Description
Hawaiian Pineapple Fried Rice brings tropical flair to your dinner table with sweet and savory flavors. My quick skillet version combines juicy pineapple chunks, tender rice, and salty ham for a delicious meal that transports you straight to island paradise.
Ingredients
Scale
Main Ingredients:
- 3 cups rice
- 1 cup pineapple chunks
- 2 eggs
- 1 small onion
- 1 bell pepper
Supporting Ingredients:
- 2 cloves garlic
- 2 green onions
Seasoning Ingredients:
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- Salt and pepper
Instructions
- Prepare your rice ahead of time, ensuring it’s cool and slightly dry – day-old rice works perfectly. Measure out 3 cups (720 ml) of cooked rice.
- Crack 2 large eggs into a small bowl and whisk thoroughly until completely blended.
- Dice 1 small onion and 1 bell pepper into uniform ¼-inch (6 mm) pieces. Chop 1 cup (240 ml) of pineapple chunks into bite-sized segments.
- Warm 1 tablespoon (15 ml) vegetable oil in a large skillet over medium-high heat at 375°F (190°C). Pour whisked eggs into the pan and scramble for 2 minutes until fully cooked. Transfer eggs to a separate plate.
- Without cleaning the skillet, add chopped onions, bell peppers, and 2 minced garlic cloves. Sauté for 3-4 minutes at 350°F (175°C) until vegetables become translucent.
- Incorporate rice and pineapple chunks into the vegetable mixture. Stir continuously for 5-6 minutes, allowing rice edges to crisp slightly.
- Drizzle 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) oyster sauce, and ½ teaspoon (2.5 ml) sesame oil over the rice. Mix thoroughly to distribute flavors evenly.
- Fold scrambled eggs back into the rice mixture. Season with salt and pepper according to your taste preference.
- Sprinkle 2 chopped green onions across the top. Remove from heat after 1-2 minutes of final mixing.
- Transfer to serving plates immediately. Garnish with additional green onions if desired.
Notes
- Day-old rice works best for fried rice, as it’s drier and less sticky, helping you achieve that perfect crispy texture.
- Always have all ingredients prepped and ready before cooking, as fried rice comes together quickly in the hot wok.
- For a vegetarian version, swap oyster sauce with mushroom sauce and skip the eggs, using tofu as a protein alternative.
- Toast coconut flakes in a dry pan for a few minutes to enhance their nutty flavor and add a wonderful crunch to the final dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg