When it comes to dinner that dazzles with flavor and comes together quickly, nothing beats my Sweet and Spicy Pineapple Fried Rice Recipe. It’s a vibrant mix of sweet pineapple and a little kick of heat, making it a go-to for busy weeknights or casual gatherings.
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Why You'll Love This Recipe
This Sweet and Spicy Pineapple Fried Rice Recipe is one of those culinary recipes that just hits all the right notes. I love it because it balances sweet, spicy, and savory flavors so effortlessly, and the colorful ingredients just brighten up any table. Plus, it’s super straightforward, so even if you're new to frying rice, you’ll enjoy the process and the results!
- Flavor Combo Magic: The sweetness of pineapple perfectly balances the spicy heat, making every bite intriguing and delicious.
- Easy to Make: With pantry staples and quick steps, you’ll have dinner ready in about 40 minutes.
- Customizable Ingredients: You can swap things like ham for chicken, or add veggies to suit your mood.
- Celebrate Leftovers: Using day-old rice means you can make this dish anytime, reducing waste and boosting flavor.
Ingredients & Why They Work
Every ingredient in this Sweet and Spicy Pineapple Fried Rice Recipe plays its part to create a harmonious dish. From the savory ham to the juicy pineapple chunks, each element brings texture and flavor that make this more than just your average fried rice. Shopping tip? Grab canned pineapple with as little added syrup as possible for the best flavor balance.
- Soy Sauce: Adds a salty, umami base that ties all flavors together.
- Chicken Broth: Boosts flavor and helps cook the rice just right with a subtle savory note.
- Honey: Provides that natural sweetness complementing the pineapple’s tang.
- Hot Sauce: Just enough kick to balance the sweetness, but adjust to your taste!
- Sesame Oil (optional): A little drizzle for a toasty, nutty aroma that’s so inviting.
- Ground Ginger: Adds warmth without overpowering the dish.
- Butter and Peanut Oil: Peanut oil is great for stir-frying with a high smoke point, while butter adds richness to the eggs.
- Ham Steak: Gives the dish a smoky, salty meatiness—perfect contrast to sweet pineapple.
- White Wine: Helps deglaze the pan and adds a subtle acidity and depth.
- Yellow Onion, Carrots, Red Bell Pepper, Garlic: These aromatics and veggies provide sweetness, crunch, and earthy flavor.
- Leftover Rice: The key for achieving that signature texture without sogginess.
- Pineapple Chunks: Juicy bursts of sweetness that shine in every bite.
- Green Onions and Cashews: Freshness and crunch for a perfect finishing touch.
Make It Your Way
I like to tweak this Sweet and Spicy Pineapple Fried Rice Recipe often, depending on what’s in my fridge or my mood for the day. You can easily double up veggies for a meatless version or swap the ham for shrimp if you want a seafood twist. And honestly, don’t shy away from adding a little more hot sauce if you like things fiery—it holds up really well.
- Variation: Once, I added shredded cabbage and it brought a lovely, mild crunch plus extra nutrients. It made it feel heartier without losing the rice’s signature crispiness.
- Dietary Swap: For a vegetarian version, omit ham and add tofu cubes or just boost the cashews for protein.
- Seasonal Shift: Try swapping canned pineapple for fresh chunks during summer—they add an incredibly fresh pop!
Step-by-Step: How I Make Sweet and Spicy Pineapple Fried Rice Recipe
Step 1: Prep Your Sauce & Pineapple
Start by stirring together the soy sauce, chicken broth, honey, hot sauce, sesame oil (if using), and ground ginger in a small bowl—this combo will bring all the flavors together. Meanwhile, drain your pineapple really well and cut into smaller chunks if you'd prefer. I like to dab them with paper towels to soak up any extra juice—that step helps keep the rice from getting too soggy later on.
Step 2: Scramble the Eggs to Fluffy Perfection
Melt butter in your favorite nonstick pan over medium-low heat, then whisk your eggs and let them cook slowly. I find this gentle cooking keeps them fluffy and tender, which is perfect when mixed into the fried rice later. Once just set, remove the eggs and set aside.
Step 3: Sear the Ham and Reduce the Wine
Next, heat about a tablespoon of peanut oil in a wide skillet over medium-high heat (a large pan helps the rice stay evenly crispy). Toss in the diced ham and cook until bits get a little color and caramelized edges, maybe 3 minutes. Set the ham aside and turn off the heat for a moment.
Pour in the white wine, turn the heat to medium, and use a silicone spatula to scrape any browned bits off the pan bottom. Let that reduce by half—it concentrates flavor and is one of those small touches that elevate the whole dish.
Step 4: Cook Your Vegetables
Add the diced onions to the pan and let them soften for about 3 minutes, stirring frequently. Then toss in the carrots, red bell pepper, and garlic, cooking for another 2 minutes until nicely fragrant. This builds layers of flavor that really make the dish shine.
Step 5: Toss in Rice and Sauce
Add the chilled rice and your prepared sauce to the pan. Turn the heat up to medium-high and toss everything continuously—this helps the rice get coated with sauce without clumping. Keep going for 3 minutes or so until most of the sauce's liquid is absorbed and the rice looks glossy and flavorful.
Step 6: Combine Ham, Pineapple, and Eggs
Lower the heat to medium, add your caramelized ham, pineapple chunks, and scrambled eggs back into the pan. Toss gently to mix and warm through. The pineapple chunks will warm without losing their juicy pop, and the eggs add a creamy contrast to the other textures. Once heated, pull from the heat and scatter green onions and chopped cashews on top for that final crunch.
Top Tip
From my experience making this Sweet and Spicy Pineapple Fried Rice Recipe, a few simple adjustments can make a big difference. These tips ensure your fried rice stays flavorful, texturally perfect, and far from soggy, which is a common pitfall.
- Use Day-Old Rice: I always make my rice a day ahead or cook it early as directed, then chill it uncovered. Dry rice ensures it fries instead of steams, giving you that coveted slightly crispy texture.
- Drain Pineapple Thoroughly: Excess moisture from canned pineapple can turn your rice mushy fast, so I blot mine dry with paper towels before adding.
- High Heat Stir-Fry: Don’t be shy with medium-high heat when adding rice and sauce—this helps evaporate any wetness quickly and keeps everything from clumping.
- Prep Everything First: Because stir-frying happens quickly, pre-measure and prep all ingredients so you’re not scrambling mid-cook.
How to Serve Sweet and Spicy Pineapple Fried Rice Recipe
Garnishes
I swear by fresh green onions and roughly chopped cashews here—they add freshness and crunch that just elevate the whole experience. Sometimes I like to sprinkle a touch of toasted sesame seeds on top, too, for an extra nutty pop.
Side Dishes
When I serve this, I love pairing it with simple sides like steamed bok choy or a quick cucumber salad with rice vinegar dressing. If I want to keep it hearty, crispy spring rolls or satay skewers complement the flavors beautifully.
Creative Ways to Present
For parties or special occasions, I sometimes hollow out pineapple halves and serve the fried rice inside—the tropical presentation always gets a wow response. Plus, it’s a great way to showcase those pineapple chunks and make the dish feel extra festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Sweet and Spicy Pineapple Fried Rice in an airtight container in the fridge, and it holds up well for about 3 days. The key is to cool it quickly after cooking and refrigerate right away to keep the flavors fresh.
Freezing
This recipe freezes beautifully—just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. I recommend adding fresh green onions when serving because they lose their brightness in the freezer.
Reheating
For reheating, I prefer a hot skillet or wok over the microwave because it crisps the rice back up nicely and heats everything evenly. Just toss it around in a little oil until steaming hot, and you’ll avoid soggy leftovers.
Frequently Asked Questions:
While leftover, day-old rice is ideal because it’s drier and fries better, you can use freshly cooked rice if you spread it on a tray and let it cool uncovered for a couple of hours or overnight in the fridge. This drying process helps the rice grains separate for frying.
Any chili-based hot sauce you like will work—Sriracha is my favorite because of its mild garlic notes and balanced heat. Feel free to adjust the amount based on your spice tolerance!
Absolutely! Skip the ham and eggs, use extra veggies or tofu for protein, and swap chicken broth with vegetable broth. The flavors will still be vibrant and satisfying.
Soggy rice often means there was too much moisture—either from fresh rice that wasn’t dried well, too much sauce, or pineapple juice leaking into the dish. Make sure to use chilled, day-old rice and drain pineapple chunks well. Also, toss over medium-high heat to evaporate excess moisture quickly.
Final Thoughts
This Sweet and Spicy Pineapple Fried Rice Recipe is one that keeps showing up in my rotation because it’s just so satisfying—the sweet pineapple, balanced heat, and savory ham hit a nostalgic note for me, reminding me of family dinners and fun times experimenting in the kitchen. I hope you give it a try and find as much joy making and sharing it as I do. Trust me, it’ll quickly become one of those meals you make again and again, impressing whoever’s seated at your table.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Pineapple Fried Rice is a delicious and colorful dish combining savory ham, sweet pineapple chunks, and flavorful vegetables tossed in a homemade soy-based sauce. This recipe uses leftover rice to achieve the perfect crispy texture and incorporates scrambled eggs, cashews, and green onions for added richness and crunch. Ideal as a main course or a satisfying side dish.
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- ⅛ teaspoon ground ginger
Fried Rice
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons peanut oil, divided
- 8 ounces ham steak, diced (about 1 heaping cup)
- ⅓ cup dry white wine
- 1 yellow onion, diced
- ¾ cup carrots, julienned and roughly chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups leftover rice
- 1 (20 ounce) can pineapple chunks, about 1.5 cups drained
- 2 green onions, sliced
- ⅓ cup cashews, roughly chopped
Instructions
- Prep the Sauce and Ingredients: Combine all sauce ingredients—soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger—in a small bowl and set aside. Drain the pineapple chunks thoroughly using paper towels and cut into smaller pieces if desired. Measure and prepare all other ingredients before cooking.
- Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Whisk the eggs and pour into the skillet. Cook, stirring gently, until just cooked through and fluffy. Remove the scrambled eggs from the pan and set aside.
- Cook the Ham: Heat 1 tablespoon of peanut oil in a wide skillet over medium-high heat. Add diced ham and cook for about 3 minutes, allowing the ham to develop a light brown color. Remove ham from skillet and set aside. Turn heat off.
- Deglaze the Pan with Wine: Set heat to medium and add the white wine to the same skillet. Use a silicone spatula to scrape any browned bits from the bottom and sides of the pan. Let the wine reduce by half, which takes about 3 to 4 minutes.
- Sauté the Vegetables: Add diced onions to the pan and cook for 3 minutes until softened. Then add julienned carrots, diced red bell pepper, and minced garlic. Cook for an additional 2 minutes, stirring frequently.
- Add Rice and Sauce: Add the chilled leftover rice to the skillet along with the prepared sauce. Increase heat to medium-high and toss continuously for about 3 minutes until the sauce is mostly absorbed and rice is hot.
- Combine All Ingredients: Reduce heat to medium and add cooked ham, pineapple chunks, and scrambled eggs back into the skillet. Toss gently to coat and heat everything through evenly.
- Garnish and Serve: Remove from heat, sprinkle with sliced green onions and roughly chopped cashews for crunch. Serve immediately while hot.
Notes
- Use day-old leftover rice that has been chilled for best texture; it helps achieve a crispy fried rice.
- To cook rice specifically for the recipe: boil 2 cups chicken broth, add 1 cup long grain white rice, boil again, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for 10 minutes with lid on.
- Dry the pineapple chunks well by patting with paper towels to avoid soggy rice.
- If desired, substitute peanut oil with olive or canola oil.
- Add 1 to 2 cups shredded green cabbage for extra texture and nutrition; it will make the rice less crispy but more flavorful.
- Use Chardonnay, Pinot Grigio, or Sauvignon Blanc for the wine; Chinese Shaoxing cooking wine is also an option but use only 2 tablespoons.
- For a vegetarian version, omit ham and add extra vegetables or tofu.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze up to 3 months; reheat well before serving.
- A wide skillet is recommended for even cooking and tossing of ingredients.
- Cauliflower rice can be used instead of regular rice; cook it in the sauce for about 5 minutes before adding other mix-ins.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 135 mg
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