20-Minute Pineapple Fried Rice with Sweet and Savory Sauce
This vibrant pineapple fried rice combines sweet chunks of fresh pineapple with savory vegetables and aromatic garlic and ginger. The dish gets its complex flavor from a sauce made with soy sauce, fish sauce, rice wine vinegar, and Sriracha, creating a perfect balance of sweet, salty, and spicy notes. Ready in just 20 minutes using pre-cooked rice, this colorful stir-fry makes an excellent weeknight dinner or side dish for Asian-inspired meals. The combination of tender vegetables, juicy pineapple, and perfectly seasoned rice creates a satisfying meal that's both comforting and exotic.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, crushed
- ½ yellow onion, diced
- 3 carrots, sliced
- 1 red bell pepper, diced
- 1 cup pineapple, diced
- 3 cups white rice, cooked
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons fish sauce
- 1 teaspoon Sriracha sauce
- 4 green onions, sliced
Instructions
- 1
Heat a large skillet over medium heat and add olive oil, minced garlic, crushed ginger, diced yellow onion, sliced carrots, and diced red bell pepper
- 2
Cook for about 8 minutes until onion becomes translucent
- 3
Add diced pineapple and continue cooking for 5 minutes
- 4
Add cooked white rice and stir to combine with vegetables
- 5
Mix soy sauce, rice wine vinegar, fish sauce, and Sriracha sauce in a small bowl
- 6
Stir the sauce mixture into the pineapple fried rice
- 7
Top with sliced green onions and serve immediately
Tips
Use day-old rice for the best texture as it's drier and won't become mushy when stir-fried.
Cut all vegetables to similar sizes for even cooking and better presentation.
Have all ingredients prepped before starting as this dish cooks quickly once you begin.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. Reheat in a skillet over medium heat or microwave until heated through.
Rice can be cooked up to 2 days ahead and refrigerated. Vegetables can be prepped and stored in the refrigerator for up to 1 day.
Serve immediately while hot. Garnish with additional green onions, cilantro, or a drizzle of Sriracha mayo if desired.
Common Mistakes
Don't use freshly cooked hot rice as it will become mushy and clump together.
Avoid overcrowding the pan which will steam vegetables instead of sautéing them properly.
Substitutions
FAQ
Can I make this vegetarian?
Yes, simply omit the fish sauce and use extra soy sauce instead. You can also add tofu or eggs for protein.
What if I don't have rice wine vinegar?
White vinegar or apple cider vinegar can be substituted in equal amounts, though the flavor will be slightly different.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. The texture is best when reheated in a skillet rather than microwave.