Super Delicious Pineapple Fried Rice Recipe to make ON Repeat

Ingredients

• 1 medium Pineapple (ripe, used for bowls and flesh)
• 75 g Extra-Firm Tofu (pressed and cubed)
• 0.5 medium Red Onion (finely chopped)
• 2 cloves Garlic (finely chopped)
• 1 tsp Ginger (finely grated)
• 0.5 cup Cooked Rice (preferably day‑old jasmine or basmati rice)
• 0.25 cup Toasted Peanuts (lightly toasted, for crunch)
• 1.5 Tbsp Chili Oil (smoky, slightly spicy)
• 1 tsp Curry Powder
• 2 tsp Soy Sauce
• 0.5 tsp Dark Soy Sauce
• 1 tsp Toasted Sesame Oil (splash)
• 0.25 tsp Cayenne Pepper (optional dash for extra heat)
• 1 Tbsp Pineapple Juice (reserved from scooping the fruit)
• 2 Tbsp Cilantro (freshly chopped for garnish)
• to taste Salt

Instructions

1. Prepare Pineapple Bowls

   Slice the pineapple in half lengthwise, score the interior, and carefully scoop out the flesh with a spoon, keeping the shells intact. Set the scooped flesh aside and reserve the juice.

   Time: PT10M

2. Broil Pineapple Shells

   Place the pineapple shells on a baking tray and broil in the oven for 3‑4 minutes until the edges caramelize.

   Time: PT4M

   Temperature: 450°F

3. Chop Pineapple Flesh

   Remove the core, then cut the pineapple meat into bite‑size pieces. Keep the reserved juice for later.

   Time: PT5M

4. Prep Tofu and Aromatics

   Pat the tofu dry with paper towels and cut into small cubes. Finely chop the red onion, garlic, and ginger.

   Time: PT5M

5. Heat Chili Oil

   Heat a non‑stick pan over medium heat and add 1.5 Tbsp chili oil.

   Time: PT1M

6. Sauté Red Onion

   Add half of the chopped red onion and sauté for 3‑4 minutes until translucent.

   Time: PT4M

7. Add Garlic, Ginger, and Tofu

   Add the remaining garlic, ginger, and half of the tofu cubes; stir‑fry for 2‑3 minutes.

   Time: PT3M

8. Season Briefly

   Sprinkle a pinch of salt and stir for 2‑3 minutes.

   Time: PT3M

9. Combine Rice and Flavorings

   Add the cold rice, pineapple pieces, 1 tsp curry powder, 2 tsp soy sauce, 0.5 tsp dark soy sauce, a splash of toasted sesame oil, an optional dash of cayenne pepper, and 1 Tbsp pineapple juice. Stir‑fry for 3‑4 minutes until the rice is heated through and evenly coated.

   Time: PT4M

10. Add Peanuts and Finish

    Sprinkle the toasted peanuts over the rice, give a good mix, then remove from heat.

    Time: PT1M

11. Plate in Pineapple Bowl

    Spoon the fried rice into the broiled pineapple shells, pat down gently with a spoon, and garnish with freshly chopped cilantro.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Extra-Firm Tofu: Firm tofu, Tempeh
• Instead of Red Onion: Yellow onion, Shallots
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Cooked Rice: Cooked quinoa
• Instead of Toasted Peanuts: Cashews, Almonds
• Instead of Chili Oil: Infused sesame oil, Sriracha oil
• Instead of Curry Powder: Turmeric + cumin
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce
• Instead of Toasted Sesame Oil: Regular sesame oil
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Pineapple Juice: Fresh orange juice
• Instead of Cilantro: Thai basil
• Instead of Salt: Sea salt

Equipment Needed

• Cutting Board
• Sharp Knife
• Spoon
• Baking Tray
• Oven (Broiler)
• Non‑Stick Pan
• Spatula or Wooden Spoon
• Measuring Spoons
• Paper Towels
• Grater or Microplane (optional)

Critical Steps — Do Not Skip

• Prepare Pineapple Bowls
• Broil Pineapple Shells
• Combine Rice and Flavorings
• Plate in Pineapple Bowl

Chef Tips from the Video

• Day‑old rice dries out slightly, giving the fried rice a better bite.
• A quick toast of peanuts enhances their flavor and crunch.
• High heat and constant movement prevent the rice from steaming instead of frying.
• Reserve a little extra pineapple juice; it brightens the final flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; pineapple texture may become mushy.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pineapple bowls a few hours ahead and keep them covered in the fridge.
• Cook and chill the rice the night before for optimal texture.
• Press and cube tofu ahead of time; store in water in the fridge.

Frequently Asked Questions