Pineapple Rice (Printable Version)

Sweet pineapple, crisp veggies and jasmine rice tossed with curry, soy and lime for bright tropical flavor.

# What You'll Need:

→ Vegetables & Fruit

01 - 1½ cups pineapple, diced (fresh or canned, drained)
02 - 1 medium red bell pepper, diced
03 - ½ cup carrots, peeled and diced
04 - ¼ cup green onions, sliced
05 - ¼ cup fresh cilantro, chopped

→ Rice

06 - 2 cups cooked jasmine rice (preferably day-old, cold)

→ Sauces & Seasonings

07 - 2 tbsp soy sauce (use gluten-free tamari if needed)
08 - 1 tbsp fish sauce (omit for vegetarian)
09 - 1 tbsp mild curry powder
10 - 1 tbsp vegetable oil
11 - ½ tsp salt
12 - ¼ tsp black pepper

→ Optional Protein & Garnish

13 - ½ cup roasted cashews or peanuts
14 - Lime wedges, for serving

# Step-by-Step:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add carrots and red bell pepper; sauté for 2 minutes until slightly softened.
03 - Stir in diced pineapple and cook for 2-3 minutes until lightly caramelized.
04 - Push the vegetable mixture to one side of the pan; add cold jasmine rice, breaking up any clumps with a spatula.
05 - Sprinkle curry powder over the rice; toss to coat evenly and sauté for 1 minute until fragrant.
06 - Pour in soy sauce and fish sauce if using; season with salt and black pepper. Mix everything together thoroughly.
07 - Toss in sliced green onions and half of the chopped cilantro, stirring to distribute evenly.
08 - Continue cooking for 2-3 more minutes, stirring occasionally, until the rice is heated through and lightly toasted.
09 - Remove from heat. Top with roasted cashews or peanuts and the remaining cilantro. Serve warm with lime wedges on the side.

# Expert Advice:

01 -
  • It uses day-old rice, which means you finally have a delicious purpose for that leftover container sitting in your fridge.
  • The combination of sweet pineapple and warm curry powder creates a flavor that feels far more complex than the effort it takes to make.
02 -
  • If you use warm or freshly cooked rice, it will steam instead of fry and you will end up with a sticky, clumpy texture that no amount of soy sauce can fix.
  • Letting the pineapple sit still in the hot pan for a minute without stirring is what gives you those gorgeous golden caramelized edges.
03 -
  • Spread your cold rice on a sheet pan and break up clumps with wet fingers before adding it to the pan for the most even fry.
  • Squeeze that lime wedge over your own portion right before each bite instead of juicing it over the whole pan so the acid stays vibrant and bright.

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