It’s rare that I make a recipe and immediately wonder how I ever lived without it.
This one is exactly that — a surprise favorite. I tend to exaggerate how essential new recipes are, but this time I really mean it.
I made this on a whim. I don’t claim to be a fried rice expert — some purists might argue it’s not traditional — but the flavor hits the mark: bright, savory, slightly sweet, and satisfying while still feeling light. It’s exactly what I wanted: something different from my usual style of cooking.
I remembered having pineapple fried rice last year and wanted it again. After a long day of cooking and a chaotic kitchen, I was hungry and had most of the ingredients on hand, so I improvised. The jasmine rice cooks in a mix of light coconut milk and pineapple juice for a subtle sweetness and coconut aroma. Then I sauté red pepper, sweet onion, and scallions, caramelize pineapple pieces, scramble a couple of eggs, and finish everything with toasted cashews. Coconut oil ties it all together.
The result is full of texture and flavor: slightly crisped rice, tender vegetables, caramelized pineapple, soft egg, and crunchy cashews. It’s delicious on its own — I practically inhaled a big bowl — but it’s also a versatile base. Add cooked chicken, shrimp, tofu, pork, or scallops if you want to turn it into a heartier meal.
Pineapple Cashew Fried Rice
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Ingredients
- 1 cup brown jasmine rice
- 1 cup light canned coconut milk
- 1/2 cup fresh pineapple juice
- 1/2 cup water
- 5 tablespoons coconut oil
- 1 red bell pepper, chopped
- 1/2 sweet onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 cups cubed pineapple
- 2 large eggs, slightly beaten
- 1 1/2 tablespoons low-sodium soy sauce
- 4 green onions, sliced
- 1/2 cup cashews, some chopped if desired
Instructions
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In a large saucepan, combine the rice, coconut milk, pineapple juice, and water. Bring to a boil, then cover and reduce to a simmer. Cook until the rice has absorbed the liquid, about 20–30 minutes depending on the rice. Let the rice cool completely; you can prepare it ahead of time.
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In a large skillet or wok, melt 1 tablespoon of coconut oil over medium-high heat. Add the chopped onion and red pepper with a pinch of salt and cook 2–3 minutes until slightly softened. Stir in the garlic and ginger for about 30 seconds. Remove the vegetables to a bowl.
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Increase the heat a bit, add another tablespoon of coconut oil, and add the pineapple. Cook, stirring occasionally, until the pineapple is golden and caramelized, about 5–6 minutes. Add the pineapple to the bowl with the vegetables.
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Add 1/2 tablespoon of coconut oil to the skillet and pour in the beaten eggs. Cook quickly, stirring constantly, until scrambled and set, about one minute. Transfer the eggs to a separate bowl and break them into bite-sized pieces.
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Turn the heat up to high and add the remaining 2 1/2 tablespoons of coconut oil. Add the cooled jasmine rice and toss to coat. Let the rice sit 1–2 minutes to crisp and brown slightly, then stir and repeat until portions of the rice are golden and slightly crispy.
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Reduce the heat to low and stir in the soy sauce, tasting as you go. Return the cooked vegetables and pineapple to the skillet, then add the green onions, cashews, and scrambled egg. Stir to combine, adjust seasoning if needed, and serve immediately. Enjoy as-is or add cooked chicken, shrimp, pork, or tofu for extra protein.
Main Course
Asian
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I appreciate you so much!
And no, there’s no cheese in this recipe — and that’s exactly how it should be.