A wide skillet or wok with ample surface area is recommended for even frying and tossing of ingredients.
- You can substitute peanut oil with olive or canola oil if needed.
- For an alternative, use 3 cups of uncooked cauliflower rice added at the end and cooked with the sauce for a low-carb variation.
- Dry pineapple chunks thoroughly with paper towels to maintain crispiness in the fried rice.
- To add more veggies and texture, shredded green cabbage can be stirred in, though it slightly reduces crispiness.
- Wine options like Chardonnay, Pinot Grigio, or Sauvignon Blanc work well; alternativley, you can use chicken broth or Chinese Shaoxing cooking wine (use 2 tablespoons if substituting).
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
- For meat variations, try chicken, beef, or shrimp fried rice recipes.
- The recipe yields six servings.
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 7 g
- Sodium: 670 mg
- Fat: 13 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 125 mg
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