Pineapple Fried Rice Recipe

If using raw shrimp or chicken, pat dry and season lightly with a pinch of salt and pepper. Dice chicken into bite-sized pieces if using. Dice pineapple into roughly 1/2-inch cubes. Mince garlic, thinly slice scallion whites and chop scallion greens separately. Measure out sauces and aromatics so they're ready to go.

Break apart any clumps in the cold, day-old rice with your hands or a fork so the grains are separated.

Cook protein

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add shrimp or chicken in a single layer and cook until just opaque (shrimp ~2 minutes per side; chicken ~4–5 minutes until cooked through). Remove protein to a plate and set aside.

Scramble eggs

Lower heat to medium and add a little oil if pan is dry. Crack the eggs into the pan, season lightly, and scramble until just set but still moist. Break into bite-sized pieces and remove to the plate with the cooked protein. Wipe the pan clean with a paper towel if there are burnt bits.

Increase heat to medium-high and add the remaining 1 tablespoon neutral oil. Add the diced onion and carrot, stir-frying 2–3 minutes until they begin to soften.

Add the minced garlic and the white parts of the scallions. Stir constantly for 30–45 seconds until fragrant but not browned.

Add the diced pineapple and stir-fry 2–3 minutes to warm and caramelize slightly. This step helps release pineapple juices — if too much liquid accumulates, push mixture to the side and continue cooking to evaporate excess.

Add the thawed peas, and stir to combine and heat through, about 1 minute.

Add the separated rice to the pan, breaking any remaining clumps with the back of your spatula. Stir-fry, tossing constantly so rice gets evenly coated and heated, about 2–3 minutes.

Stir together soy sauce, oyster sauce, fish sauce (if using), brown sugar, sesame oil, and white pepper in a small bowl. Pour the sauce evenly over the rice and continue stir-frying for 1–2 minutes until the rice is evenly colored and the liquid is absorbed.

Return the cooked protein and scrambled eggs to the pan. Toss to combine and heat through another 1–2 minutes. Taste and adjust seasoning with kosher salt or extra soy sauce if needed.

Stir in most of the chopped green parts of the scallions and cilantro (if using), reserving a little for garnish.

Turn off heat. Transfer the pineapple fried rice to a serving platter or individual pineapple halves for presentation. Sprinkle with chopped roasted cashews and fried shallots or crispy garlic. Serve with lime wedges on the side to squeeze over before eating.

Leftovers: store in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over medium heat with a splash of oil, stirring until warmed through.