It’s not very often that I make a recipe and wonder how in the world I ever lived without it.

Pineapple Cashew Fried Rice I howsweeteats.com

This is one of those.

And I know I may ACT like I’m not sure how I lived without most things I make before ever making them… but it’s rare that I actually say the words. There is a difference. Because I say so.

Pineapple Cashew Fried Rice I howsweeteats.com

It happened on a total whim. I don’t know a thing about making fried rice – in fact, you’ll probably tell me that this isn’t even how you make fried rice but OMG it tastes pretty close to fried rice while being relatively healthy and incredibly fantastic.

In other words, it deserves as many run on sentences as I can manage.

I just wanted something… different, you know? I think it’s fairly apparent that I have a style of cooking and sometimes I just want something that is not my style at all. Like this. It doesn’t seem like my style. I’m not cool enough for it.

Pineapple Cashew Fried Rice I howsweeteats.com

I had pineapple fried rice last year and NEEDED to have it again. My kitchen was an atrocious disaster after a day of cooking, I was starving, had the ingredients I thought I needed and decided… why not? There’s just so much flavor here.  I cooked the jasmine rice in a mix of coconut milk and pineapple juice. Then added all that stuff you see: red pepper, onions, scallions, caramely pineapple, some scrambled egg and cashews. And it’s all cooked in coconut oil. WIN.

The best best best thing about it is that it’s perfect on it’s own – to say I inhaled it would be an understatement – but it also serves as a great base if you need a little extra oomph. Add in some chicken, shrimp, tofu, pork, scallops – whatever the heck you want. Total versatility.

Pineapple Cashew Fried Rice I howsweeteats.com

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Pineapple Cashew Fried Rice

Yield: serves anywhere from 2-6, depending on how you eat it

Ingredients:

1 cup of brown jasmine rice
1 cup of 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

Directions:

In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe's brown jasmine rice. Let the rice completely cool. You can do this ahead of time!

In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden - about 5-6 minutes. Add to the bowl of veggies.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you'd like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.

Reduce the heat to low and stir in soy sauce - if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!

Pineapple Cashew Fried Rice I howsweeteats.com

Is there seriously no cheese in this recipe? Don’t even know me.

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106 Responses to “Pineapple Cashew Fried Rice.”

  1. #
    51
    Gerry @ Foodness Gracious — June 25, 2013 @ 9:27 am

    I love cashews in my rice, this sounds amazing!

    Reply

  2. #
    52
    Allison @ bakingyear — June 25, 2013 @ 10:25 am

    this looks AMAZING! fried rice is the absolute best part of any trip to a chinese restaurant…and I love your addition of pineapple!

    Reply

  3. #
    53
    Abbe@This is How I Cook — June 25, 2013 @ 10:29 am

    This looks seriously good. I love pineapple in everything and even have a recipe for pineapple with cheese. Can you believe it? But cooking this is coconut oil? Genius! I always forget that it is in my cupboard!

    Reply

  4. #
    54
    Rachel @ My Urban Oven — June 25, 2013 @ 11:07 am

    OMG! I have to make this recipe, like today! My BF loves pineapple fried rice from this restaurant we go to all the time. He will be so thrilled if i make it at home. In love with this recipe!!

    Reply

  5. #
    55
    Barb | Creative Culinary — June 25, 2013 @ 11:22 am

    My favorite dish from The Firebowl Cafe is their pineapple fried rice but it never has enough pineapple in it nor does it have cashews. WHY have I never made my own? Issue resolved.

    Reply

  6. #
    56
    Chels R. — June 25, 2013 @ 2:11 pm

    Oh how I love this! Can’t wait to try it!

    Reply

  7. #
    57
    Maggie — June 25, 2013 @ 2:55 pm

    Hi Jessica, did you use fresh pineapple or canned?

    Reply

    • Jessica — June 25th, 2013 @ 3:29 pm

      fresh!

      Reply

  8. #
    58
    Ashley @ Wishes and Dishes — June 25, 2013 @ 3:19 pm

    There’s a dish I always get at a Thai restaurant here in Rochester that’s so similar to this!! It has raisins in it, too :) It’s awesome!

    Reply

  9. #
    59
    Colette — June 25, 2013 @ 3:35 pm

    Pineapple, coconut…lovely.
    Looks irresistible in that bowl!

    Reply

  10. #
    60
    Veronique — June 25, 2013 @ 3:46 pm

    I made this last night and added shrimp – it was delicious!! I used canned pineapple and used the canned juice in the rice. Thanks for another great recipe.

    Reply

  11. #
    61
    Nessa — June 25, 2013 @ 6:23 pm

    Oooh…. I think I’m in love :)

    Reply

  12. #
    62
    Kiara — June 25, 2013 @ 8:10 pm

    I just made this. IT’S THE BEST.

    Reply

  13. #
    63
    DRAMA — June 26, 2013 @ 2:07 am

    It looks amazing!

    Reply

  14. #
    64
    Cate @ Chez CateyLou — June 26, 2013 @ 12:05 pm

    This look soo good!! I have never made fried rice – I def want to try your recipe!

    Reply

  15. #
    65
    wishnevaja — July 1, 2013 @ 7:13 pm

    Thank you for an amazing recipe! I did it today and everybody said wow!! We came back from Thailand a month ago where i first time tried it! They serve it real pineapple!
    Thanks again!!

    Reply

  16. #
    66
    Casey — July 3, 2013 @ 10:47 pm

    This is amazing! I made it for supper tonight, and my boys loved it, even hubby who is not a big rice fan..he had 2 helpings! I used crushed pineapple as that is what I had in my pantry, so I can only imagine how awesome it would be with fresh, though it was still awesome!!! Thank you so much! i have fallen in love with your site, and am a total addict now..lol.

    Now tomorrow evening, the white pizza lasagna..looks soooo gooood

    Reply

  17. #
    67
    debie grace — July 8, 2013 @ 7:40 am

    How does it tastes like? I wanna try it. I am not a fan of fried rice but this one looks fantastic. Plus, pineapples! :D Let me borrow your recipe if you don’t mind. Hehehe :)

    Reply

  18. #
    68
    Katie @decoratemylife — July 8, 2013 @ 8:47 pm

    Jessica- this is one of my favorites of your recipes so far!!!

    Reply

  19. #
    69
    Nutmeg Nanny — July 8, 2013 @ 10:53 pm

    Oh goodness! This dish is packed full of flavor, i can’t wait to taste it :)

    Reply

  20. #
    70
    rongrong — July 10, 2013 @ 4:18 pm

    mah dear. you got the recipe nearly completely right. you’re like 99% right there.
    my MOM used to love a indonesian restaurant and being a kid i would NOT understand what all the different spices were. so i would always get the pineapple fried rice.
    the only thing you are missing are cardamom pods, and a cinnamon stick.
    the way they served it was to add all the vegetables and pineapple chunks and the whole thing was put inside the hollowed out pineapple shell and steam for 10-15 minutes so the sweetness of the pineapple gets into the rice grains. something to think about if you have a pineapple rice party next time ;) love the blog

    Reply

  21. #
    71
    rongrong — July 10, 2013 @ 4:23 pm
  22. #
    72
    Heather — July 11, 2013 @ 4:41 pm

    Would coconut water work as well? Would love to make tonight but don’t have coconut milk. Thx.

    Reply

  23. #
    73
    Teri [a foodie stays fit] — July 23, 2013 @ 5:50 am

    holy crap Jess. this is AMAZING. I made it tonight and it barely served two because we couldn’t stop eating it! So much for leftovers! ;)

    Reply

  24. #
    74
    Dee Dee — July 23, 2013 @ 8:19 pm

    I’ve made this recipe twice (eating it as I type, in fact) and it is absolutely amazing. I paired it with shrimp and it is easily the best dish I’ve ever made. I’m not much of a cook, but this was easy and not too time-consuming. Thanks for sharing it!

    Reply

  25. #
    75
    J Hussein — July 30, 2013 @ 12:00 pm

    I’ve looked through your recipes and I noticed that quite a few have coconut in them. I generally cook for my family, and both my mother and I have an coconut allergy. Have you tried a substitute to coconut or perhaps can recommend something similar to coconut?

    Reply

  26. #
    76
    Jillian — July 31, 2013 @ 3:41 pm

    It’s a shame you don’t have a donate button! I’d certainly donate to this superb blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to my Google account.

    I look forward to fresh updates and will talk about this
    site with my Facebook group. Talk soon!

    Reply

  27. #
    77
    Abbey — August 29, 2013 @ 5:54 pm

    What is the serving size for this?

    Reply

  28. #
    78
    AnneMarie @ Gen X Quilters — October 3, 2013 @ 8:43 pm

    I made this dish tonight – Excellent!! It didn’t need any accompaniments or tweaking. Thank you for the recipe! This was my first visit to your site – I am eager to try out more….. :)

    Reply

  29. #
    79
    Nicole — October 13, 2013 @ 3:03 pm

    I just wanted to take a minute to thank you for this recipe. I added chicken to the recipe and I have made it multiple times in the past month. It is amazing!

    Reply

  30. #
    80
    Rachel Cantrell — March 15, 2014 @ 4:55 pm

    i made this and it was pretty good, i think it needs some curry powder. next time i think i wont use coconut oil, but cut back and use canola or olive oil to help with the saturated fat content.

    Reply

  31. #
    81
    Madeline Del — March 16, 2014 @ 7:55 pm

    This is my all time favourite recipe! I’ve made it many times and am having it again tonight!!!! I put in extra cashews :3 So yummy!!!

    Reply

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